2.5 kg Beef Cheeks

10g Salt

5g Pepper

30ml Oil for Cooking

1 Garlic Bulbs, halved

3 Onions, large dice

1 Celery Bulb, large dice

5 Carrots, peeled, large dice

5g Cloves whole

10g Coriander Seeds

10g Aniseed

25g Tomato Paste

500ml Red Wine

750ml Beef Stock

2 Bay Leaves

10g Thyme Sprigs




Pre heat the oven to 120°C

Lightly oil all the beef cheeks

Season beef all over with salt and pepper

Heat a large pot on the stove and brown the cheeks all over, and remove from the pot, and place in a deep roasting tray

Turn the heat down to medium and add the onions and garlic and cook for about 5min

Add the carrot and the celery and cook for about 10min until the carrots have softened

Add tomato paste and cook for 2min, add the clove, coriander and aniseed

Add the wine, stock, thyme, bay leaves and rosemary, stir until the tomato has dissolved

Pour the liquid over the browned beef cheeks, cover the roasting tray with foil and put into the preheated oven

Check the cheeks every 2hours to ensure there is enough liquid in the roasting tray

Once soft, remove from the oven

Carefully remove the cheeks and place on a cooling tray


For the Red Wine Sauce


Strain out the liquid into a clean container and cool completely in the fridge

Remove the layer of fat and discard

Pour 1lit of Red Wine in pot on high heat and burn off the alcohol

Add the strained liquid

Reduce the liquid in a pot on medium heat with a handful of thyme

Strain again through a fine sieve

Heat the cooked Beef Cheeks inside the sauce before serving