Beef cheeks offer an inexpensive yet delicious cut of meat that delivers incredible tenderness and rich flavor when cooked properly. This tougher cut packed with collagen requires low and slow braising to transform it into a succulent, melt-in-your-mouth meal.
With the right techniques for selecting, preparing and cooking beef cheeks you can easily enjoy restaurant-quality dishes at home. This complete guide will walk you through everything you need to know to cook beef cheeks to perfection.
Beef cheeks come from the super flavorful facial muscles of a cow They contain a high amount of connective tissue from constant use which must be broken down through moist heat methods to achieve tenderness.
Also called ox cheeks beef cheeks were previously only found at high-end restaurants. Now they are becoming more widely available at butcher shops and specialty online meat sellers.
Expect to pay less per pound compared to tender quick-cooking cuts like steaks. Budget around 225-350g per person when purchasing beef cheeks.
Where to Buy Beef Cheeks
Check the dedicated meat sections at mainstream grocers like Woolworths, Coles or IGA. Ask the in-store butcher if they can source or order beef cheeks for you.
Visit local butcher shops and ask them to supply you with beef cheeks. Developing a relationship with specialty butchers can help gain access to these less common cuts.
Order online through specialty meat purveyors like Farmer Bob’s, Aus Meat Packers or White Label Meats. This ensures reliable availability.
What to Look for When Selecting Beef Cheeks
Choose beef cheeks that are:
- Bright red in color without brown or dull looking areas
- Abundant marbling specks visible throughout
- Minimal connective tissue or silver skin that needs trimming
Avoid any with signs of dryness or oxidation. Freshness is key.
Preparing Beef Cheeks Before Cooking
- Rinse cheeks under cool water and pat extremely dry.
- Trim off any excess silver skin or large bits of fat with a sharp knife.
- Generously season all over with salt, pepper and other spices like garlic powder.
- For the best flavor penetration, season at least 40 minutes prior to cooking. Even better, season 24 hours in advance if possible.
- Browning the seasoned cheeks in a hot pan before braising develops appetizing caramelized bits for flavor.
How to Cook Beef Cheeks – Braising Methods
Low and slow moist heat braising melts collagen into succulent, fork-tender meat. Here are easy at-home braising options:
Stovetop Braising
- Sear beef cheeks in a hot pan until well browned then remove and set aside.
- Sauté aromatics like onions, carrots, celery. Deglaze with red wine, scraping up browned bits.
- Add 2 cups beef broth, dried herbs and return cheeks to the pot. Liquid should cover halfway.
- Gently simmer covered for 2 1⁄2 – 3 hours until extremely tender when pierced.
- Remove cheeks, blend braising liquid into a sauce consistency.
Slow Cooker
- Place seasoned cheeks into a slow cooker and add braising liquid ingredients like stock and aromatics.
- Cook on LOW setting for 8-10 hours until fork tender.
- Shred cheeks after cooking and puree braising liquid into a smooth sauce.
Oven Braising
- Quickly brown cheeks in a hot skillet for added flavor then transfer to a Dutch oven.
- Add broth, wine and aromatics to pot and bring to a simmer on the stovetop.
- Cover pot and braise at 160C/325F for 3-4 hours until very tender.
- Blend braising liquid into a sauce after removing cheeks.
Pressure Cooker
- Add cheeks and braising liquid to pressure cooker pot. No need to sear first.
- Pressure cook on HIGH for 1 hour. Use natural release method before opening lid.
- Check doneness after releasing pressure. If not fork tender, cook for 15-30 minutes more.
Tips for Perfectly Cooked Beef Cheeks
- Don’t skimp on salt – beef cheeks need ample seasoning with 1 1⁄2 – 2 tsp salt.
- Use a bold red wine like Shiraz or Cabernet Sauvignon to intensify the flavor.
- Include umami boosters like mushrooms, tomato paste, Worcestershire sauce or soy sauce.
- Cook low and slow – never rush the braising time or cheeks will be tough.
- Let pressure release naturally to prevent toughness. Avoid quick releasing.
- Puree braising liquid after cooking into a luscious sauce for serving.
- Check doneness with 2 forks – cheeks are ready when easily shredded.
Serving Suggestions for Braised Beef Cheeks
Beef cheeks pair wonderfully with:
- Creamy polenta, mashed potatoes, buttered noodles or rice
- Roasted vegetables like carrots, parsnips, potatoes
- Fresh herbs such as parsley, cilantro, dill, chives
- Steamed greens like kale, spinach or broccoli
Storing and Freezing Leftover Beef Cheeks
Storage: Refrigerate leftovers for up to 4 days. The sauce may thicken after chilling. Loosen with beef broth when reheating.
Freezing: Allow beef cheeks and sauce to fully cool before freezing for up to 3 months. Portion into airtight containers or freezer bags. Thaw overnight in the fridge before gently reheating.
Flavorful Beef Cheek Recipe Ideas
- Red Wine Braised Beef Cheeks – the classic braise!
- Beef Cheek Birria Tacos – flavorful Mexican street food.
- Shredded Beef Barbacoa – succulent pressure cooker cheeks.
- Beef Cheek Bourguignon – beef cheeks in red wine sauce.
- Beef Cheek Cottage Pie – with mashed potato topping.
- Vietnamese Beef Stew – with aromatics in a savory broth.
With proper selection, seasoning and cooking technique, beef cheeks transform from a tough cut into a fork-tender meal with deep beefy flavor. The preparation does require lengthy braising, but the hands-on time needed is minimal. Enjoy restaurant-worthy beef cheek dishes cooked right at home on a budget. Their exceptional texture and taste make them worth seeking out!
What cut are beef cheeks?
As its name suggests, beef cheeks are taken from the facial muscle of the cow. As it is a hard working muscle, beef cheeks are an often tougher cut of meat, which is why they lend themselves to slow cooking.
Beef cheeks contain a fair amount of connective tissue known as collagen. Over time this collagen breaks down and becomes slightly gelatinous, producing a rich, melt-in-your-mouth texture. It’s when you braise them down slowly that you are rewarded with their full flavour.
The best way to cook beef cheeks
The beauty of this cut is that you can basically do whatever you want with it — as long as it’s submerged in liquid and given ample time to work its magic.
With a texture similar to lamb shanks, beef cheeks work well in a variety of dishes, from tortillas to pappardelle, or served simply on their own with a side of polenta or creamy mash. You can also use beef cheeks in lieu of short ribs — and they’re much cheaper!
Before cooking, trim off any excess fat or sinew around the beef. Although the fibres in the meat will break down over time, the sinew will remain tough and unpleasant, so it’s best to cut off as much of this as possible. If buying beef cheeks from your butcher, they will likely have already done this for you.
Beef cheeks are generally big in size, so we’d recommend one beef cheek per person.
- 2 beef cheeks
- 1 onion, diced
- 1 carrot, cut into chunks
- 1 celery stalk, cut into chunks
- Optional: Other aromatics, like leek and garlic
- 2 tbsp of tomato paste, or puree
- 1 cup of red wine
- 3-4 cups of beef stock (enough to cover the beef cheeks)
- A few sprigs of fresh thyme or rosemary
- 2 bay leaves
- Olive oil
- Salt and pepper, to taste
- For the sauce, 2 tsp of a thickening agent such as flour, cornflour or arrowroot flour
Just like you would with a steak, pat down the beef cheeks with a paper towel to get rid of any excess liquid. Season with plenty of salt and pepper.
Add a little olive oil into a large heavy-based pot or oven proof casserole dish on high heat. Sear the beef cheeks on both sides until lightly brown and caramelised.
Remove the beef cheeks and set aside. In the same pot, add a little more olive oil and saute the vegetables – onion, carrot, celery, leek or garlic.
Add the tomato paste or puree. Cook this out so you don’t get that raw tomato flavour.
Put the beef cheeks back in the pot. Add in the red wine to deglaze the pan and reduce the heat.
Pour in the stock, enough to cover the beef cheeks completely, and bring the pot to a simmer. Throw in a few fresh thyme or rosemary sprigs, and bay leaves.
Put the lid on the pot or wrap it tightly with foil. Cook the beef cheeks on a low heat for 3-4 hours, or in the oven at 160°C for 3-4 hours. You can also transfer the beef cheeks to a slow cooker and cook on low for about 6 hours or high for 4 hours. Basically just walk away for several hours and let the liquid work its magic.
Once the beef cheeks are ready – you’ll know when you can easily slice through with a spoon – take them out of the pot and set aside.
Remove the vegetable chunks, herb sprigs and bay leaves from the pot.
Strain the beef cooking liquid into a smaller saucepan over a low-medium heat.
Add flour and lower the temperature. Simmer until the sauce reduces and thickens.
How to cook Beef Cheeks Low and Slow
FAQ
How should beef cheek be cooked?
- Preheat oven to 180ºC (160º fan-forced). Pat beef dry with paper towel and place in a large snap lock bag. …
- Heat half the oil in a large ovenproof casserole dish over medium heat. …
- Cook in oven for 2¼ -2½ hours or until tender. …
- Serve beef cheeks with steamed vegetables and polenta.
What is beef cheek meat good for?
Beef Cheeks
We also love to cut them into large cubes for beef stew, or small cubes for Texas-style chilis, which often use small cuts instead of ground meats. Any slow cooked beef dish, like ropa vieja, is wonderful with this cut as well. You can also make one into a small pot roast for two!
How to get beef cheeks tender?
The trick to braised beef cheeks is that braising: slow, patient cooking in a rich broth until all that tough connective tissue melts.Feb 6, 2023
Is beef cheek tender or tough?
The beef cheek is incredibly tender and full of flavor. It’s marbled with fat and has a richness like no other cut of beef.
How to cook beef cheeks in a French oven?
To cook beef cheeks in a French oven, firstly, ensure there is oil to baste the bottom of the pan. Allow the pan to heat up on low heat for a couple of minutes instead of blasting the pot with high heat. Cast iron retains heat better than any other cooking vessel. By heating it up, you will get the same result without destroying your cookware.
How long do beef cheeks take to cook?
Generally, beef cheeks take between 2 and 3 hours to cook in the oven. It’s best to check the beef cheeks after 2 hours and then every 30 minutes thereafter until they are cooked to your liking. It’s also important to let the beef cheeks rest for 10 to 15 minutes before serving.
How do you cook cheek meat?
You can use braising, slow cooking, or pressure cooking to get a cut that’s low in calories, high in protein, and full of flavor. cheek meat are a versatile protein that can be used in many recipes, from stews to fancy main dishes. Mastering beef cheek means knowing their special qualities.
How do you cook braised beef cheeks?
When cooking braised beef cheek recipes, remember to cook them low and slow. This turns tough meat into a tender treat. The right tools and ingredients make a dish unforgettable. Turning beef cheeks into a tasty stew begins with careful prep. Knowing the right steps makes your braised cheek meat truly special. Trimming cheek meat right is key.
How long do you cook beef cheeks in a slow cooker?
Put the lid on the pot or wrap it tightly with foil. Cook the beef cheeks on a low heat for 3-4 hours, or in the oven at 160°C for 3-4 hours. You can also transfer the beef cheeks to a slow cooker and cook on low for about 6 hours or high for 4 hours. Basically just walk away for several hours and let the liquid work its magic.
How do you cook a cheek steak?
Place the cheek meat in a pot and add enough water, beef broth, or stock to cover the meat. Add garlic, onions, red chile peppers, and spices like cumin and Mexican oregano for traditional flavor. Place your pot on the stovetop and put it on high flame.