Slow cook · Winter
1 July 2025
Slow Cooked Beef Cheeks
Slow cooker season is with us here in Sydney today! It is cold, it’s wet and it is raining hard, the perfect time for a comforting meal like these beef cheeks. Feel free to use lamb shanks or even osso buco as an alternative to the cheeks, it will work just as well.
Ingredients
To serve
Method
- Preheat the oven to 160°C fan-forced. Using a medium cast iron pot, heat over a medium–high heat and cook the beef cheeks in the oil for 3–5 minutes on each side or until nicely coloured. Transfer to a plate and set aside.
- Add the onion, carrot, celery to the pan and cook for 3 minutes or until lightly coloured and fragrant. Add the garlic, tomato paste, shiitake and herbs.
- Return the beef cheeks to the pot and cover with dark beer and stock, season well with salt and freshly ground black pepper. Bring to the boil, cover and place in oven for 3–5 hours or until the cheeks are super tender and falling apart.
- Serve beef cheeks with creamy polenta, parsley and lemon zest.
Notes
Good quality beef or veal stock: I used my mate @chefmattmoran new "My Perfect Stock".
You’ll find shiitake at Asian grocers and greengrocers.
