Braised Beef Cheeks
Train Magazine
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392 Calories
13 g Carbs
51 g Protein
15 g Fat
Total Time
6 servings

Enjoy this recipe from Allinson that'll turn cheap ingredients into an expensive-tasting feast.


  • 3 whole beef cheeks
  • 4 carrots, sliced
  • 2 clove garlic, minced
  • 4 stalk celery, finely diced
  • 4 turnips, peeled and chopped
  • 1 serving (5 fl oz) red wine
  • 1 bay leaf
  • salt and pepper to taste
  • 2 tbsp olive oil
  • 1 onion, finely diced
  • 1 tsp rosemary
  • 1 tbsp, leaves thyme

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  1. Strip the tough membrane from the cheeks.
  2. Chewing cud makes the cheeks tougher than Chuck Norris's bodyguard, so they need to be braised in the oven or in a pan for 5-10 minutes.
  3. Slap half the ingredients into a large pot and splash in enough water to cover the meat.
  4. Pour a glass of wine, drink it, then pour one for the pot.
  5. Cook for two hours, then throw in the rest of the veggies and continue cooking until they're to your liking.
  6. The result? Beef so tender it chews like a mouthful of merlot, with enough extras for freezing.

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