Slow Cooker Braised Beef Cheeks

Slow Cooker Braised Beef Cheeks

Serves: 4


 Beef Cheeks:

  • 3 tbsp extra-virgin olive oil
  • 5 kg (4 large or 6 small) beef cheeks, fat trimmed
  • 1 brown onion, finely chopped
  • 1 celery stalk, finely diced
  • 1 medium carrot, roughly diced
  • 4 garlic cloves, minced
  • 2 C red wine (full bodied eg. Cabernet Sauvignon)
  • 5 tsp salt
  • 1 tsp black pepper
  • 250mL (1C) beef stock
  • 5 tsp dried thyme

To Serve:

  • 3 C steamed greens (eg. spinach, broccoli, beans)
  • 2 sweet potatoes, mashed


  1. Prepare the beef cheeks by seasoning with salt and pepper all over.
  2. Heat 2 tbsp oil in a large heavy-based pan over high heat. Sear beef cheeks on each side until browned. Remove beef cheeks onto a plate and cover with foil to keep warm.
  3. Turn down stove to medium heat and add remaining 1tbsp oil. Cook garlic, onion, carrot and celery until softened, about 5 minutes.
  4. Transfer vegetable mixture into slow cooker pot and place beef cheeks on top.
  5. Pour wine into saucepan and return to heat. Bring to simmer and let simmer to 1 minute.
  6. Pour wine into slow-cooker and remaining ingredients.
  7. Cook in slow cooker on low for 8 hours or high for 5-6 hours.
  8. Once cooked, remove beef cheeks from slow cooker and set aside.
  9. Blend remaining liquid in slow cooker to form a puree.
  10. Transfer puree to saucepan and simmer over medium-high heat until reduced to a gravy consistency (it will turn a dark-brown colour)
  11. Add beef cheeks to saucepan to cover with sauce
  12. Serve with mash and vegetables and spoon gravy over the top.
  13. Enjoy!

Click here to download recipe PDF