Slow cooked beef cheeks on toast with poached eggs
Classic brunch recipe given a cheffy twist
8 - 10
Serves
20 mins
Prep Time
5 hrs
Cook Time
Recipe author
Phil Clark
Looking to freshen up your next brunch? Phil Clark has put an upmarket twist on the classic mince on toast by swapping out mince for slow-cooked beef cheeks. This is one of Kingsland Social's most popular brunch dishes and is a must-try!
Served on sourdough with poached eggs and a handful of sprouts and mesclun salad, they're an easy and delicious addition to any breakfast occasion that will have everyone coming back for seconds!
Use the same beef cheek preparation steps to cook our beef cheek nachos and beef cheek burger recipes.
Looking to freshen up your next brunch? Phil Clark has put an upmarket twist on the classic mince on toast by swapping out mince for slow-cooked beef cheeks. This is one of Kingsland Social's most popular brunch dishes and is a must-try! Served on sourdough with poached eggs and a handful of sprouts and mesclun salad, they're an easy and delicious addition to any breakfast occasion that will have everyone coming back for seconds!
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Ingredients
Beef cheek mixture
4 Quality Mark beef cheeks
approx. 1.7kg
50g sugar
2 tsp salt
2 carrots
roughly diced
2 onions
roughly sliced
½ leek
roughly sliced
3 celery stalks
roughly diced
2 bay leaves
3 cups red wine
3 cups beef stock
i
Sauce
¼ cup Worcestershire sauce
¼ cup tomato sauce
1 Tbsp Kaitaia Fire
i
optional
400g can baked beans
i
To serve
8-10 slices sourdough
2 per person eggs
i
for poaching
mesclun
to serve
mung bean sprouts
to serve
Method
Beef cheeks
Sauce
To serve
1
Place the whole beef cheeks into a casserole dish with all the other ingredients and cover with the red wine and beef stock water. Make sure there is enough liquid to cover the meat.
2
Cover the oven dish with a lid or tin foil. Place in the oven for four to five hours at 140°C, until they're soft enough to pull apart with a spoon.
Start Timer
3
When cooked, remove from oven and take the beef cheeks out of the cooking liquid.
4
While the beef cheeks are still warm pull apart and set aside to cool.
5
Strain the cooking liquid and set aside to use to reheat the meat mixture when you are ready to serve.
Nutrition Information per Serving (483g)
This analysis is based on 10 serves and doesn't include the bread, eggs, mesclun or sprouts to serve. To lower sodium content, use a reduced salt stock and tomato sauce.
Energy
2021kJ (483 kcal)
Protein
37.1g
Total Fat
22.2g
Saturated Fat
7.6g
Carbs
17.7g
Dietary Fibre
4.4g
Sodium
1057mg
Iron
3.8mg
Zinc
6.7mg
Vitamin B12
2.0µg
