Braised Beef Cheeks in Barolo Wine

Serves 4
Preparation time: 15 mins
Cooking Time: 3+ hours


Tick off the ingredients as you buy them

  • 2 tbsp olive oil
  • 2 large beef cheeks
  • Salt and pepper
  • 1 brown onion, diced
  • 1 celery stick, finely sliced
  • 3 garlic cloves, roughly chopped
  • 1 carrot, finely sliced
  • 2 slices of short cut bacon, finely sliced
  • 1 jar Val Verde Passata Rustica
  • ¾ bottle Borolo Wine (red wine)
  • ½ bunch rosemary
  • ½ bunch bay leaves
  • ½ bunch sage
  • 1 a sprig of fresh thyme

1. Put a large cast-iron pot on a high heat. Add the oil, then season the beef cheeks well and brown them in the pot.
2. Remove the cheeks from the pot and set aside. Add the onion, garlic, bacon, celery and carrot and cook until the onions are translucent. Add Val Verde Passata Rustica, Borolo red wine, rosemary, sage and bay leaves and bring to a simmer. Add the beef cheeks, put the lid on and simmer on the stove for 3 hours.
3. Once ready serve the dish on the table with a side of steam vegetables. Garnish with a sprig of fresh thyme.

Tip: Give the beef cheeks a stir every so often during cooking so they don't catch on the bottom of the pot and burn.