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Recipe Category: Main Courses

Slow Cooked Beef Cheeks with Celeriac Puree and Hazelnuts

Slow cooked beef cheeks become meltingly rich and are delicious over this creamy celeriac puree with the crunch of toasted hazelnuts.

Serves: 6
Preparation Time: 30 minutes
Cooking time: 3 hours slow cooking
  • 1 leek
  • 6 small beef cheeks, trimmed of sinew (1.2 kg)
  • sea salt and freshly ground black pepper, to taste
  • ½ cup pure olive oil
  • 2 stalks celery and leaves, diced
  • 1 large carrot, peeled and diced
  • 2 cloves garlic, crushed
  • 2 1/2 cups red wine
  • 12 pitted prunes
  • 1 bay leaf
  • ½ bunch fresh thyme leaves
  • 50g butter
  • 1/2 cup toasted hazelnuts
  • 2 cups milk
  • 2 cloves garlic, peeled
  • 1 green apple, peeled, cored and chopped
  • 1 teaspoon salt
  • 2 celeriac (1 kg)
  • 50g butter

Cut a 10cm length of the white part of the leek. Cut in half, peel into leaves and finely slice into strips. Reserve the strips for frying as a garnish*, and slice the rest of the leek. Season beef cheeks with salt and pepper. Heat ¼ cup oil in a large heavy based casserole dish and brown on both sides. Remove. Add remaining oil and sauté sliced leek, celery, carrot and garlic for 5 minutes. Deglaze pan with shiraz. Return beef cheeks to pan with prunes, bay leaf and thyme and bring to the boil. Cover and slow cook in the oven at 150°C for 3 hours until very tender. Simmer uncovered on stovetop for 10-15 minutes until sauce has reduced and thickened. Stir in butter. Serve cheeks with sauce over Celeriac Puree, sprinkled with hazelnuts and Crispy Fried Leek for garnish.


Combine milk, garlic, apple and salt in a large saucepan. To prepare the celeriac, use a sharp cook's knife to cut off top and base, and cut down the sides to remove the rough skin, then cut into chunks. Add to milk and bring to the boil. Reduce heat and simmer covered for 15-20 minutes until very tender. At this stage the milk will appear curdy but this will smooth out when pureed. Puree using a hand held blender or food processor and mix in butter, pureeing until smooth. Season to taste and serve as a side.



Heat extra light olive oil or canola oil and quickly fry strips of leek until golden. Drain on absorbent paper and use as a garnish. The leeks can be fried up to 1 hour in advance.

Recipe Type: Casserole, Slow Cooked

Author: Naomi Crisante
Date Created: 30/04/2019