Go Back

Slow Cooked Beef Cheeks

Warm, richly flavoured ox cheeks make the perfect warming meal after sports activities and a long day.  Suited to a SIBO diet, gluten free.

Course Main, Main Course
Keyword Beef Cheeks
Prep Time 10 minutes
Cook Time 5 hours 45 minutes
Total Time 5 hours 55 minutes
Servings 4 people
Author Kyrstie Barcak


  • 1 tbsp oil of choice
  • 1 carrot diced
  • 1 capsicum small, diced
  • 2 cloves garlic finely chopped
  • 2 sprigs rosemary fresh
  • 2 bay leaves
  • 1 sprig oregano fresh
  • 1 piece preserved lemon diced
  • 2 cm turmeric fresh, grated
  • 2 cm ginger fresh, grated
  • 1 pinch salt generous
  • 6-8 grinds black pepper
  • 1/3 cup red wine
  • 1 kg ox (beef) cheeks
  • 11/2 cups water


  1. Heat the oven to 120 degrees celcius (fan forced)

  2. Heat a dish on the stove top over low heat. Use a dish that has a lid and can be transferred from stove top to the oven

  3. Add the oil and all ingredients to the dish, except the wine, beef cheeks and water.

  4. When fragrant add the red wine and increase the heat to medium

  5. Add the beef cheeks and cook each side for a few minutes to seal

  6. Add the water and cover the dish with the lid

  7. Remove the dish from the stove top and place into the pre heated oven to cook for 5 hours

  8. After 5 and ½ hours remove from the oven and return to the stove top

  9. Remove the lid and simmer over high heat until the liquid reduces by about a third. 

  10. To Serve: Add Winter vegetables, fresh herbs and local fetta or goats cheese.