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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

Phil Clark

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

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4 Quality Mark beef cheeks

approx. 1.7kg

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50g sugar

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2 tsp salt

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2 carrots

roughly diced

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2 onions

roughly sliced

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½ leek

roughly sliced

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3 celery stalks

roughly diced

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2 bay leaves

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3 cups red wine

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3 cups beef stock

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Sauce

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¼ cup Worcestershire sauce

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¼ cup tomato sauce

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1 Tbsp Kaitaia Fire

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optional

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400g can baked beans

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To serve

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8-10 slices sourdough

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2 per person eggs

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for poaching

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mesclun

to serve

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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.

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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