Barossa Valley Brewing ‘Bee Sting’ Braised Beef Cheeks

Barossa Valley Brewing ‘Bee Sting’ Braised Beef Cheeks

Serves 4

Place all the ingredients except the chicken stock into a bowl and marinate overnight. Remove the beef cheeks from the marinade and pan sear in some olive oil. Place them in an oven-proof tray.

Bring the remaining marinade and the chicken stock to the boil, pour over cheeks and cook them covered at 160°C until tender, approximately 3-4 hours. Remove cheeks. Strain and reduce the sauce till thick sauce consistency.

Crispy onion

Thinly slice a small onion into rings, soak in milk for 30 minutes. Drain. Coat in flour and deep fry until crispy.


Julienne spring onion, carrot, chilli, coriander, mint, thai basil, and dress with peanut and sesame oils.

To Serve

Plate the cheeks with a generous serving of sauce, salad and a couple of crispy onions. Serve with some baby vegetables such as baby leeks and baby bok choy pan fried in peanut and sesame oil.


Wine pairing: Torbreck ‘Woodcutters’ Barossa Valley Shiraz

Local ingredient: 350ml Barossa Valley Brewing ‘Bee Sting’ beer 


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