Recipe: Slow Cooked Beef Cheeks on Toast with Poached Eggs

Prep 20 minutes. Cooking time 5 hours. Serves 8-10

Looking for inspiration for Father’s Day 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!

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


Ingredients – Sauce

¼ cup Worcestershire sauce

¼ cup tomato sauce

1 tbsp Kaitaia Fire (optional)

400g can baked beans (or kidney beans)


To Serve

8-10 slices sourdough

1-2 per person eggs for poaching

Method –Beef


Method – Sauce


To Serve

  1. Toast the sourdough under the grill and top with some of the beef cheek mixture.
  2. Top each serving with two poached eggs, a handful of mesclun and sprouts.


Serve immediately.


This recipe by Phil Clark was first published on and is republished with permission