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
Preserved lemon is an excellent alternative to the orange peel. (I'm not enamoured of the beef and orange combo.)
Posted by Rufous Doors 2018-01-10 17:15:32
Mad Butcher in Te Ngae Road Rotorua has beef cheeks mine are in the slow Cooker trying grapefruit peel and star anise for dinner with polenta
Posted by Beaz Travels 2017-09-15 13:57:47
We loved it, will definitely make it again. Maximum flavour, loved the hint of orange!
Posted by Annette 2017-06-22 11:36:12
Casserole /oven cooking will result in liquid reduction unless lid is tight (foil under) as apposed to slow cooker method which retains all liquid. I use liquids sparingly with slow cooker recipes or be prepared to thicken at end of cooking or discard surplus liquid which seems a waste.
Posted by Nev 2017-06-05 12:56:55
Mrs Black--I cook mine in my pressure cooker ALL the time. I cook it on high pressure for 75 min (not sure why, that is just how I do it). I put a bottle of red wine and 4 cups of chicken stock (or water), 2 beef cheeks, and an onion, as well as salt and pepper. I do nothing except throw them all in and start my pressure cooker. I guarantee you will not be disappointed. I live in the USA and we can find Beef Cheeks in Mexican markets, reliably. Not sure about New Zealand but I suspect Asian markets? Also save the stock or thicken some roux and make gravy on the spot. I like to let the stock separate and use the fat drippings from the Cheeks for the roux with flour, then use the rest of the stock to make the gravy. again, no chance you will not like it.
Posted by JSM 2017-05-29 12:35:41
Absolutely the tastiest meal ever I grated celeriac into mine and you must have the orange rind. A bigggg yum
Posted by Colleen B 2017-03-20 15:14:32
I would like to make this recipe (beef cheeks) with lamb cheeks. Any changes recommended?
Posted by Alice 2017-02-25 11:44:54
Hi Yvonne,

The disc of baking paper is placed inside the dish on top of the meat. It stops the meat from browning to much and the liquid evaporating. Hope this helps :
Posted by Beef + Lamb New Zealand 2016-10-17 15:22:50
Please explain disc of baking paper. Is it a layer under lid or actually inside the dish on top of meat?
Posted by Yvonne 2016-10-17 15:22:06
We found some beef cheeks for sale at our local New World (New Lynn) yesterday & tried this recipe today. We used white wine and added a tin of mushrooms. Turned out excellent! We'll be making this one again, it's a tasty, affordable recipe.
Posted by Alex W 2016-10-02 19:28:51
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