Forbeef cheeks, slow cooking is the best method. This transforms the tough meat into an incredibly tender, rich, and melt-in-your-mouth delicacy.
It’s a dish that is so easy to make; your slow cooker will do all the work. As often as slow-cooked meats are cooked, the leftovers taste delicious.
I have made this recipe in the slow cooker this winter. This recipe is easy, delicious, and rich.
It’s better than a Pot Roast. This is saying a lot because I love pot roast. This meat is even more flavorful and tender.
The beef cheeks, like goulash or lamb shoulder chops, are tough cuts of meat. It’s not a cut that you want to sear quickly. When adequately cooked (slow-cooked), they’re incredible.
It becomes so tender that you can eat it straight from the spoon. My entire family enjoys this super-satisfying dish.
Ingredients
This recipe has a short list of ingredients. In the recipe card, you’ll find exact measurements. What you will need is listed below:
- Beef cheeks I order them online from US Wellness Meats.
- Kosher Salt and Black Pepper If you use acceptable salt, you must reduce it by half, or your dish may be too salty.
- Spices I use onion powder and garlic powder. Smoked paprika is also a favorite.
Variations
To vary the recipe, experiment with different spices. Some spices I used and liked were a teaspoon of chili powder, cayenne pepper, and dried thyme.
These spices can be used as well as the ones already in your original recipe.
Instructions
All beef cheeks are tough and lean. The cow’s constant chewing develops tough muscle tissue.
You can make them palatable and tasty by using moist heat and simmering them at a low temperature.
For example, you must do more than roast or pan-fry the meat. Slow cooking transforms their brutal hearts into a rich, flavorful, and melt-in-your-mouth dish.
Below is a recipe card that includes detailed instructions on how to make this recipe. Here are the basic instructions:
- In a small bowl, combine the spices and salt.
- Spread the spices on each layer of meat in the slow cooker. (Photo 1).
- Cover with and cook at LOW for 8 Hours. (Photos 2-3).
- Thicken the cooking liquids. Mix the cornstarch slurry with the drinks. Cover and continue to cook on HIGH for another 30 minutes. (Photo 4).
- Serve tender meat with a tasty pan sauce. Perfection! (Photos 5-6).
Ingredients
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- ▢ Two teaspoons of Diamond Crystal Kosher Salt. Use one teaspoon of acceptable salt.
- ▢ Black pepper, 1/2 teaspoon
- ▢ One teaspoon of onion powder
- ▢ One teaspoon of garlic powder
- ▢ Smoked paprika, one teaspoon
- ▢ Cumin ground to 1/2 teaspoon
- ▢ Four lb. Beef cheeks (4-6 cheeks)
- ▢ Mix one tablespoon of cold water with one tablespoon of cornstarch.
Instructions
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- Mix the kosher sea salt, black powder, onion powder, and garlic powder in a small bowl. Add the cumin, smoked paprika.
- As shown in the video, layer the cheeks into the slow cooker pan. Sprinkle each layer with a portion of the spice mix. No liquids are needed. As the meat cooks, it releases liquid.
- Cover and cook at LOW for eight hours until the meat is tender.
- Mix cornstarch with water to make a slurry. Mix the slurry gently into the liquids in the bottom of the slow-cooker pan. Cover again and continue to cook on HIGH for another 30 minutes.
- Divide the meat among plates and spoon the pan juices over the top.