Slow cooked British boneless beef cheeks with salt, pepper and Chianti red wine PDO with sachets of roast shallot and green peppercorn jus, white pickled onions and crispy onions
Lightly seasoned & slow cooked in Chianti for 10 hours, served with a French onion style jus, pickled onions & crispy onions
Modern chef‑crafted dishes
Chilli Heat 1
Try With
Creamy Mashed Potatoes, Roasted Carrots & Cavolo Nero
Pair With
Taste the Difference Rioja Reserva Red Wine
We believe great taste begins with a story - of provenance, passion and craft. Our thoughtfully curated selection of products celebrate the roots of exquisite flavour, taking you on a journey of discovery.
Our Slow Cook Discovery range brings together global flavour inspiration, thoughtful technique and a commitment to exceptional prime cuts of meat. Every small batch is, seasoned with care, allowing each cut to develop its own character before a long, gentle cook.
Our process unlocks deep, layered flavour and effortless tenderness, creating dishes that feel both comforting and modern. Each centrepiece is finished with bold sauces and vibrant garnishes to deliver meals that are rich, aromatic and full of personality.
The result is a collection of refined, chef‑crafted slow cooked dishes that celebrate flavour, quality and global imagination, bringing restaurant quality home with exceptional ease.
Serves 2. Per 1/2 pack (oven cooked) Typical Values
% of your Reference Intake
Typical values per 100g: Energy: 664kJ / 158kcal
| Typical values (cooked as per instructions) | per 100g | per 1/2 pack | % based on RI for Average Adult |
|---|---|---|---|
| Energy | 664kJ | 1457kJ | 17% |
| 158kcal | 347kcal | 17% | |
| Fat | 6.6g | 14.5g | 21% |
| Saturates | 2.3g | 5.0g | 25% |
| Carbohydrate | 4.1g | 9.1g | 4% |
| Sugars | 2.4g | 5.3g | 6% |
| Fibre | 1.0g | 2.1g | - |
| Protein | 20.1g | 44.1g | 88% |
| Salt | 0.99g | 2.17g | 36% |
RI= Reference intake of an average adult (8400 kJ / 2000 kcal)
This pack contains 2 servings
INGREDIENTS: British Beef (59%), Roast Shallot and Green Peppercorn Jus (24%) (Onion Concentrate, Beef Stock (Water, Beef Bone, Onion, Tomato Paste, Carrot, Leek, Garlic Clove, Parsley, Bay Leaf Powder, Rosemary, Thyme), Roasted Shallot, Cornflour (Sulphites), Brandy, Water, Beef Dripping, Salt, Green Peppercorn, Worcester Sauce (Water, Sugar (Sulphites), Spirit Vinegar, Molasses, Onion Purée, Salt, Tamarind Paste, Cloves, Garlic Purée, Ginger Purée), Chianti Red Wine PDO (8%) (Sulphites), White Pickled Onions (7%) (Onion, White Wine Vinegar, Sugar (Sulphites), Lemon Juice, Sea Salt, Thyme, Ground Black Pepper), Crispy Onions (1.5%) (Onion (Sulphites), Cornflour, Sunflower Oil), Sea Salt, Cracked Black Pepper, Red Pepper Powder, Green Peppercorn, Pimento.
Allergy advice
For allergens, see ingredients in bold.
FROM TRUSTED BRITISH FARMERS
OUR FARMERS ARE DEDICATED TO REARING AND PRODUCING THE BEST QUALITY BEEF
From Our Kitchen to Yours
Heat & finish
Warm slowly until the cheeks are tender enough to fall apart. Reduce the jus for a minute if you want it extra glossy.
Plate like a pro
Spoon creamy mash into the centre of the plate and nestle the cheeks on top. Let the jus run naturally — don’t overwork it.
Make it a meal
Serve with buttery mash, roasted carrots or cavolo nero to balance the rich beef with sweet and earthy flavours.
Chef’s extra touch
Add a cheesy French‑onion‑style crouton: toast a slice of baguette, pile on grated Gruyère or Comté, melt under the grill, then place it on the side of the plate to soak up the jus.
Cooking instructions: Oven
Oven cook from chilled. If freezing at home, defrost thoroughly before cooking. Before cooking: Preheat oven 190°C /Fan 170°C /Gas 6. Remove all packaging and set sachets to one side. Place the contents of the pouch into the foil tray provided and cover with foil. Place on the middle shelf of the oven. During cooking: Cook for 40 minutes. After 20 minutes, remove the foil and drain the meat juices into a bowl. Return the beef cheeks to the oven for remaining cook time. Empty contents of roast shallot and green peppercorn jus and white pickled onions into a saucepan along with 2 tbsp of the cooking juices and simmer on a moderate heat for 8 minutes, stirring occasionally. After cooking: Place the beef cheeks onto a warmed plate and gently pull apart. Pour the roast shallot & green peppercorn jus and white pickled onions around the beef cheeks and finish with crispy onions on top to serve. Check food is piping hot. All cooking appliances vary. This is a guide only.
Warnings:
Caution: Hot steam! When removing foil, open carefully away from your face.
Packed in United Kingdom, using beef from the United Kingdom
615g
For use by date: see front of pack. Keep refrigerated. Once opened, use on the same day and do not exceed the use by date.
For best quality, freeze as soon as possible after purchase and always within the use by date. Once frozen use within 3 months. Once defrosted use the same day.
Box: Recycle
Pouch: Do Not Recycle
Sachet: Do Not Recycle
Tray: Recycle
We are happy to replace this item if it is not satisfactory
Sainsbury's Supermarkets Ltd.
33 Charterhouse Street, London, EC1M 6HA
Customer services 0800 636262
Not for EU
Item code: 8268475
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