Slow-Cooked Beef Cheeks in Red Wine Sauce – Winter Comfort at Its Best

There’s something deeply satisfying about a slow-cooked dish when the weather turns cold, and here in Normanville, it’s the perfect time to indulge in something rich, warming, and absolutely melt-in-your-mouth.

Beef cheeks are one of those underrated cuts that transform beautifully when given time and care. When slow-braised in a full-bodied red wine with herbs, aromatics, and garlic, they become so tender you can cut them with a spoon. Serve them over creamy mash or cauliflower purée, and you’ve got a hearty meal worthy of a fine-dining menu – right from your own kitchen.

This dish is inspired by the popular slow-cooked beef cheeks in red wine recipe by Tin Eats, with our own Normanville twist using fresh local meat from our butcher shop.

Why Cook with Beef Cheeks?

Beef cheeks come from the facial muscle of the cow and are known for their rich flavour and gelatinous texture. They’re tough when raw, but with slow cooking, they become incredibly tender and juicy. Unlike other cuts like chuck or brisket, beef cheeks don’t dry out – they soak up all the braising liquid and become loaded with flavour.

Ingredients

• 4 to 6 beef cheeks (about 1.5 kg), trimmed

• 3 tablespoons olive oil

• 1 large onion, diced

• 1 carrot, diced

• 1 celery stalk, diced

• 4 garlic cloves, minced

• 2 cups dry red wine (Merlot or Cab Sav)

• 1 cup beef stock

• 6 sprigs fresh thyme or 1½ tsp dried

• 3–4 bay leaves

• Salt and pepper, to taste

Method

1. Prep and Brown the Meat

Pat the beef cheeks dry and season generously with salt and pepper. In a large, heavy-based pot, heat 2 tablespoons of olive oil over high heat. Brown the beef cheeks on both sides until nicely caramelised, then set aside.

2. Build the Flavour Base

Lower the heat and add another tablespoon of oil. Sauté the onion, carrot, celery, and garlic until soft and fragrant – around 5–7 minutes.

3. Deglaze and Braise

Pour in the red wine and bring to a simmer, scraping up the browned bits from the bottom of the pot. Add the beef stock, thyme, bay leaves, and the beef cheeks back into the pot.

Choose your cooking method:

• Oven: Cover and bake at 160°C (320°F) for 3–3.5 hours.

• Stovetop: Simmer gently on low for 2.5 hours.

• Slow cooker: 8 hours on low or 6 hours on high.

• Pressure cooker: 1 hour on high pressure

4. Finish the Sauce

Remove the cheeks and set aside. Discard herbs. Use a stick blender to puree the braising liquid into a smooth sauce. Simmer uncovered until thickened to a rich, gravy-like consistency. Adjust seasoning.

5. Serve

Serve the beef cheeks over mashed potato or creamy polenta, spoon over plenty of sauce, and garnish with fresh parsley.

Tips & Add-ons

• Leftovers? The meat and sauce freeze beautifully and make an incredible ragu or pie filling.

• Wine substitutes: Try non-alcoholic red wine, beef stock with balsamic vinegar, or dry apple cider.

• Serving ideas: Pair with roasted carrots, garlic spinach, or crusty bread to mop up the sauce.