Slow roasted beef cheeks with cauliflower mash Recipe

Slow roasted beef cheeks with cauliflower mash


  • 2 tbsp
    olive oil, plus 1 tbsp extra
  • 1 (150g)
    Onion, sliced, plus 1 onion (150g) sliced extra
  • 2
    cloves garlic, crushed, plus 2 cloves, crushed, extra
  • 4 (800g)
    beef cheeks
  • 1 cup (250mL)
    red wine
  • 2 cups (500mL)
    beef stock
  • 1 x 400g
    can crushed tomatoes
  • 4 cups (400g)
    cauliflower florets
  • 1 cup (250mL)
    thickened cream
  • 1/3rd cup (80mL)
    white wine
  • 2 x 30g
    sachets MAGGI Home style Traditional Roast Meat Gravy
  • 2 cups (40g)

How to Cook

Prep Time: 15 minutes | Cooking Time: 360 minutes
  1. Preheat oven to 160°C/ 140°C fan forced. Heat 1 tbsp oil in a large frying pan; add onion and garlic, cook for 5 minutes or until softened; add to a deep heavy based roasting tray. Add remaining 1 tbsp olive oil to frying pan, add beef cheeks and cook on either side for 2 minutes or until browned; add to roasting tray.

  2. In a large jug; combine red wine, stock and tomatoes; pour over beef cheeks and cover with aluminium foil. Roast for 6 hours or until beef is tender and starting to fall apart.

  3. 3. Meanwhile 30 minutes before beef cheeks are ready, make cauliflower mash. In a large saucepan, add extra olive oil and cook extra onion and extra garlic for 5 minutes or until golden. Add cauliflower and cook, stirring constantly for 10 minutes or until slightly softened; add cream and white wine, reduce heat and cook for 20 minutes or until cream has thickened and cauliflower has started to break down.

  4. Make gravy according to pack instructions. Serve beef cheeks on cauliflower mash; topped with gravy and rocket.