Maggie Beer

Braised Beef Cheeks in Verjuice and Mustard Marinade

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Step 1: Preheat oven to 160C.

Step 2: Place a medium size heavy cast iron pot over a medium to high heat, add 50 millilitres of Extra Virgin Olive Oil and sauté the shallots, carrot and celery until golden brown, remove from the pot and set aside.

Step 3: Season the beef cheeks with sea salt and seal on the pan with the remaining 50 millilitres of Extra Virgin Olive Oil.

Step 4: In a separate pan reduce the stock by half until you have approximately 250 millilitres. Return the vegetables with the beef cheeks, then pour over the stock with ½ cup of Verjuice and the marinade, and place in the preheated oven to cook gently for 2 – 2 ½ hours, or until the cheeks are meltingly tender but still holding their shape.

Step 5: Serve with juices, bitter greens and waxy potatoes.


  1. 4 shallots roughly chopped
  2. 2 carrots roughly chopped
  3. 2 celery stalks roughly chopped
  4. 600g 4 beef cheeks
  5. 500ml stock
  6. To taste salt flakes


  1. 2 tspn fennel seeds
  2. 1 tbspn brown sugar
  3. 3 tbspn dijon mustard
  4. 125ml ½ cup Verjuice

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