Beef Cheeks in Red Wine with Creamy Mashed Potatoes

I recently found a section in Pak n Save Albany that sells odd cuts of meat, tucked in a small section, it is rarely missed hence I always get the first dibs on the best-looking portions. Here you can get good cuts of oxtails, beef cheeks, pork neck and different offal to name some. I rarely visit this supermarket as we have a Pak n Save near us but when I visit this I hoard the good cuts.

From my recent hoard I got some beef cheeks, a great flavourful cut of beef that yields a great dish when braised for a long time. Was planning to cook in in Red wine with some vegetables and serve it with mashed potatoes. Preparing this dish is quite easy, a simple sauté and browning then just leave it to cook slowly braising in a rich red wine sauce. The braising liquid will be used as the gravy, smoothing it with a hand blender and further reducing it.

Trust me this is one of the best dishes I ever created, simple yet it rocks. Fork tender is an understatement as you can use a spoon without a force to cut the meat. The flavour is stunning a well, the vegetables and red wine with the beef gives out a lot of umami that makes you drool at every bite.

Beef Cheeks in Red Wine with Creamy Mashed Potatoes
Prep time
Cook time
Total time
Serves: 4
  • 4 large cuts beef cheeks
  • 1 cup good quality beef stock
  • 2 cups red wine (Merlot, Shiraz or Cabernet)
  • 1 onion, roughly chopped
  • 1 celery stalk, roughly diced
  • 1 carrot, roughly diced
  • 4 garlic cloves, minced
  • 2 tsp dried thyme leaves
  • 3 pcs bay leaves
  • olive oil
  • sea salt
  • freshly ground black pepper
  • mashed potatoes
  1. Season the beef cheeks with salt and pepper.
  2. Heat up a pan, add olive oil then brown beef cheeks on all sides. Remove the beef cheeks then set it aside.
  3. Add oil if needed then sauté the garlic, onion, celery and carrots. Cook in medium heat until it starts to sweat.
  4. Place the sautéed vegetables in a slow cooker then place the beef cheeks on top then pour the beef stock and wine. Add the bay leaves and thyme.
  5. Set the slow cooker in Low for 8 hours or High for 6 hours.
  6. Remove and discard the bay leaf, gently set aside the beef cheeks. Using a hand blender puree the braising liquid into a smooth sauce.
  7. Pour the sauce in a sauce pan then simmer and reduce to a gravy consistency in medium low heat. Season with salt and freshly ground black pepper to taste.
  8. Prepare a serving platter, put a generous scoop of mashed potatoes, top with the beef cheeks, pour gravy on top then serve.



1 Response

  1. mjskit says:

    I’ve never seen beef cheeks, but I do buy from a butcher from whom I bet I could order some. Love cooking beef in wine and anything served over mashed potatoes gets my vote.

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