Braised Beef Cheeks in Pedro Ximenez
5 (1)

Braised Beef Cheeks in Pedro Ximenez<div class="yasr-vv-stars-title-container"><div class='yasr-stars-title yasr-rater-stars'
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This is definitely one of my all time favorite dishes to eat. The famous Braised Beef Cheeks in Pedro Ximenez Sauce with Cauliflower Puree, from the brilliant Movida Restaurant in Melbourne, Australia. If you are ever in Melbourne, please go to this restaurant. We’ve been lucky to have dined all around the world at some famous places. Hands down, Movida is one of the best!

When we lived in Melbourne this was the special occasion restaurant we would go to. Everything on this Spanish restaurants menu is great. However, the all-time best dish in my opinion – Braised Beef Cheeks in Pedro Ximenez Sauce

I remember eating this dish years ago and never having tasted anything like it. This is all due to the use of Pedro Ximenez, a famous fortified Sherry that is velvety rich with a heavy raisin flavor. It’s a fortified wine so you would typically have this as an digestif after your meal. This dish uses it as the main braising liquid, which makes this dish so unbelievably rich and decadent

Why we Love This Dish so Much

We love this dish for a couple of reasons. First, it introduced us to just how amazing Sherry is. So much so, that we’ve visited Jerez, the home of Sherry in the South of Spain twice now. Jerez is a beautiful little city in the South of Spain famous for, well, their Sherry. Jerez is Spanish for Sherry, and it’s the only place in the world where ‘technically’ Sherry can be produced

Last time we visited you could get a glass of any Sherry you want from PX, to Oloroso or Fino for just 50 cents! Hopefully the prices haven’t gone up too much in recent years!

The second reason we love this dish so much. It was the first ‘restaurant’ dish we tried cooking at home and nailed it. To the point that nailing this dish made us realize that elevating home cooking isn’t just for the experts. Anyone can do it! So we hope you love this recipe as much as we do

Braised Beef Cheeks close up tender
The Braised Beef Cheeks will just fall apart they are so tender!

Recipe Details


4 people

Prep time

15 minutes

Cooking time

4 hours

Total time

4 hours, 15 minutes

Braised Beef Cheeks in Pedro Ximenez Recipe


  • 3 lbs. Beef Cheeks
  • 2 cups (16 fl. oz) Pedro Ximenez Shery Wine
  • 2 Carrots, peeled and roughly chopped
  • 1 Brown Onion, peeled and roughly chopped
  • 1 Garlic Bulb, peeled and roughly chopped
  • 2 cups (16 fl. oz) Beef Stock (see recipe)
  • 4 sprigs of Thyme
  • 1 head of Cauliflower, chopped
  • 4 tbsp. Unsalted Butter
  • 200 ml / 6 fl. oz Heavy Cream
  • 2 tbsp. Olive Oil
  • Salt


  1. Begin by preparing the Beef Cheeks by trimming any excess fat and silver skin. Keep the Cheeks in large pieces, no need to cut them. For 3 lbs. 5-6 pieces is good. Season the Beef Cheeks well with Salt
  2. Heat half the Olive Oil in a large pot or dutch oven over high heat then add the Beef Cheeks. Seer on each side for 2 minutes until browned then remove from heat and set aside
  3. Add the remaining Olive Oil then add the Carrots and Brown Onion. Cook for 10 minutes, then add the Garlic. Cook for a further 2 minutes
  4. Add the Pedro Ximenez, Beef Stock. And Thyme to the pan and bring to a simmer. Reduce the heat to low then add the Beef Cheeks. Plate a lid on the pot and braise for 3-4 hours until the beef is tender and can easily be pulled apart
  5. If the sauce is still quite thin once the Beef is done, simply remove the Beef, turn up the heat and reduce the liquid with the lid off. We want the consistency to easily stick to the back of a spoon. Once the Sauce is done, strain through a fine sieve

Braised Beef Cheeks top down
Delicious Braised Beef Cheeks with an amazing Sherry Sauce and Cauliflower Puree

Instructions Continued

  1. Prepare the Cauliflower Puree by combining the Cauliflower, Butter, Heavy Cream and 1 tsp. Salt in a medium saucepan. Cover and cook over a low temperature for 35 minutes until tender
  2. Blitz the Cauliflower mixture in a food processor until smooth then check for seasoning
  3. Serve by placing the Cauliflower Puree on a plate. Place the Beef Cheeks on top then pour over the beautiful rich sauce and enjoy!

This is a delicious dish which is quite rich and decadent. We would recommend eating it alongside a fresh salad such as the beautiful ones we have here. The recipe will likely yield some leftover Cauliflower Puree. If so, hold onto it and you can use it the next day as the base for our amazing Cauliflower Cheddar Soup recipe which you’ll love. Happy Cooking!

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