Warming Winter Beef Cheek Recipe16 July 2015 – posted in: Winery, Restaurant, Recipes

fireside dining at Cupitt's
There is nothing better than a hearty meal on a cold winter’s day.  We thought we’d share our Head Chef Russell Chinn’s recipe with you.  Try this at home and enjoy with a glass of the 2014 Dusty dog Shiraz.  Funnily enough, the name ‘beef cheek’ refers to the facial cheek muscle of a cow. It’s a very tough and lean cut of meat and is most often used for braising or slow cooking to produce a tender result. You may need to order them ahead from your butcher. If beef cheeks aren’t available, beef brisket cut into pieces of the same weight make a good substitute.

4 Beef Cheeks
1 Carrot Diced
1 Onion Diced
4 Cloves Garlic
10 Black Peppercorns
1 sprig Thyme and Bay Leaf
50 ml Olive Oil
500 ml Cupitt’s Dusty Dog Shiraz
50 gm Flour Browned in the Oven
50 gm Diced button mushroom
1 Litre Veal Stock


  1. Trim beef cheeks of excess fat and sinew.
  2. Marinate well with carrot, onion, mushrooms, garlic, herbs, red wine, pepper and olive oil overnight.
  3. Drain off cheeks, vegetables and red wine, pat cheeks dry. Retain liquid.
  4. Season cheeks with salt and colour well in a frying pan and set aside.
  5. In the same pan sauté vegetables and remove.
  6. Deglaze the pan with red wine liquid. Place beef cheeks, vegetables in and oven dish, cover with veal stock and red wine.  Add flour and stir.
  7. Cover with a lid and braise 3-4 hours or until tender.
  8. Carefully remove cheeks from sauce.
  9. Strain sauce and reduce to desired thickness.
  10. Pour the sauce over the beef cheeks.  Garnish with fresh parsley if desired.  Serve with root vegetables and Cupitt’s 2014 Dusty Dog Shiraz.

makes about 2 serves