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Beef Cheeks in red wine, mash and Dutch carrots

Indulge in our slow-braised beef cheeks, cooked low and slow until they're fall-apart tender. Bathed in a rich, velvety red wine sauce that's been reduced to perfection. This is comfort food elevated – the kind of meal that warms you from the inside out. Simply heat and enjoy a restaurant-quality meal at home.

ContainsGluten, Wheat, Milk

Sizes

Ingredients

Beef Cheeks in red wine Sauce [beef cheeks, liquid beef stock, red cooking wine, button mushrooms, brown onion, carrots, plain flour (Wheat), tomato paste, salted butter (Milk), pomace oil, brown sugar, olive oil, garlic, thyme, bay leaves], Mash Potato [potato, full cream milk, unsalted butter (Milk), salt, ground pepper], carrots

Preparation and storage notes

REHEATING INSTRUCTIONS
MICROWAVE: Pierce bag. Medium power (50%) 4-5min (250-350g), 6-7min (500g), 8-9min (750g), then HIGH 1-2min. Rest 2min. CAUTION: Beef cheeks retain heat.
OVEN: Remove from bag, cover with foil. 160°C 20-25min (250-350g), 25-30min (500g), 30-35min (750g). Ensure 75°C throughout.
DEFROST: Thaw in fridge overnight OR microwave DEFROST (30%) 6-7min (250-350g), 8-9min (500g), 10-12min (750g), then reheat.
STORAGE: Refrigerate 0-5°C up to 7 days. Freeze -18°C

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