Slow-cooked Beef Cheeks Recipe | Beef + Lamb New Zealand

Step 1

Preheat the oven to 160°C.

Step 2

Add a dash of oil to a large casserole dish (one that is suitable for stovetop and oven) and place over a medium-high heat.

Step 3

Dust beef cheeks with seasoned flour, place in casserole dish and brown on both sides (do this in batches to avoid overcrowding the dish).

Step 4

Transfer to a plate as you go.

Step 5

Lower the heat and add another dash of oil.

Step 6

Add the celery, carrot and onion and cook until soft.

Step 7

Add the garlic, bay leaves, orange rind, ground cumin and allspice and cook for a further one minute.

Step 8

Return browned beef cheeks to the casserole dish, pour in the red wine and bring to the boil.

Step 9

Pour in the beef stock, bring up to the boil again then cover with a disc of baking paper and a tight fitting lid.

Step 10

Place in the oven and cook for 3-3 ½ hours or until the beef cheeks are almost falling apart.

Step 11

Stir beef cheeks halfway through cooking and check seasoning as required.