As the colder weather is fast approaching us … we thought we would share one of our ultimate Winter family favourites.

5 Hour Braised Beef Cheeks … a warm, rich, and easy recipe anyone can make. 

This recipe is a little different from your traditional beef cheeks cooked in a red wine sauce. Personally, for us, we feel the beef cheeks need an element of creaminess and spice to really let them shine … 

That’s why we have used coconut milk and red curry paste.

This recipe only uses a few ingredients, and it’s one of those meals where you can start it in the morning and let it simmer all day… it just keeps getting better. 

It uses one pot (my fave), so literally, chuck everything in and let it work its magic.

Serve this with mash, literally any mash you want - potato, sweet potato, cauliflower - whatever you would like.

We also serve it with some steamed greens, broccolini, and zucchini work really well. Steam the veggies and squeeze some lemon over - that’s all they need.

We hope you love this recipe as much as we do - it really is a show-stopper. 

Mads and Drew  

 5 Hour Braised Beef Cheeks

5 Hour Braised Beef Cheeks

*Serves: 6 


1 Tbsp. coconut oil/olive oil

6 large beef cheeks

2 Tbsp. apple cider vinegar (ACV) 

¼ cup water

2 brown onion, finely chopped

2 garlic cloves, crushed

¼ cup mild red curry paste

1 tsp ground cumin

600ml chicken stock 

400ml coconut milk 

1 Tbsp. lime juice

1 Tbsp. fish sauce

2 Tbsp. maple syrup 


Preheat oven to 120°C 

Trim beef cheeks and remove any sinew and silver skin. Heat a large heavy-based, ovenproof casserole pot over medium-high heat. Add coconut oil and heat for 4 minutes. Add beef cheeks and brown for 3-4 minutes on each side, then remove from the pot.

Turn heat down to medium. Add ACV, water, and onions and sauté, occasionally stirring for 5-7 minutes or until translucent. Add garlic, curry paste, and cumin and cook for 2 minutes. Stir in chicken stock. Place lid on and bring to the boil. Remove from heat.

Return cheeks to the pot, ensuring they are at least ¼ submerged in the liquid—cover and cook for 3 hours. Take the pot out of the oven, baste the sauce over the beef cheeks. Add the coconut milk to the pot, stir well so the stock and milk have combined, and return to the oven for another 2 hours. Remove pot from the oven and add lime juice, fish sauce, and maple syrup, stir.

To serve, grab a big spoonful of your mash and place it on your plate. Then place one beef cheek on each plate and drizzle with a good ladleful of sauce. Lastly, add your greens to your plate. 

Want another great recipe?

Here is a link to our: Slow BBQ Beef Ribs