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Beef Cheeks with Syrah Jus

Wed 15 Aug 2018

  • Prep

    3 ½ to 4 hours
  • Difficulty


These 3 hours slow cooked beef cheeks are braised in a beautiful red wine sauce.

They are so meltingly tender; you can eat it with a spoon.

The braising liquid is packed full of incredible flavours and goes well with a creamy potato mash and steamed greens.


  • Innocent Bystander Syrah (+ 1 for your pleasure)
  • 3tbs Olive oil
  • 5 Beef cheeks, from your local butcher
  • 2lt Beef Stock, your local butcher will have a great one
  • 2 brown onions, roughly chopped
  • 1 half leek, roughly chopped and only use the white
  • 1 whole garlic
  • 1 bay leaf


  1. Preheat the oven to 165°C.
  2. Place the wine in a pan and simmer over medium heat for 10 – 20 minutes or until reduced by half. Set aside.
  3. Heat oil in a large casserole over medium-high heat. Dust beef in flour, shaking off excess. Brown beef, in batches, for 2 minutes each side, adding more oil if necessary. Remove and set aside.
  4. Add all the vegetables apart from the garlic into the pan, reduce heat to medium and cook, stirring, for 5 minutes until coloration starts. Stir in garlic, then return beef to the pan. Add reduced wine, beef stock, fresh herbs bay leaves, then season.
  5. The meat should be completely covered with liquid (top up with water if necessary).
  6. Cover and cook in the oven for 2 ½ – 3 hours or until the beef is meltingly tender.

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