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Slow Cooked Beef Cheeks on Toast with Poached Eggs

Classic Brunch Recipe with a Cheffy Twist

8 - 10

Serves

20 mins

Prep Time

5 hrs

Cook Time

Phil Clark

Recipe author

Phil Clark

Looking to freshen up your next brunch? Phil Clark has put an upmarket twist on the classic mince on toast by swapping out mince for slow-cooked beef cheeks. This is one of Kingsland Social's most popular brunch dishes and is a must-try!

Served on sourdough with poached eggs and a handful of sprouts and mesclun salad, they're an easy and delicious addition to any breakfast occasion that will have everyone coming back for seconds!

Use the same beef cheek preparation steps to cook our beef cheek nachos and beef cheek burger recipes.

Looking to freshen up your next brunch? Phil Clark has put an upmarket twist on the classic mince on toast by swapping out mince for slow-cooked beef cheeks. This is one of Kingsland Social's most popular brunch dishes and is a must-try! Served on sourdough with poached eggs and a handful of sprouts and mesclun salad, they're an easy and delicious addition to any breakfast occasion that will have everyone coming back for seconds!

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Family Favourites,

Breakfast & Brunch,

Beef,

Special Occasion & Entertaining,

Casserole/Slow,

Ingredients

Beef cheek mixture

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4 Quality Mark beef cheeks

approx. 1.7kg

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50g sugar

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2 tsp salt

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2 carrots

roughly diced

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2 onions

roughly sliced

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½ leek

roughly sliced

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3 celery stalks

roughly diced

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2 Bay leaves

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3 cups red wine

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3 cups beef stock

Sauce

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¼ cup worcestershire sauce

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¼ cup tomato sauce

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1 Tbsp Kaitaia Fire

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optional

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1 tin baked beans

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400g

To serve

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8-10 slices sourdough

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2 per serving eggs

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for poaching

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mesclun

to serve

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bean sprout

to serve

Method

Beef cheeks

Sauce

To serve

1

Place the whole beef cheeks into a casserole dish with all the other ingredients and cover with the red wine and beef stock water. Make sure there is enough liquid to cover the meat.

2

Cover the oven dish with a lid or tin foil. Place in the oven for four to five hours at 140°C, until they're soft enough to pull apart with a spoon.

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3

When cooked, remove from oven and take the beef cheeks out of the cooking liquor.

4

While the beef cheeks are still warm pull apart and set aside to cool.

5

Strain the cooking liquor and set aside to use to reheat the meat mixture when you are ready to serve.

More info

Nutrition Information per Serving (530g)

Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).

More info

Energy

2776 (663kcal) kJ

Protein

52.7g

Total Fat

31.8g

Saturated Fat

9.9g

Carbs

25.4g

Sugars

10.6g

Sodium

1361mg

Iron*

6.4mg

* Percentage of recommended daily intake (Aust/NZ)

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