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Braised Beef Cheeks with Chickpeas

 With time and patience, fresh Aussie beef cheeks will result in a fall apart texture that is perfect on a cold winters' night.

Serve with your favourite wholesome side and a dollop of fresh yogurt.



Category: Country Casseroles
Seasons:  June
Cuisine Type Australian Country Cooking


For 4 Person(s)


1 kg Beef Cheeks
1 tbs Olive Oil
1 brown onion diced
2 Carrots diced
2 Bay Leaves
0.5 Cup Red Wine
2 Cups Beef Stock
400 g Chick Peas (1 tin)
1 tbp fresh parsley or coriander chopped
1 tbp plain yogurt

Braised Beef Cheeks with Chickpeas Directions

  1.  METHOD
    1. Preheat the oven to 170ºC.

    2. Place a large casserole over moderately high heat on your stove top. Brown the beef cheeks in the oil for 3 minutes on each side or until well coloured all over. Transfer the cheeks to a plate.

    3. Add the onion and carrot to the casserole and cook for a minute or until lightly coloured. Place the cheeks back in the casserole with the bay leaves, red wine and stock and bring to the boil.

    4. Cover and cook in the oven for 2 -2 ½ hours or until very tender. Remove, add the chickpeas and place over moderately high heat. Cook for 5 minutes or until the sauce thickens slightly. Season with salt and pepper and serve with flat-leaf parsley or coriander and a dollop of yogurt if desired.

Recipe notes

 Red wine can be substituted with Pedro Ximinez sherry if you prefer.

Nutrition facts

gluten free

Per Serving

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