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Beef cheeks, parsnip purée & watercress

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  • 1800g (4-8) beef cheeks
  • 4 tbsp extra virgin olive oil
  • 2 tbsp fennel seeds
  • 200g celery, chopped
  • 200g carrots, peeled & chopped
  • 1 large brown onion, chopped
  • ½ cup red wine
  • 4 cups beef stock
  • 2 tbsp warm honey
  • 8 juniper berries
  • 1 bay leaf
  • Freshly ground black pepper For the Parsnips
  • 200g cooked parsnips, puréed
  • 180g cooked Pontiac potatoes, puréed
  • 100g unsalted butter
  • ½ cup cream, lightly whipped
  • 1 tsp salt


  1. Preheat oven to 180°C or 160°C fan forced
  2. Trim fat from beef cheeks – seal in half the oil and keep warm – de-glaze the pan with a little beef stock and keep to one side.
  3. Heat the remaining oil in a large casserole dish and add the celery, carrots and onion and lightly brown. Sit the cheeks on top of the vegetables – add the de-glazing juices, red wine, stock, honey, juniper berries and bay leaf. Cover and cook for 1½ hours, then cool for at least ½ hour.
  4. Put the parsnip and potato into a saucepan and whip in the butter over medium heat; remove from heat and fold in the cream and salt. Mix with a blender until smooth.
  5. To serve, lift the cheeks from the liquid. Spoon the purée into the centre of a plate, top with the beef cheeks and freshly ground pepper. Ladle cooking juices around the purée base and serve with a bowl of watercress leaves.
Preparation time
Cooking time


Two Blues Sauvignon Blanc 2014
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