Slow-cooked Beef Cheeks
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Slow-cooked Beef Cheeks

(18 ratings - rate this recipe)
Beef cheeks, when cooked long and slow result in tender, juicy and flavoursome beef. When paired with silky smooth polenta, doused in a rich sauce spliced with a little orange for freshness, you have a dish made in heaven. Impress your guests this winter with a recipe that requires minimum fuss but delivers maximum impact.
<b>Prep:</b> 1 hour  Prep: 1 hour
<b>Cook:</b> 3 hours 30 mins Cook: 3 hours 30 mins
Serves 4-6 Serves 4-6
Low Fat Low Fat
Excellent source of iron Excellent source of iron
Low Sodium Low Sodium
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  • 4 beef cheeks, trimmed of silver skin
  • 3 tablespoons seasoned flour
  • 2 stalks celery, strings removed and finely diced
  • 1 carrot, very finely diced
  • 1 onion, finely diced
  • 3 cloves garlic, crushed
  • 2 bay leaves
  • Pared rind of 1 orange
  • 1 teaspoon ground cumin
  • ½ teaspoon ground allspice
  • 1 cup red wine
  • 2 cups Campbell’s Real Stock - Beef

To serve

  • Polenta or mashed potato
  • Carrots (or your choice of veges)
  • Fresh parsley, chopped



Preheat the oven to 160°C.
Add a dash of oil to a large casserole dish (one that is suitable for stovetop and oven) and place over a medium-high heat. Dust beef cheeks with seasoned flour, place in casserole dish and brown on both sides (do this in batches to avoid overcrowding the dish). Transfer to a plate as you go. 
Lower the heat and add another dash of oil. Add the celery, carrot and onion and cook until soft. Add the garlic, bay leaves, orange rind, ground cumin and allspice and cook for a further one minute.
Return browned beef cheeks to the casserole dish, pour in the red wine and bring to the boil. Pour in the beef stock, bring up to the boil again then cover with a disc of baking paper and a tight fitting lid. Place in the oven and cook for 3-3 1/2 hours or until the beef cheeks are almost falling apart. Stir beef cheeks halfway through cooking and check
seasoning as required.

To serve

Remove bay leaves and serve beef cheeks with polenta or mashed potato and carrots that have been cooked in a little water with a teaspoon of honey and butter. Garnish with a sprinkle of fresh parsley.

Slow cooker option

Preheat slow cooker for 20 minutes. Brown ingredients as per recipe and make the sauce, then transfer to preheated slow cooker and slow cook on low for 8 hours.
  • Suitable Cuts
  • Nutrition
  • Tips & Tricks

Nutrition Information Per Serving*

Serving size: 384g
Energy kJ (kcal) 1460 (348)
Protein (g) 48.7
Fat (g) 11.0
Saturated (g)
Carbohydrate (g) 5.3
Sugars (g)
Sodium (mg) 301
Iron (mg) 7.2
Zinc (mg) 10.2
Vitamin B12 (ug) 4.5
Vitamin D (ug) 0
Selenium (ug) 13.2
* Based on the ingredients for the beef cheek, not including polenta or carrots.
  • Order your beef cheeks in advance from your supermarket or butcher as they have become a very popular cut of meat.
  • Don’t be afraid to keep cooking beef cheeks at a low temperature. There is a significant difference between them being meltingly tender and not cooked quite enough.
  • This dish can be made the day before and reheated at a low heat in the oven for approximately an hour.
  • Dishes using beef provide a super source of iron and zinc, contributing to a stronger immunity system through the cooler months.

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Comments & Reviews

There are: 18 reviews, with an average rating of 4.2 out of 5
Just brought a pressure cooker, I'm guessing I would prep the same as above but how long would I cook it for please?
Posted by Mrs black 2015-07-03 19:10:02
very easy.. With maximum flavour..
Posted by Honey 2015-07-04 12:02:18
Excellent !!! this dish is utterly delicious, perfect for wintertime...yummy I love slow cooked beef cheeks, especially this recipe where it's cooked in red wine. I would add 1 teaspoon of brown sugar, it reduces the acidity of the wine. Thanks 😊
Posted by Lisa Horley 2015-07-04 14:09:20
Beef cheeks are one of the most flavoursome cuts. Slow cooking them is a must.
Posted by Bob C 2015-07-05 12:03:39
Hi Mrs Black, we have not tested this recipe in a pressure cooker but after some in-house research I would recommend cooking on high for approximately an hour. Check with the user manual though as every pressure cooker is different. Hope this helped!
Posted by Beef + Lamb New Zealand 2015-07-07 14:51:43
I made this recipe and the flavour it made with the beef check was amazing!! Absolutely delicious thank you!!
Posted by Kate 2016-03-23 13:52:24
This recipe is just a great using a different cut of meat. It proved to be one of the tastiest meals we had enjoyed for ages.
Posted by Dale 2016-03-24 07:03:21
its fine to put a recipes for a product but you have to be able to purchase them so where do you get them in Auckland
Posted by steve 2016-05-27 18:40:36
Hi Steve,

Thanks for your message, a couple of places that you can find them are listed below. We would suggest calling the butchery to check.

Westmere Butchery
Mad Butchers Albany
Gourmet Direct (Remuera)


Posted by Beef + Lamb NZ 2016-05-30 10:58:19
New World @ Eastridge had them today, which ive cooked all ready to make a pie tomorrow. Didnt take as long as i thought in a casserole dish. Should have put more liquid in tho, didnt make much gravy. I didnt know whether to have them covered with liquid or not. Wanting it to be flavoursome i opted for lesser liquid. I know for next time
Posted by jenni 2016-06-10 20:28:02
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