How to cook the perfect Beef Cheeks

Melt-in-Your-Mouth Braised Beef Cheeks: A Comfort Food FavouriteIf you’re searching for a dish that’s both elegant and comforting, you can’t go past slow-cooked braised beef cheeks. This rich, deeply flavoured recipe is perfect for everything from an intimate dinner party to a cozy family Sunday roast. At Simple & Beautiful Catering, this dish remains one of our most requested during the cooler months—and for good reason.
Here’s how you can recreate this restaurant-quality comfort dish at home or get inspired for your next catered event.

IngredientsFor the Beef Cheeks:

• 1.5 kg beef cheeks, trimmed
  
• Salt & 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 red wine (optional but recommended)
  
• 1 cup beef stock (add more if needed)
  
• 1 cup tomato passata or crushed tomatoes
  
• 2–3 sprigs fresh thyme
  
• 2 bay leaves
  
• 1 sprig rosemary
  

To Serve:

• Fresh chopped parsley (garnish)
  
• Creamy mashed potatoes or polenta
  

Method1. Season & SearPat your beef cheeks dry and season generously with salt and pepper. Heat olive oil in a Dutch oven or heavy pot over medium-high heat. Sear the cheeks on all sides until browned and caramelised. Remove and set aside.
2. Cook the AromaticsIn the same pot, add the onion, carrot and celery. Sauté until softened and lightly golden (5–7 minutes). Add the garlic and cook for another minute.
3. Deglaze with WinePour in the red wine and scrape the bottom of the pot to lift all those flavourful browned bits. Let it reduce by half (about 5 minutes). If skipping the wine, move to the next step.
4. Add the Liquids & HerbsReturn the beef cheeks to the pot. Add beef stock and tomato passata until the meat is mostly submerged. Tuck in the thyme, rosemary and bay leaves.
5. Braise SlowlyCover and transfer to a preheated oven at 160°C (320°F). Cook for 3–4 hours or until the cheeks are fork-tender. Check halfway through and top up with stock if the sauce is reducing too much.
6. Reduce the SauceRemove the cooked cheeks and simmer the sauce on the stove for 10–15 minutes to thicken. Adjust seasoning if needed.
7. Serve & EnjoyServe the cheeks over buttery mashed potato or soft polenta, spoon over the rich sauce, and finish with chopped parsley.

Chef’s Tips for Perfect Braised Beef Cheeks

• Don’t Rush It: Low and slow is key. This cut needs time to break down and become tender.
  
• Sear First: Always brown your beef—it adds incredible flavour to the finished dish.
  
• Wine = Wow: Red wine isn’t essential but it adds depth and complexity to your sauce.
  

Perfect for Catering & Dinner PartiesWhether you're catering a wedding in Margaret River, hosting a dinner in Perth, or adding something hearty to your winter event menu, this dish offers both sophistication and soul. We often serve it as part of our alternate drop or banquet menu—it’s always a crowd favourite.
Let us know if you'd like to try this as part of your event menu or order it as a ready-to-serve gourmet meal. At Simple & Beautiful Catering, we make comforting food beautiful again.