Contact us


Pedro Ximinez braised beef cheeks with chick peas

Share This Recipe



Prep Time


Cook Time



4 x 175g Beef cheeks, trimmed
1 tbsp Olive oil
1 Onion, chopped
1 Carrot, chopped
2 Bay leaves
3/4 cup Pedro Ximinez sherry
2 cups Beef stock
400g tin Chick peas, rinsed and drained
To serve, flat-leaf parsley salad


1 Preheat the oven to 170ºC. Place a large casserole over a moderately high heat. Brown the beef cheeks in the oil for 3 minutes on each side or until well coloured all over. Transfer the cheeks to a plate.
2 Add the onion and carrot to the casserole and cook for a minute or until lightly coloured. Place the cheeks back in the casserole with the bay leaves, sherry and stock and bring to the boil.
3 Cover and cook in the oven for 2 -2 ½ hours or until very tender. Remove, add the chick peas and place over a moderately high heat. Cook for 5 minutes or until the sauce thickens slightly. Season with salt and pepper and serve with a flat leaf parsley salad.