Modern Australian Braised Beef Cheeks

Treat yourself to a new cut of meat that’ll extend your culinary expertise!



If you’re looking to shake up your mid-week dinner menu, take a moment to read and try out our Braised Beef Cheeks recipe, it’ll definitely add some variation to your list of home-cooked meals. 

Beef cheeks are such a specialty cut of meat, mainly because there are only 2 of them in each animal and they are carefully prepared at the butcher, removing every inch of sinew. While we’re unable to identify the real origins of this delicate dish, what we can all agree on is that every type of cuisine generally prepares the meat in the same way: slow-cooked. Taking the time to cook the beef cheeks using this method will guarantee a tender, succulent and mouth-watering sensation that you can’t get any other way… Proving that it really is worth the wait. 

Preparing braised beef cheeks on a winter’s night and serving it with a side of mashed potatoes makes it an unbeatable comfort food that really can’t do you wrong. What’s more, you’ve been able to master the art of making a quintessential dish for yourself and others to enjoy. 


Serves: 4


1kg beef cheeks 

500mL red cooking wine 

750g diced tomatoes 

2 carrots 

2 onions 

1/2 bunch thyme

1/8 cup vegetable oil 

2 tbsp salt 

2 tbsp cracked pepper  



In a medium-sized pot, combine the cooking wine, diced tomatoes, carrots, onions, thyme, salt, pepper and vegetable oil. Bring to boil then simmer on low heat for one hour. 

After an hour, blend all of the ingredients together in the pot until smooth.  

Season the beef cheeks by rubbing some salt and pepper into the meat. Set a fry pan to high heat and sear the beef cheeks, making sure all sides of the meat are seared. By searing the beef cheeks, it will ensure that the juices will stay inside the meat once added to the sauce, keeping it moist and tender. 

Add the beef cheeks to the pot and braise in the sauce for 2.5 – 3 hours. Alternatively, combine the beef cheeks and the sauce into an oven tray and bake for 2 hours at 120C 

Serve the beef cheeks with any sides you prefer, to complement the beef with a side of mashed potatoes, follow the directions below: 

Peel 1kg of potatoes and add them to a pot of boiling salted water. Using a skewer, test the potatoes to see if they have cooked all the way through. Take the potatoes off the heat and mash them well in the pot. Add 150g butter, 1 tbsp white pepper and combine. Heat 200mL of milk, add it to the pot and whisk until smooth. 

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