Slow-Roasted Beef Cheeks with Red Wine and Native Pepperberry

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Melt-in-your-mouth beef cheeks slow-roasted in a rich red wine sauce infused with Australian native pepperberry for a subtle spicy kick. This australian-inspired beef ready in about 220 minutes pairs (about 6 pieces) beef cheeks, olive oil, medium, diced carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 195 min Serves 6 Australian cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 300°F. Heat 3 tbsp olive oil in a large ovenproof pot over medium-high heat. Season 3 lbs beef cheeks with 1 tbsp salt and 1 tsp black pepper, then sear for 4 minutes per side until deeply browned. Remove and set aside.
  2. Step 2: Add 2 diced carrots, 2 diced celery stalks, and 1 large diced onion to the pot. Cook for 6-7 minutes, stirring occasionally until softened and fragrant.
  3. Step 3: Stir in 4 minced garlic cloves and 1 tsp crushed native pepperberry, cooking for 1 minute until aromatic.
  4. Step 4: Pour in 2 cups dry red wine and bring to a simmer, scraping up the browned bits from the bottom. Reduce wine by half, about 8 minutes.
  5. Step 5: Return beef cheeks to the pot, add 2 cups beef stock and 3 thyme sprigs. Cover with a tight-fitting lid and transfer to the oven.
  6. Step 6: Roast for 3 hours, until beef cheeks are tender and can be pulled apart easily with a fork. Remove thyme sprigs before serving.

Equipment for this recipe

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Frequently asked questions

How long does Slow-Roasted Beef Cheeks with Red Wine and Native Pepperberry take to make?

Total time is about 220 minutes (25 min prep + 195 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow-Roasted Beef Cheeks with Red Wine and Native Pepperberry?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (about 6 pieces) beef cheeks from drying out.

Can I substitute ingredients in Slow-Roasted Beef Cheeks with Red Wine and Native Pepperberry?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Roasted Beef Cheeks with Red Wine and Native Pepperberry for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow-Roasted Beef Cheeks with Red Wine and Native Pepperberry?

Australian beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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