Slow-cooking beef cheeks is the best method. This transforms the tough meat into a rich, tender, melt-in-your-mouth delicacy.
It’s a dish that you can make in a slow cooker. As is typical with slow-cooked beef, the leftovers taste great.
The beef cheeks, like goulash and lamb shoulder chops, are tough cuts of meat. It’s not a cut that you want to sear quickly. Slow-cooked, these are amazing.
The meat is so tender and rich that you can eat it straight from the spoon. My entire family enjoys this dish. It’s better than Pot Roast!
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.
To season, use Black pepper, Kosher Salt, Onion Powder, Garlic Powder, Smoked Paprika, and Ground Cumin.
Variations
To vary the recipe, experiment with different spices. Some of the 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 in the original recipe.
Instructions
When cooking beef cheeks, the challenge is that they have a wonderful flavor but are relatively lean and hard. Only by cooking them slowly and using moist heat can you make them delicious and edible.
For example, you can’t roast or pan-fry them. Slow cooking transforms their tough meat into an incredibly rich and flavorful dish that melts in your mouth.
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 with the spices and salt. Spread the cheeks into your slow cooker. Sprinkle each layer of spices.
Cover with a cover and cook at LOW for eight hours.
Thicken the cooking liquids. Stir a cornstarch mixture into the juices. Cover and cook on HIGH for another 30 minutes until the liquids have thickened.
Spread the pan juices on the cheeks, and sprinkle with parsley.
Serve. In the picture below, you can see how tender the meat really is!
Expert Tips
- I do not add liquid to the pan of my slow cooker before cooking. As the meat cooks, it releases a lot of juice. If you add juice before cooking, the meat may boil instead of braising. There’s nothing wrong with adding a small amount of beef broth to your slow cooker pan. I added 1/2 cup of beef broth and got excellent results.
- The size of the beef cheeks varies. The raw weight can range from 8 ounces to 16 ounces. Raw, they are usually around 12 ounces, and cooked, 6 ounces. Serving size is one cheek or six ounces of cooked meat.
- Cornstarch is a good thickener for cooking liquids. Double the cornstarch and add water if you want to thicken them.
Suggestions for Serving
- This saucy dish is best served on a bed of mashed cauliflower. This is the ultimate comfort food. Cauliflower Rice is another excellent choice. Both are excellent at absorbing liquids.
- Add a vegetable like honey-glazed carrots or caramelized shallots. Roasted broccoli.
- I sometimes serve beef cheeks along with a simple, light salad like arugula or cucumber salad.
Storing Leftovers
- In an airtight container in the refrigerator, leftovers can be stored for up to 3-4 days. They are reheated in the microwave, covered, and at 50% power.
- Sometimes, I shred leftover meat to use on a salad for lunch the next day. Or, I can add it to a wrap.
Ingredients
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- # 2 teaspoons Diamond Crystal Kosher Salt Use one teaspoon of salt or any other 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 pounds of beef cheeks (six to eight cheeks).
- ▢ Mix one tablespoon cold water with one tablespoon cornstarch
Instructions
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- Mix the onion powder, garlic, smoked cumin, and paprika powder in a small bowl.
- In the slow cooker, layer the cheeks and sprinkle each layer with a portion of the spice mix. No liquids are needed. As the meat cooks, it will release liquid.
- Cover and cook at LOW for eight hours until the cheeks are very tender. The smell is amazing! ).
- 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.