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Region: SA
Sunday 15 March 2026 15:59:10 GMT
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Slow cooked beef cheeks, my kind of winter warmer. One pot, a handful of fresh winter ingredients from @woolworths_au, and the house smells incredible for the rest of the day. What’s the one dish getting you through winter this year? #MyKindOfWoolies SLOW COOKED BEEF CHEEKS WITH CREAMY MASH (serves 4) 1.2kg beef cheeks (about 4), trimmed 2 brown onions, diced 2 carrots, diced 2 celery stalks, diced 6 garlic cloves, smashed 40g tomato paste 20ml balsamic vinegar 150ml red wine 1L beef stock 8 sprigs thyme 2 bay leaves 30ml olive oil 30g cold butter For the mash 1kg brushed potatoes, peeled 150g butter 150ml full cream milk, warmed Pat the cheeks completely dry and season heavily with salt. Heat the olive oil in a heavy casserole until it's just smoking and sear the cheeks in batches, 3 to 4 minutes a side, until deeply golden. Don't crowd the pot or they'll steam. Set them aside, drop the heat to medium and cook the onion, carrot and celery for 8 to 10 minutes until softened and catching colour, then add the garlic and tomato paste and cook another 2 minutes until the paste darkens. Deglaze with the balsamic, scraping every bit off the base, then pour in the stock, red wine, add the thyme and bay, and nestle the cheeks back in so the liquid comes two thirds of the way up. Lid on, into a 160°C oven for 3 to 3.5 hours, turning once halfway, until a spoon slides straight through. For the mash, start the potatoes in cold salted water and simmer for about 20 minutes until tender. Drain, steam dry in the pot for 2 minutes, then rice or mash and beat in the butter followed by the warm milk. Season to taste. Lift the cheeks out and keep them warm, strain the braising liquid back into the pot and reduce by half until it coats a spoon, then whisk in the cold butter off the heat for shine. Swipe the mash through a shallow bowl, cheek on top, sauce spooned over, and pull it apart with two forks. Finish with thyme leaves.
Slow cooked beef cheeks, my kind of winter warmer. One pot, a handful of fresh winter ingredients from @woolworths_au, and the house smells incredible for the rest of the day. What’s the one dish getting you through winter this year? #MyKindOfWoolies SLOW COOKED BEEF CHEEKS WITH CREAMY MASH (serves 4) 1.2kg beef cheeks (about 4), trimmed 2 brown onions, diced 2 carrots, diced 2 celery stalks, diced 6 garlic cloves, smashed 40g tomato paste 20ml balsamic vinegar 150ml red wine 1L beef stock 8 sprigs thyme 2 bay leaves 30ml olive oil 30g cold butter For the mash 1kg brushed potatoes, peeled 150g butter 150ml full cream milk, warmed Pat the cheeks completely dry and season heavily with salt. Heat the olive oil in a heavy casserole until it's just smoking and sear the cheeks in batches, 3 to 4 minutes a side, until deeply golden. Don't crowd the pot or they'll steam. Set them aside, drop the heat to medium and cook the onion, carrot and celery for 8 to 10 minutes until softened and catching colour, then add the garlic and tomato paste and cook another 2 minutes until the paste darkens. Deglaze with the balsamic, scraping every bit off the base, then pour in the stock, red wine, add the thyme and bay, and nestle the cheeks back in so the liquid comes two thirds of the way up. Lid on, into a 160°C oven for 3 to 3.5 hours, turning once halfway, until a spoon slides straight through. For the mash, start the potatoes in cold salted water and simmer for about 20 minutes until tender. Drain, steam dry in the pot for 2 minutes, then rice or mash and beat in the butter followed by the warm milk. Season to taste. Lift the cheeks out and keep them warm, strain the braising liquid back into the pot and reduce by half until it coats a spoon, then whisk in the cold butter off the heat for shine. Swipe the mash through a shallow bowl, cheek on top, sauce spooned over, and pull it apart with two forks. Finish with thyme leaves.

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