Braised Beef Cheeks in Red Wine By Richard Hughes


Preparation time: 40 minutes
Cooking time: 3 hours
Serves: 4

Poached Eggs in Red Wine Sauce


  • 4 large beef cheeks, trimmed (approx. 1kg)
  • 1 tbsp plain flour
  • 1 small onion, quartered
  • 1 small carrot, quartered
  • 1 garlic bulb, halved horizontally
  • 2 fresh thyme sprigs
  • 1 fresh bay leaf
  • black peppercorn
  • 250ml red wine or local beer
  • 2 tbsp vegetable oil
  • 750ml beef stock

For the caper dressing:

  • 1 tbsp extra virgin olive oil
  • 1 clove garlic, crushed
  • 2 spring onions, chopped
  • bunch flat leaf parsley, roughly chopped
  • 50g unsalted capers
  • 1 lemon, zest & juice

Preparation Method

Pre-heat oven to Gas Mark 1/170°C

  • Season the beef cheeks with salt and freshly ground black pepper.
  • Place the beef cheeks in a large bowl and dust with the flour.
  • Heat a flameproof casserole dish, add the vegetable oil and brown the beef cheeks all over, then remove from the dish and set aside.
  • Reduce the heat, add the onions, carrots and garlic and fry for 4-6 minutes, or until pale golden-brown.
  • Add the remaining flour and cook for a further 2 minutes.
  • Add the herbs and peppercorns, then add the wine or beer and bring to the boil.
  • Return the beef to the dish, add the stock and return to the boil, then cook in the oven for 3 hours or until the beef is very tender.
  • To make the caper dressing, stir through the olive oil, garlic, spring onions, capers, lemon zest and flat leaf parsley.
  • Season well with a squeeze of lemon juice, sea salt and black pepper.
  • To serve, spoon the cheeks and vegetables onto serving plates.
  • Spoon on the caper dressing just as you serve.

Recipe Tags: Mains

PreviousBack to RecipesNext

  • There are no items in your basket