Cheeky Winter Recipe

While summer is rolling in across the northern hemisphere, those on the other side of the equator winter is creeping in. Temperatures are dropping and days are shorter, calling for warming recipes like this one from Chef Paul Cooper from Bishop Sessa. So get cozied up and nourish your family with this cheeky winter recipe!

Slow cooked beef cheek with mash potato, and caramelised onion rings

Serves 4


Beef cheek:

1kg beef cheeks (we use Gundooee Organic Wagyu)

1 onion, sliced into 1cm rings

1 carrot, peeled and diced into 1cm cubes

1 head garlic, split in half across the cloves

½ bunch thyme

Red wine

Chicken stock

100gm butter

Flour for dusting


Mash potato:

800gm desiree potato

200ml Milk

Butter (as much as you dare) or olive oil



For the Beef Cheeks: 

Remove the sinew and skin from the beef cheeks, (your butcher can do this for you) and marinate

the cheeks in enough red wine to cover completely for 6 to 24 hours.


In a heavy based pan big enough to hold the ingredients, caramelize the onion rings on one side,

remove and set aside and the garlic flat side down and gentyl fry until golden, remove from the pan

and set aside and add the dice carrot, colour gently, and remove and set aside with the onions


Strain the beef off and reserve the wine. Pat the meat dry with paper towel, season with salt, dust in

flour and seal the meat in the same pan (as the veg) until golden all over, deglaze the pan with the

red wine, and bring to a boil, reduce the red wine, by ¾, and top up or chicken stock to completely

cover the meat and simmer gently for 2-2 ½ hours, or until meat is tender but not falling to pieces.

Remove the meat, return onion, garlic and carrot to the pan, add thyme and reduce the liquid by

half to thicken, add butter, and let it emulsify into the liquid. Return meat, season, remove thyme

and garlic (unless you like garlic a lot) and serve with mash potato.


For the Mash:

Peel the potatoes, dice, and cover with cold water. Bring to a boil reduce to a simmer, and cook until

tender. Strain off, and mash the potato, warm the milk and butter (if using) and add to the potato. If

using olive oil, add after the milk to your own taste. Season with salt and serve hot.


4 thoughts on “Cheeky Winter Recipe

  1. You’ve inspired me! I just lept up [really!] from the sofa to marinate the beef cheeks that I had in fridge in red wine for the Hungry Dad’s dinner tomorrow night [I’m vegie]. I’ll do it in slow cooker coz I’m lazy 😉


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