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Slow-braised Beef Cheeks by Anthony Hoy Fong

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Contributed by Grammar Old Boy David Jenkin ’50. 

Cooked on ‘Good Morning’ by Anthony Hoy Fong




To order a copy of ‘A Taste of Grammar’: 

I have developed this family favourite over the last five years, during my retirement.



2 beef cheeks

375ml red wine

1 onion, roughly chopped

2 cloves garlic

1 tsp rosemary

1 tsp thyme

1 bay leaf


Sea salt and pepper

Olive oil

1 Tbsp tomato paste

1 tsp mustard

250ml beef stock

2 carrots

4 rashers bacon, chopped

6 button mushrooms, sliced

Worcestershire sauce

Balsamic vinegar

Chopped parsley



Preheat oven to 180°C.


Trim beef cheeks of excess fat and sinew and cut into quarters.


Marinate the cheeks in the wine with onion, garlic, rosemary, thyme and bay leaf for a few hours or overnight.


Remove the cheeks, pat dry and lightly dust in flour. Season all over with salt and pepper. Set a large pan over high heat and working in batches, brown cheeks all over in olive oil. Transfer to a casserole dish.


Add the wine and herb mixture together with tomato paste, mustard and stock.


Cover with baking paper and cook for 2 1/2 hours in the centre of the oven. Then add the carrots and cook for a further 1/2 hour.


While finishing cooking the cheeks, saute the bacon for 5 minutes and then add the mushrooms and cook until both are ready.


When cheeks are ready, add a dash of Worcestershire sauce and balsamic vinegar.


Serve the cheeks on potato mash, pour some of the sauce over and top with the bacon, mushrooms and parsley. Accompany with sliced beans or peas.


Prep time: 30 minutes plus marinating time. Cooking time: 3 hours.

Serves 2.


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