If you’re looking for a recipe that’s both elegant and comforting, braised beef cheeks are the way to go. Slow-cooked to tender perfection in a rich, flavorful sauce, they’re perfect for a special dinner or a cozy family meal. Here’s everything you need to know to make the perfect braised beef cheeks, including the recipe and ingredients!

Ingredients
For the Beef Cheeks:

1.5 kg beef cheeks, trimmed of excess fat and sinew
Salt and freshly ground black pepper
2 tbsp olive oil
1 large onion, finely chopped
2 carrots, peeled and diced
2 celery sticks, diced
4 garlic cloves, minced
1 cup (250 ml) red wine (optional, for added depth)
1 cup (250 ml) beef stock (or more as needed)
1 cup (250 ml) tomato passata (or crushed tomatoes)
2-3 sprigs of thyme
2 bay leaves
1 sprig of rosemary
For Garnish:

Fresh parsley, chopped
Mashed potatoes or creamy polenta (for serving)
Instructions
Season the Beef Cheeks:
Pat the beef cheeks dry with paper towels and season them generously with salt and pepper. This step is essential to build flavor from the start.

Sear the Beef Cheeks:
Heat the olive oil in a heavy-based Dutch oven or large pot over medium-high heat. Add the beef cheeks, searing each side until deeply browned (about 4-5 minutes per side). This step adds depth to the dish. Remove the cheeks from the pot and set them aside.

Cook the Vegetables:
In the same pot, add the onion, carrots, and celery. Cook, stirring occasionally, for about 5-7 minutes or until the vegetables soften and start to caramelize. Add the minced garlic and cook for another minute until fragrant.

Deglaze with Wine (Optional):
Pour in the red wine, scraping up any browned bits from the bottom of the pot with a wooden spoon. Allow the wine to simmer and reduce by half (about 5 minutes). This step adds a rich depth of flavor, but you can skip it if you prefer.

Add the Braising Liquid:
Return the beef cheeks to the pot, then pour in the beef stock and tomato passata. The liquid should almost cover the beef cheeks, so add more stock if needed. Nestle the thyme, rosemary, and bay leaves into the pot.

Slow-Cook:
Bring the liquid to a gentle simmer, then cover the pot and transfer it to a preheated oven at 160°C (320°F). Let the beef cheeks braise in the oven for 3-4 hours, or until they are incredibly tender and can be easily pulled apart with a fork. Check halfway through and add more stock if the sauce is reducing too much.

Reduce the Sauce (If Needed):
Once the cheeks are cooked, remove them from the pot and set them aside. Simmer the sauce on the stove over medium heat for 10-15 minutes to thicken and intensify. You can season with additional salt and pepper if needed.

Serve:
Serve the braised beef cheeks over creamy mashed potatoes or polenta, spooning the rich sauce over the top. Garnish with fresh chopped parsley for a burst of color and freshness.

Tips for Perfect Braised Beef Cheeks
Patience is Key: Beef cheeks are a tough cut that needs long, slow cooking to become tender and flavorful. Plan for at least 3 hours of braising for the best results.
Searing Adds Flavor: Don’t skip the searing step—it caramelizes the beef and adds depth to the final dish.
Wine Adds Complexity: If you enjoy a richer, more layered sauce, the red wine is highly recommended. It’s the perfect balance to the beef and tomatoes.
Braised beef cheeks are a classic that never disappoints. The melt-in-your-mouth texture and deep flavors make this dish truly unforgettable. Enjoy!

if it Planning a wedding can be rather stressful. There are so many components that create a perfect day, and it requires a lot of time and effort to ensure everything is covered. Venue, catering and photography seem to be the biggest and often most costly items in the wedding planning list. We have good news for you!!!! Here at Simple & Beautiful Catering, we have made booking process simple and stress free. 
How does it work? 
Once you have enquired with us, we get back to you as soon as possible. Depending on a day (weekends are busy with the events and we want to give 100% of our attention to the events we are catering for) thus if you haven't heard from us straightaway, we will be in touch very soon, usually no longer than within 48 hours. Booking process is super quick and easy. Once date is provided, we can check our availability and take it from there. Our Wedding and Events Package include packages for cocktail and seated style catering. Based on preferred catering package, number of estimated guest and venue, we provide a quote. Once approved, $ 500 deposit payment is required to confirm, Few emails later- all booked in. There is nothing else required from us until a month before the wedding when menu selection is due (we will send reminder email) and couple weeks before the big day we require final number of guest and final payment (less deposit) based on final guest number, dietary requirements and timing schedule, which we are happy to assist with. We are more than pleased to assist with the menu recommendations and timing, and have a chat about the wedding, simply give us a call or send an email.

We cater from Perth to Augusta and we are so fortunate to be able to cater at some of the most incredible venues around the region. See list below of venues that we regularly cater at and would highly recommend considering if you are planning your wedding. 

Assembly Yard - Fremantle
www.assemblyyard.com.au
Bunbury Rowing Club - Bunbury
www.bunburyrowingclub.com.au
Bunbury Regional Entertainment Centre - Bunbury
www.bunburyentertainment.com
Donnelly River Village - Donnelly River
donnellyriver.com.au
Dalmore Farm - Bridgetown 
www.dalmorefarm.com
Edith Valley Function Centre - Roelands
edithvalley.com.au
Fairlawn Estate - Busselton
www.fairlawnestate.com.au
Lewana Estate - Balingup 
www.lewanacottages.com
Linga Longa Estate - Balingup
www.lingalongaestate.com
Howard Park Wines - Margaret River
www.howardparkwines.com.au/events/weddings
Kerem Adventure Park - Bullsbrook
www.keremadventurecamp.com.au
Maker + Co - Bunbury
www.weliketomaker.com
Nanga Bush Camp   - Dwellingup 
www.nangabush.com
Nedlands  Yacht Club - Nedlands
www.nyc.org.au
Perth City Farm - East Perth
www.perthcityfarm.org.au
Stonebarn  Lodge  - Pemberton 
www.stonebarn.com.au
The Aqua Resort - Busselton
www.theaquaresort.com.au
Yallingup Lodge Spa Retreat  - Yallingup 
yallinguplodge.com.au

In March we had the pleasure of presenting Cambray Cheese - A wonderful local cheese maker - in one of the courses of a 5 course menu at Howard Park Winery. Cambray established in 2005 has become one of Nannups jewels in a  the crown of this must see little town in the South West. 
The unique range, all awarded gold medals, includes soft white-mould cheeses, a traditional Greek style feta, and a variety of matured cheese including the famous Farmhouse Gold, winner of Grand Champion Cheese and Champion Dairy Product at the Perth Royal Show.
The  pairings selected on the night are below ... So if you are thinking of a little drive down south, then please pop in and pick up some of the gorgeous products available to us all  :)

1. Cambray Brie (cow) - Howard Park Jete
2. Cambray Ashdown  (cow) - Howard Park Flint Rock Chardonnay
3. Cambray Farmhouse Gold (sheep) - Howard Park Flint Rock Pinot Noir
4. Cambray Manchego (sheep) - Howard Park Flint Rock Shiraz

Are you considering what catering to book for your wedding?
Food is one of the most important things at your wedding for your guests and there are so many options for catering it can be confusing. We have put together some information that may assist you while planning.

• A casual stand up affair: Canapes and fork bowls are the way to go! Canapes offer lots of variety for your guests and are so delicious. Fork bowls are substantial items that can be eaten while standing up. Perfect for a casual stand up wedding. A question we get often from couples planning a stand up wedding is 'will everyone be full with this style of catering' and this is so important to us. We have created our menu packages to ensure guests are full and satisfied.

 

• Casual sit-down styles: buffets have you covered! If you are looking for a more relaxed style of catering while still having a sit down meal buffets are great, plenty of choice and a real family affair. Our buffets are a decorative piece at your wedding. We style our buffet tables to make them a giant dinner grazing table full of colour and all the delicious food. Buffets are also great for big eaters as guests can come back for seconds or even thirds if they like.

 

• A formal family affair: if you are looking for something a little more formal but still have a family feel, than a banquet menu is a great option. This is also a real family sharing style, dinner is served in the middle of the table in bowls and platter between 8 to 10 guests with three main options and 4 side options to choose from. Lots of choice and guests don't need to get up to serve themselves.

 

• A formal affair: if you would like a formal dinner the alternate drop is the perfect menu for you! Alternate drop menus are served to tables with a choice of two dishes served alternatively between guests. Most couples choose a chicken and beef dish or beef and fish and this is alternated between guests. We offer pre selected choices if you guests select when they RSVP. Ask us for more information about this. 
  

Notes:

• Pre reception cocktail hour options - This is an important option to consider when menu planning. In our experience guests are often spending quite a lot of time getting ready throughout the day potentially traveling and they often miss lunch and are really hungry after the ceremony. Having something to tie them over is important especially once the bar opens for the evening. We also find its great to have something for guests to do while the 'Bride and Groom' are off having photos taken.
  • Pre reception could be canapes, a grazing table or shared cheese platters. All of these options work really well for the pre reception.
    
  • We also make pre reception hampers for any of these options so you can enjoy a hamper with your bridal party while your off having your photos taken.

INGREDIENTS

• 250g pitted dates, chopped
• 1 teaspoon bicarbonate of soda
• 1 1/2 cups boiling water
• 125g butter, softened
• 1 cup brown sugar
• 1 whole vanilla bean (split and seeded) or 1 teaspoon vanilla extract
• 2 large free range eggs
• 1 3/4 cups self-raising flour, sifted

CARAMEL SAUCE

• 1 cup brown sugar
• 300ml thickened cream
• 1/2 teaspoon vanilla extract
• 60g butter

METHOD

• Step 1
  Preheat oven to 180°C. Grease and line the base of a 7cm deep, 22cm (base) cake pan.
• Step 2
  Place dates and bicarbonate of soda into a bowl. Pour over boiling water. Allow to stand for 20 minutes.... then blitz with a stick blender.
• Step 3
  Using an electric mixer, beat butter, sugar and vanilla until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Using a large metal spoon, fold through date mixture and flour until well combined.
• Step 4
  Spoon mixture into prepared cake pan. Bake for 35 to 40 minutes or until a skewer inserted into the centre comes out clean. ...allow to sit for 30 min
• Step 5
  To make the  sauce, combine all ingredients in a saucepan over medium heat. Slowly bring to a simmer. Reduce heat to low. Simmer for 3 minutes.
• Step 6
  Cut pudding into squares or rounds and serve with sauce, toasted walnuts and your choice of berry garnish.

INGREDIENTS
4 tablespoons extra-virgin olive oil
4 beef cheeks, trimmed of excess fat
1 medium onion, finely chopped
1 medium carrot, finely chopped
1/2 cup celery, finely chopped
1/2 teaspoon unsweetened cocoa powder
2 cups red wine 
1 can whole tomatoes including juice, chopped (3 cups)
1 1/2 teaspoons salt
1 teaspoon black pepper

METHOD
Heat 2 tablespoons oil in an ovenproof heavy pot over moderately high heat until hot but not smoking.
While oil is heating, pat beef cheeks dry and season with salt and pepper. Brown beef, without crowding, on all sides, about 20 minutes total, and transfer with tongs to a bowl.
Pour off fat from pot, then add remaining 2 tablespoons oil and cook onion, carrot, and celery over moderately low heat, stirring occasionally, until softened, about 10 minutes.
Preheat oven to 170°C.
Stir cocoa powder into vegetable mixture, then add wine and scrape up any brown bits. Increase heat to high and boil until liquid is reduced by half, about 10 minutes.
Return cheeks (with any juices) to pot and add tomatoes with juice, salt, and pepper. Bring to a simmer, then braise, covered, in middle of oven until very tender, about 3 hours.
Serve with creamy Mashed potato & salsa verde!
Delish!

Simple & Beautiful catering have recently been preparing some delicious "day after" Brunch Baskets. Filled with salads, fruit, sandwiches, nuts and refreshments,  our delicious freshly prepared  packs will have Mr & Mrs heading to their honeymoon well fed and recovered! 

This week, we're going to  pair up a beautiful local wine with a dish that makes the eyes water, it has such depth of flavour and matching elements... #drool
Our dish to match is a reversed seared rib-eye with hand cut (twice cooked) chips, Bearnaise, Jus and watercress.
The wine we plan on quaffing with this delicious meal is a   Cullen Mangan Vineyard Merlot Malbec Petit Verdot.
"The palate offers a very attractive blend of rich plum, cherry and spice flavours backed by soft tannins. This is a marvelously balanced, fruit driven wine"
The thing with steaks with a slightly fattier composition, is that they just bloody well love a flavoursome and complex wine, and this one delivers in spades.
bon appetite