Slow cooked beef cheek, red wine, petit carrots with mashed potato.

(Serves 4)


  • 4 beef cheeks  (trimmed of sinew)
  • Cut each cheek in half


Place the following in a bowl:

  • 1 litre of ‘reasonable quality’ red wine (preferably pinot)
  • Cracked black pepper
  • Sprig of thyme
  • 1 torn bay leaf
  • Add your trimmed meat to the bowl and marinate overnight for 24 hours.

Cooking Method

  • Season the meat in the bowl with a good pinch of sea salt and now place everything from the bowl in an ovenproof pot with a tight fitting lid, cook slowly @ 150 degrees for 3 hours.
  • After 3 hours, press on the meat to see if it is soft, if not let cook for another hour.
If there is not much liquid left  
  • Add another cup of red wine
If the meat is soft add:
  • 12 trimmed and washed Dutch carrots
  • ½ a brown onion cut into rings 1cm thick
  • Place lid back on and put back in the oven for 1 hour.

To serve

  • Mashed potato (you can make this whilst the beef is cooking)
  • Remove the beef cheek, carrots and onion, plate up as per picture.
  • Meanwhile reduce the braising liquid in the pot to a sticky sauce.
  • Glaze the cheek with a tablespoon of red wine sauce.