Beef cheeks in red wine | Jamie magazine recipes (2024)

  • Healthy recipes
    • Healthy snacks
    • Healthy lunches
    • Healthy chicken recipes
    • Healthy fish recipes
    • Healthy vegetarian recipes
  • Main Ingredient
    • Chicken
    • Pasta
    • Vegetables
    • Fish
    • Beef
    • Eggs
    • View more…
  • Special Diets
    • Vegan
    • Vegetarian ideas
    • Gluten-free
    • Dairy-free
    • Budget recipes
    • One-pan recipes
    • Meals for one
    • Breakfast
    • Desserts
    • Quick fixes
    • View more…
  • Baking recipes
    • Cakes
    • Biscuit recipes
    • Gluten-free bakes
    • View more…
  • Family recipes
    • Money saving recipes
    • Cooking with kids
    • School night suppers
    • Batch cooking
    • View more…
  • Special occasions
    • Dinner party recipes
    • Sunday roast recipes
    • Dinner recipes for two
    • View more…
    • 5 Ingredients Mediterranean
    • ONE
    • Jamie’s Keep Cooking Family Favourites
    • 7 Ways
    • Veg
    • View more…
  • Nutrition
    • What foods are good for gut health?
    • Healthy eating tips
    • Special diets guidance
    • All about sugar
    • Learn about portion size
    • View more
  • Features
    • Cheap eats
    • Healthy meals
    • Air-fryer recipes
    • Family cooking
    • Quick fixes
    • View more
  • How to’s
    • How to cook with frozen veg
    • How to make the most of your oven
    • How to make meals veggie or vegan
    • View more
  • More Jamie Oliver

Beef cheeks in red wine

with creamed parsnips

  • Gluten-freegf

Beef cheeks in red wine | Jamie magazine recipes (2)

with creamed parsnips

  • Gluten-freegf

“Take the pressure off on the big day with this slow-cooked cut – it takes minimum effort but delivers a divine, melt-in-the-mouth texture. ”

Serves 4

Cooks In5 hours 20 minutes

DifficultyNot too tricky

Jamie MagazineBeefChristmasStew

Nutrition per serving
  • Calories 763 38%

  • Fat 35g 50%

  • Saturates 16.3g 82%

  • Sugars 24.6g 27%

  • Salt 1.28g 21%

  • Protein 58.4g 116%

  • Carbs 39g 15%

  • Fibre 15.8g -

Of an adult's reference intake

Beef cheeks in red wine | Jamie magazine recipes (3)

Recipe From

Jamie Magazine

By Georgina Hayden

Tap For Method

Ingredients

  • 2 beef cheeks , (around 800g)
  • 8 shallots
  • 2 cloves of garlic
  • 60 g unsalted butter
  • 1 bunch of fresh thyme
  • 350 ml quality red wine
  • 30 g quality dark chocolate (at least 80%) , optional
  • 750 ml organic beef stock
  • 750 g parsnips
  • 250 g celeriac
  • 2 bramley apples
  • 50 ml milk
  • 1 heaped teaspoon quality jam , such as blackberry or redcurrant

Tap For Method

The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS

Beef cheeks in red wine | Jamie magazine recipes (4)

Recipe From

Jamie Magazine

By Georgina Hayden

Tap For Ingredients

Method

  1. Preheat the oven to 140ºC/275ºF/gas 1.
  2. Using a sharp knife, remove the sinew from the beef cheeks. Peel and halve the shallots and peel and finely slice the garlic.
  3. Place half the butter in a medium ovenproof casserole dish over a medium heat. Sear the meat all over, until browned on all sides, then leave to one side.
  4. Add the shallots and fry for 8 to 10 minutes, or until slightly browned. Stir in the garlic and pick the thyme leaves straight into the pan. Fry for a couple of minutes, then return the beef cheeks to the pan and pour in the red wine.
  5. Bring to the boil, cook the wine for around 5 minutes, until reduced by half, then finely grate in the chocolate (if using).
  6. Pour in enough beef stock to cover, and turn up the heat. Bring back to the boil, season, then reduce the heat to the lowest setting. Cover with a tight layer of tinfoil and a lid, then place the pan in the oven and slowly braise for 4 to 4½ hours, or until incredibly tender.
  7. When the beef is almost ready, make the creamed parsnips. Bring a large pan of salted water to the boil.
  8. Peel and chop the parsnip, celeriac and apples into 3cm chunks, taking care to remove the apple seeds and core. Add the fruit and veg to the pan, and simmer for about 12 minutes, or until cooked through. Drain and steam dry over the hot pan.
  9. Stir in the rest of the butter and then spoon into a food processor. Pour in the milk and add a good pinch of sea salt and black pepper, then blitz until smooth, adding a little more milk if needed (you can do this in the pan with a hand blender if you prefer).
  10. Remove the cheeks from the casserole dish, then place the dish over a high heat. Cook rapidly until the sauce thickens. Stir in the jam, taste and adjust the seasoning, then add the cheeks back to the pan and baste.
  11. Serve with the creamy parsnips and all your favourite trimmings.

Related recipes

My sumptuous beef bourguignon

Related features

52 Festive alternatives to Turkey

How to make beef tacos

How to make the best beef stew recipe

Beef cheeks in red wine | Jamie magazine recipes (11)

Recipe From

Jamie Magazine

By Georgina Hayden

Related video

Family ragu: Gennaro Contaldo

© 2024 Jamie Oliver Enterprises Limited

© 2024 Jamie Oliver Enterprises Limited

Beef cheeks in red wine | Jamie magazine recipes (2024)
Top Articles
Latest Posts
Article information

Author: Rueben Jacobs

Last Updated:

Views: 6234

Rating: 4.7 / 5 (77 voted)

Reviews: 92% of readers found this page helpful

Author information

Name: Rueben Jacobs

Birthday: 1999-03-14

Address: 951 Caterina Walk, Schambergerside, CA 67667-0896

Phone: +6881806848632

Job: Internal Education Planner

Hobby: Candle making, Cabaret, Poi, Gambling, Rock climbing, Wood carving, Computer programming

Introduction: My name is Rueben Jacobs, I am a cooperative, beautiful, kind, comfortable, glamorous, open, magnificent person who loves writing and wants to share my knowledge and understanding with you.