Beef cheeks have recently emerged as a popular specialty cut of meat, gaining fame partly due to their appearance on popular cooking shows and menus of high-end restaurants. But what exactly are beef cheeks and what do they taste like? Read on for a complete guide to understanding and enjoying this unique and delicious cut of meat.
What Are Beef Cheeks?
Beef cheeks come from the facial muscles of a cow, specifically the area around the jaw that the animal uses for chewing. This gives the meat a very dense, rich texture when cooked properly. Beef cheeks are considered an offal or variety meat cut, as only two small cheek portions come from each animal.
When raw, beef cheeks are covered in a thin, gelatinous layer of fat collagen, and sinew. Butchers will often trim this off to give the cheeks a tidier, more presentable appearance. The trimming also cuts down on preparation time at home.
The Unique Flavor Profile of Beef Cheeks
The taste and texture of beef cheeks depends largely on the cooking method used. When braised, stewed, or otherwise slowly cooked in liquid, beef cheeks become extremely tender with a pulled meat consistency, similar to slow-cooked pork or oxtails.
The slow cooking also allows the cheeks to absorb all the flavors of the braising liquid, resulting in very rich, savory, and deep beefy flavors. The tender, melt-in-your-mouth texture is unique among beef cuts. The ample collagen and gelatin melt into the meat, creating a silky, moist richness.
Overall, the tender and unctuous texture coupled with intense beef flavor makes beef cheeks stand out from other, more traditional beef cuts. The meat takes on a soft, spongy quality that soaks up the braising liquid beautifully.
How to Cook Beef Cheeks to Perfection
To bring out the best in beef cheeks, they need to be cooked low and slow using moist heat methods. Braising, stewing, or slow cooking breaks down all that tough connective tissue into succulent gelatin and collagen. Here are some easy methods for cooking beef cheeks:
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Slow cooker: Season cheeks and sear in a pan to develop flavor. Place in slow cooker with braising liquid like wine, broth, or stock. Cook on low 8-10 hours.
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Pressure cooker: Follow the same process as above, but pressure cook for 1-1 1/2 hours until fork tender.
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Oven: Brown cheeks in a pan first. Braise in a Dutch oven with liquid for 2 1/2 – 3 hours at 300°F.
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Stovetop: Braise cheeks in a Dutch oven on the stovetop over low heat for 2 1/2 – 3 hours until very tender.
The rich, flavorful braising liquid makes an excellent gravy or sauce to serve over mashed potatoes, pasta, polenta, or your side dish of choice!
Incredible Beef Cheek Recipe Ideas
Beyond stews and pot roasts, what are some other tasty ways to use beef cheeks? Get creative with these recipe ideas:
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Barbacoa tacos – Shredded beef cheeks are amazing in Mexican barbacoa.
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Beef cheek ragu – Rich, meaty sauce for pasta. Cook cheeks in red wine and tomatoes.
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Smoked beef cheeks – Impart deep smoky flavor before braising.
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Wine-braised beef cheeks – Braise cheeks in bold red wine for a French flair.
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Beef cheek bourguignon – A beefy twist on the classic French stew.
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Asian beef cheek curry – Slow cook cheeks in a fragrant Thai red or massaman curry.
Where to Buy Beef Cheeks
Beef cheeks may not always be readily available at your regular supermarket. Ask your local butcher if they carry beef cheeks, or can specially order them for you. You can also purchase high-quality beef cheeks online from specialty meat purveyors. Look for sustainably raised, grass-fed cheeks for the best flavor and nutrition.
Frequently Asked Questions About Beef Cheeks
Are beef cheeks tough?
When cooked properly using moist heat methods, beef cheeks become extremely tender and juicy. The tough collagen melts into luscious gelatin and fat during slow cooking.
What dishes work well with beef cheeks?
Beef cheeks shine in braises, stews, soups, tacos, pasta sauces, curries, and any slow cooked dish. Their rich flavor pairs well with red wine or warm spices.
How long does it take to cook beef cheeks?
Most beef cheek recipes require 2 1/2 – 4 hours of cooking time, depending on the exact method used. Slow, moist heat is key to breaking down the connective tissues.
Can you substitute beef cheeks?
Chuck roast or oxtails are the closest substitute in terms of rich, beefy flavor and becoming tender when braised. Short ribs also work in some dishes.
How should you store beef cheeks?
Use fresh beef cheeks within 3-5 days of purchasing. They can be tightly wrapped and frozen for 4-6 months. Thaw overnight in the fridge before cooking.
Time to Try Tender, Beefy Beef Cheeks
With their super rich flavor and tender pulled meat texture, it’s easy to see why beef cheeks are gaining popularity at high-end restaurants. The good news is you can easily make delicious beef cheek dishes at home. With just a little bit of time, your patience will be rewarded with this incredibly beefy, succulent cut of meat.
ARE BEEF CHEEKS EXPENSIVE TO BUY?
In terms of price and expense, in comparison to popular steak cuts like Filet Mignon or Porterhouse, no, Beef Cheeks are not as expensive although the price of Beef Cheeks has increased in the past 3 to 4 years due to renewed demand. Expect to pay approximately $14 per lb. for Beef Cheeks in most outlets (if you can find them).
If, on the other hand, you happen upon a nice French or Italian Bistro, Beef Cheeks will most likely be on the menu where you can expect to pay approximately $40 plus for a braised Beef Cheek dish with polenta or mashed potatoes.
WHAT DO BEEF CHEEKS TASTE LIKE? A Flavor and Texture Guide.
So what do Beef Cheeks taste like? Especially from naturally raised Grass-fed and Grass-finished cattle, Beef Cheeks, once slow cooked are packed with very rich savory beef flavor notes with a unique super soft mouthfeel that cannot be replicated by any other cut of beef or any other meat for that matter. Truly unique. Think of slow cooked Beef Cheeks like super soft, fatty stringy pulled pork or extra soft oxtail meat. In fact, Beef Cheeks come out of the slow cooker so soft and tender you can scoop the meat fibers up with a spoon ~ No knife needed. Because Beef Cheeks are riddled with connective tissues and therefore loaded with healthy Collagen and Gelatin, which acts like a sponge. Once cooked, the Beef cheeks absorb the braising liquid and its flavor notes to become extremely moist and gelatinous. Our favorite way to cook Beef Cheeks is braised / slow cooked in Red Wine. A wonderful, sumptuous taste and unforgettable texture.
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