Time to cook

More than 1 hour


3 or 4

Cost per person

More than $20

This dish is NOT for anyone thats time starved. But if you are starving and can wait 3 hours you will be the talk of the town. Drew makes an intricate recipe easy to follow and hard to fail. They will worship you!


Braised Beef Cheeks
  • 3 x 300g beef cheeks cleaned and denuded
  • 2 tablespoons of vegetable oil
  • 2 litres veal stock
  • 750ml red wine – preferably shiraz
  • 2 carrots
  • 1 brown onion
  • 1 head of celery
  • 1 bunch thyme
  • ½ bulb garlic
Braised Ox Tongue
  • 1 ox tongue
  • 1 brown onion
  • ½ clove garlic
  • 1 teaspoon coriander seeds
  • 1 teaspoon fennel seeds
  • 1 head of fennel
  • 2 litres water
  • 1 teaspoon tomato paste
  • 100ml red wine
  • 250ml white wine
  • 1 litre veal stock
Cauliflower Puree
  • 500g cauliflower
  • 125g brown onion
  • 1 tablespoon butter
  • 200ml cream
Verjus Dressing
  • 500g verjus
  • 100g Dijon mustard
  • 25g hot English mustard
  • 25g seeded mustarf
  • 20 ml chardonnay vinegar
  • 400ml olive oil
  • Sorrel
  • Roasted cauliflower

Preperation Directions

Braised Beef Cheeks
  1. Soak the beef cheeks and the roughly chopped vegetables in the red wine for 24 hours before beginning this recipe. After 24 hours, remove the beef cheeks and the vegetables from the wine and reserve for later. Put the wine into a heavy based pot and bring to a boil, skimming as the impurities rise to the top.

  2. In a 4-litre French oven casserole dish, heat the vegetable oil until the oil is smoking hot. Season the beef cheeks with salt and white pepper and then add to the hot oil and caramelise until they are golden brown. Remove the meat from the casserole and set aside. Add the vegetables to the casserole and caramelise. Add the beef cheeks back into the casserole with the thyme and the veal stock and red wine and bring to a simmer. Place in the oven at 150C for 3 hours or until the meat is tender.

  3. Remove the beef cheeks from the casserole and strain the liquor off. Reduce this liquor to a sauce like consistency.

Braised Ox Tongue
  1. Slice 1/2 of the onion and the fennel. Combine with the coriander and fennel seeds, white wine and water. Add the tongue and braise slowly for 2-3 hours or until the skin can be peeled off

  2. Meanwhile, dice the remaining onions and sweat in a little oil with garlic. Add the tomato paste and cook out, add the red wine and reduce by ½ Ad the peeled tongue and cover with the veal stock and bring to the boil. Reduce the heat and slowly braise until tender.

  3. Strain off the liquor and reduce to a glaze, shred the tongue and mix in the reduced liquor. Season and roll into 60g logs and chill until firm.

  4. Once the logs are firm, roll them in brique pastry and set aside.

Cauliflower Puree

Finely slice the cauliflower and onions. Sweat the onions in the buter until tender, add the cauliflower and sweat for 5 mins. Add the cream and bring to the boil. Bake at 150C for 1 hr or until tender. Once tender, strain off the excess liquid and blend on a high speed until smooth.

Verjus Dressing

Combine all ingredients together in a blender and mix on high speed until emulsified. Season and set aside.


Place in a serving dish the beef cheeks and place large dots of the cauliflower puree around them. Deepfry the tongue spring rolls until crispy and golden, season and add to the dish. Cut a large bi section of a head of cauliflower and caramelise in a hot pan until golden, transfer to a roasting tray and cook at 180C until tender. Add this to the dish as well and garnish the dish with the sorrel. Dress the entire dish liberally with the verjus dressing and serve.

Chef's notes

This is a great dish!

About Drew Bolton

Drew is the executive Chef and partner of Vine in Double Bay

Drew’s culinary career that has seen him work in acclaimed restaurants in Sydney, NSW and Worldwide. Drew grew up in a…

More from Drew

Send me the recipe.

If you would like this recipe sent directly to your inbox , just type your email address in the box indicated. If you would like to receive notification of any of our specials and recipes in the future please tick the check box indicating that you are happy for 1888 Certified to contact you. All emails will be kept confidential and will never be sold or used for anything other than letting you know what we are up to. Tim & Charlie

Don't worry, we won't send you any spam (we are a premium butcher, Spam isn't part of our offering!).