Food & Drink

Beef Cheeks with Pedro Ximenez




  • 2kg beef cheeks
  • ⅓ cup olive oil
  • 2½ cups red wine
  • 1 carrot, peeled, diced
  • 2 celery stalks, trimmed, diced
  • 2 brown onions, peeled, diced
  • 6 garlic cloves, peeled, crushed
  • 4 dried bay leaves
  • 1 cinnamon stick
  • 3 strips orange rind
  • 2 x 400g cans chopped tomatoes
  • 1½ cups Pedro Ximenez sherry
  • ½ cup sultanas
  • ½ cup flat-leaf parsley leaves
  • buttered pasta, mashed potato or
  • soft polenta, to serve


  1. Preheat oven to 200°C 
  2. Place beef cheeks in a flameproof baking dish. Drizzle with 2 tablespoons of oil and rub to coat. Season with salt and pepper. Roast for 30 minutes or until browned. Transfer beef to a plate. Place baking dish over a medium-low heat. Add 1 cup of red wine and simmer, scraping base of dish with a flat-edged wooden spoon to remove caramelised juices, for 3–4 minutes or reduced slightly. Set aside until required.
  3. Reduce oven temperature to 150°C. Heat remaining oil in a flameproof casserole pan over a low heat. Add carrot, celery, onion, garlic, bay leaves, cinnamon and orange rind and cook, stirring occasionally, for 10 minutes or until onion mixture begins to caramelise. Add tomatoes, red wine from baking dish, remaining red wine and half of sherry, then stir to combine. Add beef cheeks and cover with a tight-fitting lid or foil. Bake for 3 hours or until beef cheeks are tender and can be pulled apart with a fork and tongs.
  4. Add remaining sherry and sultanas, and stir to combine. Cover and bake for a further 30 minutes or until cooking liquid is reduced to a sticky sauce.
  5. Spoon among serving plates and top with parsley. Serve with buttered pasta.

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