How Do You Cook Beef Cheeks?

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Add SEO information. [vc_column][vc_row full_width=”stretch_row” content_placement=”top”][vc_column][vc_column_text el_class=”post-intro-para”]Beef cheeks are a cheap cut of meat, but they are incredibly flavorful. Beef cheeks may have a bad reputation as being tough at the grocery store or butcher, but with some care and patience, you’ll be guaranteed an incredibly tender and juicy cut of beef. You won’t even need a knife to slice through it.

Here’s how to transform this inexpensive meat cut into a delectable meal that you and your dinner guests will enjoy.

Submerge the meat with water and 2 tablespoons vinegar and cook low and slow for eight to ten hours. You should have flavorful, fall-apart tender meat by the end of your cook time. Using tongs, transfer your cooked beef cheek meat to a plate, and shred the meat with two forks.

Slow Cooked Beef Cheeks

This is a wonderful dish that takes a cheap cut of beef and quickly turns it into something you can find on the menus of fine dining establishments.

Except it’s 80% cheaper. On the weekend, I ate lunch at a posh bistro where a serving of beef cheeks cost $35!

Unknown fact: Of all the beef cuts for slow cooking, beef cheeks are the best!

What are beef cheeks?

Cows’ cheek muscles make up beef cheeks, a very tough cut of meat that requires a long, slow cooking time to become tender. It takes on the flavors of the braising liquid well and is stringy when cut, almost like pulled pork.

But not a single piece of beef cheek is dry, unlike beef chuck (used for beef stew and pot roast), brisket, and even beef short ribs, which occasionally have patches of really juicy meat. Every bite is juicy and lusciously delicious, and even writing this post makes my mouth water!

And THAT is what makes them so special!!

What you need for this Beef Cheeks recipe

Here’s what you need to make a dish of fine dining caliber, but it only necessitates a trip to your neighborhood grocery store:

Five years ago, they were less expensive and occasionally unavailable in Australia’s large supermarkets. However, the price has increased recently because of programs like Masterchef and My Kitchen Rules, but on the plus side, they are now common items at well-known retailers like Coles and Woolies!

Other slow-cooking beef cuts, such as beef short ribs, will work just as well if you are unable to find beef cheeks. To ensure that the same cooking times and liquid amounts as in this recipe, cut them into 250g/8oz chunks.

This is a wonderful recipe that easily transforms a cheap cut of beef into a dish fit for a fine dining establishment!

Red Wine for cooking

My recipe for Slow Cooked Beef Cheeks uses a traditional Italian red wine braising liquid. Red wine’s warm, rich, and complex flavors make it the ideal stock base for dishes with slow-cooked beef.

Find end-of-bin specials at your neighborhood liquor store and buy a bottle of a robust red wine, such as Merlot or Cabernet Sauvignon.

How Do You Cook Beef Cheeks?

A pet peeve of mine are recipes that tell you that you must use good quality drinking wine for slow cooking recipes. I do not believe that at all for slow cooked dishes – and the New York Times agrees.

For quick sauces, yes, absolutely. But not for a braising liquid. Even the best food critic in the world probably couldn’t distinguish between a $40 reserve Cab Sav and a $5 end of bin special. (Seriously. Who would use a $40 bottle of wine in a recipe for slow-cooked beef?

You won’t use the whole bottle. If you find the wine unpalatable, measure out cups, pour them into ziplock bags, and freeze them. Handy to have when you need wine for other recipes!.

How to make this Beef Cheeks Recipe

It is a very simple recipe, but slow cooking does take some time:

  • Brown beef cheeks aggressively – this is key for flavour!
  • our soffrito, the flavor foundation for the sauce, is made by sautéing garlic, onion, carrots, and celery;
  • Add braising liquid ingredients;
  • Stove 2: Slowly cook the beef cheeks until they are completely tender. 5 hrs, oven 3. 5 hours, 8 hours on the slow cooker, and 1 hour in the Instant Pot;
  • Puree sauce to thicken into a gravy-like consistency;
  • Serve beef cheeks with sauce over buttery mashed potatoes (try Paris mash!) or mashed cauliflower for a low-carb option.

Despite the lengthy recipe instructions, this is a straightforward recipe. It’s just lengthy because I’ve included instructions for three different types of cooking.

This recipe for slow-cooked beef cheeks is classy enough for a dinner party and, if done in a slow cooker, simple enough for a midweek meal.

The other great thing about these Slow Cooked Beef Cheeks is that the leftovers freeze 100% perfectly, OR can be transformed into two other incredible dishes that I%E2%80%99ve shared:

  • Pasta with Beef Cheek Ragu – the delicious braising liquid was made for pasta!
  • Beef, Mushroom and Vegetable Pie

Cook once, eat thrice!! – Nagi x

Try these on the side

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How Do You Cook Beef Cheeks?

Slow Cooked Beef Cheeks

  • 3 tbsp olive oil , separated
  • ▢ 1. 4 large or 6 small beef cheeks, or 5 kg/3 lb,
  • 1 white, brown, or yellow onion, roughly diced (about 1 cup)
  • 1 celery stalk , roughly diced (about 1 cup)
  • 1 carrot , roughly diced (about 3/4 cup)
  • 4 garlic cloves , minced
  • 6 fresh thyme stems or 1 1/2 teaspoons of dried thyme leaves
  • 4 dried bay leaves (or 3 fresh bay leaves)
  • 1 cup (250 ml) beef stock (broth)
  • ▢ 2 cups (500 ml) red wine (full bodied eg. cabernet sauvignon or merlot).
  • 2 – 3 tsp salt , separated
  • Black pepper
  • Prepare the beef cheeks: cut off any large, fatty membrane. After patting the beef dry, season it all over with 1 teaspoon each of salt and black pepper.
  • In a large, heavy-based pot, heat 2 tablespoons of olive oil over high heat. Half the beef cheeks should be seared on both sides until nicely browned. Remove beef cheeks onto a plate, repeat with remaining cheeks.
  • Heat the remaining 1 tbsp of olive oil on medium high heat after lowering the heat to low. Add garlic and onion. Sauté for 3 minutes until onion is becoming translucent.
  • Add the carrots and celery, and sauté for an additional three minutes.
  • Follow directions for your chosen cooking method below.
  • Place the beef cheeks on top of the onion mixture after adding it to the slow cooker.
  • Pour the wine into the pot and return to heat. To slightly cook the wine out, increase the heat to high, bring to a simmer, and then simmer for one minute. Remove the browned bits from the pan’s bottom and stir them into the wine.
  • Start by adding a pinch of salt and pepper to the slow cooker before adding the wine and the remaining ingredients.
  • For 250g/8oz beef cheeks, cook in the slow cooker on low for 8 hours or high for 6 hours. For 350g/12oz beef cheeks, cook on low for 10 to 12 hours or high for 8 hours.
  • Open the slow cooker and remove the beef cheeks. Discard the thyme stems and bay leaves.
  • The braising liquid should be smoothed out with a handheld stick blender until it turns from a dark brown to a lighter brown color.
  • Pour liquid into a saucepan, and cook over medium-high heat for 10 minutes or until the sauce has darkened and reduced by about a quarter to a third to the consistency of gravy.
  • Test the food’s flavor, then season it (with salt and pepper) to your preference.
  • Return the beef cheeks to the sauce, turn off the heat, cover, and keep warm until ready to serve.
  • Cook small cheeks (about 250g/8oz each) in your pressure cooker for 1 hour on high, following the slow cooker’s instructions.

Stovetop and Oven Directions

  • Stir to scrape the browned bits from the pot’s bottom as you pour the wine into the pot or casserole dish containing the onion mixture. Bring wine to simmer for 1 minute.
  • Place the lid on after adding the remaining ingredients, beginning with a small pinch of salt and pepper (and adding more as desired).
  • Stove: Turn the cheeks at least once while cooking, and simmer on medium-low for 2 to 2 1/2 hours, or until they are very tender.
  • Oven: 160C/320F for 3 to 3 1/2 hours .
  • Remove the beef cheeks from sauce. Discard the thyme stems and bay leaves.
  • The braising liquid should be smoothed out with a handheld stick blender until it turns from a dark brown to a lighter brown color.
  • Over medium heat, bring the sauce to a simmer. Simmer for 3 to 5 minutes, or until the sauce has reduced by about 1/4 to 1/3 and reached a gravy consistency.
  • Test the food’s flavor, then season it (with salt and pepper) to your preference.
  • Return the beef cheeks to the sauce, turn off the heat, cover, and keep warm until ready to serve.
  • Serve beef cheeks with a generous amount of sauce and either Paris mash (the creamiest mashed potato ever!) or creamy mashed cauliflower. Garnish with finely chopped parsley if desired.

Originally published August 2014. Updated August 2019 with new images, images from the creative process, new writing, and new video. No change to recipe. Readers adore it just as it is, so I wouldn’t dare change it!

By the time the beef cheeks were in the pot, his bib was drenched.

How to cook Beef Cheeks Low and Slow


Are beef cheeks hard to cook?

Braised Beef Cheeks The animal’s cheeks are among its hardest-working muscles; consider cows chewing on grass all day. This indicates that the meat is quite tough unless it is gently cooked for a prolonged period of time.

Is beef cheek a good cut of meat?

Chefs in upscale restaurants highly regard beef cheeks for their robust flavor and distinctive texture. Like most lesser-known cuts, this particular cut is truly divine and provides an amazing eating experience, but because it is difficult to find in grocery stores and butcher shops, little is known about this real treasure.

How long does it take to cook cheek?

Cook the beef cheeks for 3–4 hours on a low heat, or for 3–4 hours in an oven preheated to 160°C. Alternatively, you can put the beef cheeks in a slow cooker and cook them for about 6 hours on low or 4 hours on high.

Is beef cheek an expensive cut?

Beef cheeks aren’t an expensive cut of meat when compared to popular steak cuts like porterhouse. Prices for beef cheeks are about $14 per lb due to their rising demand. However, you should anticipate paying about $40 for an entree of braised beef cheek if you happen to find an Italian bistro.

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