Slow Cooked Beef Cheeks

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Slow Cooked Beef Cheeks

Slow-cooked beef cheeks have origins in traditional peasant and rustic cuisines worldwide, where tougher cuts of meat were slow-cooked to achieve tenderness.

Historical Background:

  1. Europe:In France, beef cheeks are used in dishes like joues de bœuf braisées, where they are slow-braised in red wine with vegetables. Italy has similar preparations, such as guancia di manzo brasata.
  2. Asia:In Chinese cuisine, beef cheeks are often slow-braised with soy sauce, star anise, and other aromatic spices.
  3. Latin America:In Mexico, slow-cooked beef cheeks (cabeza) are used for tacos, often cooked in a pit or slow braised.
  4. Australia:In recent years, Australian chefs, particularly in modern barbecue and fine dining, have popularized beef cheeks by slow-cooking them to highlight their rich, gelatinous texture.

The rise of nose-to-tail cooking and sustainability movements has brought beef cheeks into mainstream cuisine, where their deep flavor and tender texture make them a sought-after cut.

Ingredients

  • 2–3 beef cheeks (about 2–3 lbs total)
  • Salt and black pepper
  • 2 tbsp olive oil
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 garlic cloves, minced
  • 2 tbsp tomato paste
  • 1 cup red wine (optional, or use extra broth)
  • 2 cups beef broth
  • 2 sprigs fresh thyme (or 1 tsp dried)
  • 2 sprigs fresh rosemary (or 1 tsp dried)
  • 2 bay leaves
  • 1 tbsp balsamic vinegar (optional, for richness)

Instructions

  1. Prepare the beef cheeks– Trim any excess fat or sinew. Pat dry and season with salt and pepper.
  2. Sear the meat– Heat oil in a Dutch oven or deep pan over medium-high heat. Brown the beef cheeks on all sides (about 4–5 minutes per side). Remove and set aside.
  3. Sauté the vegetables– In the same pot, add onions, carrots, celery, and garlic. Sauté until softened (about 5 minutes).
  4. Deglaze the pot– Stir in tomato paste and cook for 1 minute, then pour in red wine to deglaze the pan, scraping up browned bits. Let it reduce for 2–3 minutes.
  5. Braise the beef– Return beef cheeks to the pot. Add beef broth, thyme, rosemary, bay leaves, and balsamic vinegar. Bring to a simmer, then cover.
  6. Slow cook– Simmer on low heat for 3–4 hours (or bake at 300°F (150°C) for 4 hours) until fork-tender.
  7. Serve– Remove herbs and bay leaves. Serve beef cheeks with mashed potatoes, polenta, or crusty bread.

 Thank you for trying this recipe. Please let me know how you liked it. 

If you enjoyed this recipe, please take a look at other recipes on my fast, simple and good beef page.

Slow Cooked Beef Cheeks