Bloody BRILLIANT Braised Beef Cheeks
Prep time
Cook time
Total time
This recipe is AIP-friendly
Recipe type: The Main Event
Serves: 8 - 10
  • 2 tablespoons fat of choice (I used coconut oil)
  • 2 kilos (4.5 pounds) of happy beef cheeks (approximately)
  • 1 rasher (strip) of bacon
  • 1 large leek
  • 3 large carrots
  • 3 celery stalks
  • 4 cloves of garlic
  • 150 mls verjuice
  • 200 mls filtered water
  • 550 mls bone broth, preferably beef
  • 3 anchovy fillets
  • 2 bay leaves
  • 4 sprigs of fresh thyme
  • 3 sprigs of fresh rosemary
  • 1 teaspoon Himalayan sea salt
  • ½ teaspoon ground cinnamon
  • Freshly chopped parsley for garnish (optional)
  1. Heat your oven to 150°C/300°F. Wash, peel, slice and/or chop your leeks, carrots and celery. Roughly chop your bacon. Peel your garlic.
  2. Heat the fat in a large casserole (I use my le Creuset). Brown the beef cheeks in batches on a medium heat. Sear the cheeks for 3 – 4 minutes per side. Take the time to get a really nice crust on your meat. Remove the meat to a dish.
  3. Now, sweat the chopped vegetables and bacon for five minutes, stirring frequently. Add the verjuice and simmer for a couple of minutes before adding the water and bone broth. Add the anchovies, bay leaves, thyme, rosemary, salt, and cinnamon.
  4. Carefully place the beef cheeks on top of the vegetables and allow the liquid to come to the boil.
  5. Pop the lid on your casserole and transfer the dish to the oven for 4½ – 5 hours, by which time the meat should be lovely and tender.
  6. When the cheeks are ready, remove the herbs and discard. Pop the cheeks into a heat proof dish to keep warm. (At this point, I like to shred the meat with two forks, but that’s entirely up to you.) Strain about half the liquid into a pot and bring to the boil, reducing slightly. Serve your beef cheeks on a bed of mash and spoon the sauce over the top.
  7. Sprinkle with parsley.
*if you have no verjuice to hand, substitute with 2 - 3 tablespoons of apple cider vinegar topped with water.
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