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Beef Cheeks with Kiwi Quinoa

  • Preparation Time: 15 mins
  • Serves: 4-6
  • Cooking Time: 210 mins
  • Ready Time: 225 mins
  • Cooking Method: Slow Cook
  • Difficulty: easy

1kg beef cheeks
2 Tbsp olive oil
1 onion, finely sliced
4 garlic cloves, crushed
3 carrots, peeled and sliced
3 sticks celery, strings removed with a vegetable peeler and sliced
1 Tbsp white flour
1 orange, finely grated zest and juice
500ml beef stock
2 bay leaves

1 cup  Kiwi Quinoa
2 cups water or vegetable stock
Juice of 1 lime
2 Tbsp extra virgin olive oil
Sea salt
Black pepper
2 Tbsp flat-leaf parsley

Preheat the oven to 160°C.
Heat a large frying pan over medium-high heat.
Rub the beef cheeks with 1 tablespoon of oil and place in the hot pan in batches so as to not overcrowd the pan.
Brown on both sides, then place in a casserole dish as you go.
Lower the heat under the pan, add the remaining oil and then the onion and cook until the onion begins to soften (about 5 minutes).
Add the garlic, carrots and celery and cook for a further 2-3 minutes.
Stir in the flour and cook until lightly coloured.Stir in the orange zest and juice and pour in the stock. Add the bay leaves.
Bring up to the boil then transfer to the casserole dish with the beef cheeks.
Season with sea salt and freshly ground black pepper.
Cover and place in the oven and cook for 3 hours until the beef cheeks are very tender.
If the sauce needs thickening, remove the beef cheeks from the oven for 30 minutes before the end of the cooking time. Make a paste using 25gm of softened butter and 25gm of flour. Whisk into the sauce so that it thickens. Return beef cheeks to the oven to finish cooking.

Place the quinoa in a fine sieve and run under cold water to rinse.
Transfer the quinoa in a heavy-based saucepan, cover with the water or stock and place over medium heat.
Bring up to the boil, then cover and lower the heat.
Simmer for 20 minutes.
Remove from the heat and leave to stand fon5 minutes.
Using a fork to keep the quinoa light and fluffy, transfer the quinoa to a bowl and drizzle with the lime or lemon juice and oil.
Season with sea salt and freshly ground black pepper and fork through the parsley.

Serve the beef cheeks with the quinoa and a bowl of steamed greens.

Recipe by Kathy Paterson for

NB: If you wish to size up to 1.4kg of beef cheeks to feed a larger crowd, simply add 3/4 cup red wine or water to the beef cheeks before cooking.

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