These slow cooked Beef Cheeks are braised in a beautiful red wine sauce until they are so meltingly tender, you can eat it with a spoon! The braising liquid in this Beef Cheeks recipe is infused with incredible flavour and when pureed, transforms into a thick, luscious gravy-like sauce.
Perfectly accompanied with creamy mashed potatoes, this is a very easy dish that is suited to an elegant dinner party or a hearty midweek meal. Make this in your slow cooker, pressure cooker or on the stove!
Slow Cooked Beef Cheeks
This is a magnificent dish that takes a budget cut of beef and transforms it with little effort into a dish that you’ll find on the menu of fine dining restaurants.
Except it’s 80% cheaper. 🙂 I had lunch at an upscale bistro on the weekend where Beef Cheeks were on the menu for $35 a serving!
Little known fact: Beef cheeks are the KING of all slow cooking cuts of beef!
What are beef cheeks?
Beef Cheeks are the cheek muscle of cows and they are a very tough cut of meat that needs to be cooked long and slow to make it tender. It absorbs the flavours of braising liquid well and when you cut into it, it is stringy, almost like pulled pork.
But unlike beef chuck (used for Beef Stew and Pot Roast), Brisket and even Beef Short Ribs which have patches of really juicy sections and also some that can (sometimes) be a bit dry, not a single part of the beef cheek is dry. Every mouthful is juicy and luscious and even just typing up this post is making my mouth water!
And THAT is what makes them so special!!
What you need for this Beef Cheeks recipe
We’re making a fine dining quality dish here, but it just calls for a trip to your local grocery store! Here’s what you need:
Beef Cheeks
5 years ago, they were cheaper and weren’t always available in the large supermarkets here in Australia. But nowadays, thanks to shows like Masterchef and My Kitchen Rules, the price has been driven up but on the plus side, they are now regulars at mainstream stores like Coles and Woolies!
If you can’t find Beef Cheeks, other slow cooking beef cuts will work fine – Beef Short Ribs would be an ideal substitute. Cut them into 250g/8oz chunks so the same cooking times and liquid quantities in this recipe will apply.
This is a magnificent dish that takes a budget cut of beef and transforms it with little effort into a fine dining restaurant dish!
Red Wine for cooking
My Slow Cooked Beef Cheeks recipe is made with a classic Italian red wine braising liquid. The deep, warm, complex flavours of red wine are perfect for using as the stock base for slow cooked beef dishes.
Go to your local liquor outlet and look for end of bin specials and pick up a bottle of a full bodied red wine like Merlot or Cabernet Sauvignon.
A pet peeve of mine are recipes that tell you that you must use good quality drinking wine for slow cooking recipes. I do not believe that at all for slow cooked dishes – and the New York Times agrees.
For quick sauces, yes, absolutely. But not for a braising liquid. I bet not even the greatest food critic in the world would be able to tell if it was a discounted $5 end of bin special or a $40 reserve Cab Sav. (Seriously. Who would make a slow cooked beef recipe using a $40 bottle of wine??).
You won’t use the whole bottle. If the wine is not to your standard for drinking, measure out cups and pour them into ziplock bags and freeze them. Handy to have when you need wine for other recipes!
How to make this Beef Cheeks Recipe
Though it does take time to slow cook, it’s an incredibly straightforward recipe:
Brown beef cheeks aggressively – this is key for flavour!
Saute garlic, onion, carrots and celery – our soffrito, the flavour base for the sauce;
Add braising liquid ingredients;
Slow cook the beef cheeks until they are fall apart tender – stove 2.5 hrs, oven 3.5 hrs, slow cooker 8 hrs, pressure cooker / Instant Pot 1 hr;
Puree sauce to thicken into a gravy-like consistency;
Serve beef cheeks with sauce over creamy mashed potato (go all out with Paris Mash!) or for a low carb option, Mashed Cauliflower.
Don’t let the length of the recipe directions fool you, this really is a simple recipe. It’s just long because I’ve provided directions for 3 different cooking methods.
This Slow Cooked Beef Cheeks is a recipe that is elegant enough for a dinner party and if made using a slow cooker, easy enough for mid week.
The other great thing about these Slow Cooked Beef Cheeks is that the leftovers freeze 100% perfectly, OR can be transformed into two other incredible dishes that I’ve shared:
Beef Cheek Ragu Pasta – the rich braising liquid was made for tossing through pasta!
Cook once, eat thrice!! – Nagi x
Try these on the side
Paris Mash (ultimate creamy mashed potato!) or Creamy Mashed Cauliflower
Crisp salad with tangy Balsamic Dressing or French Vinaigrette
Watch how to make it
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Slow Cooked Beef Cheeks
Ingredients
- 3 tbsp olive oil , separated
- 1.5 kg/3lb beef cheeks , (4 large or 6 small beef cheeks)
- 1 onion (white, brown or yellow), roughly diced (about 1 cup)
- 1 celery stalk , roughly diced (about 1 cup)
- 1 carrot , roughly diced (about 3/4 cup)
- 4 garlic cloves , minced
- 6 stems of fresh thyme or 1 1/2 tsp dried thyme leaves
- 4 dried bay leaves (or 3 fresh bay leaves)
- 1 cup (250 ml) beef stock (broth)
- 2 cups (500 ml) red wine (full bodied eg. cabernet sauvignon or merlot)
- 2 – 3 tsp salt , separated
- Black pepper
Instructions
- Prepare the beef cheeks: cut off any large, fatty membrane. Pat dry then use 1 tsp of salt and black pepper to season the beef all over.
- Heat 2 tbsp olive oil in a large heavy based pot over high heat. Sear half the beef cheeks on each side until nicely browned. Remove beef cheeks onto a plate, repeat with remaining cheeks.
- Turn down the heat to medium high and heat the remaining 1 tbsp of olive oil. Add garlic and onion. Sauté for 3 minutes until onion is becoming translucent.
- Add the celery and carrot,s sauté for a further 3 minutes.
- Follow directions for your chosen cooking method below.
Slow Cooker Directions
- Pour the onion mixture into the slow cooker and place the beef cheeks on top.
- Pour the wine into the pot and return to heat. Turn the heat up to high, bring to simmer and let it simmer for 1 minute (to cook out the wine a bit). Scrape the brown bits off the bottom of the pan so it mixes in with the wine.
- Pour the wine into the slow cooker, then all the remaining ingredients, starting with a pinch of salt and pepper (add more to taste later).
- Cook in the slow cooker on Low for 8 hours or High for 6 hours for 250g/8oz size beef cheeks or Low for 10 – 12 hours or High for 8 hours for 350g/12oz beef cheeks.
- Open the slow cooker and remove the beef cheeks. Discard the thyme stems and bay leaves.
- Use a handheld stick blender to puree the braising liquid into a smooth Sauce – it will change from a dark brown to a lighter brown colour.
- Transfer liquid into saucepan, simmer on stove on medium high until the Sauce turns a darker brown colour and reduces by about 1/4 to 1/3, to a gravy consistency – about 10 minutes.
- Do a taste test and adjust the seasoning (salt and pepper) to your taste.
- Remove from heat, return beef cheeks to the Sauce, cover and keep warm until ready to serve.
Pressure Cooker Directions
- Follow the Slow Cooker directions but cook on high in your pressure cooker for 1 hour on high for small cheeks (around 250g/8oz each).
Stovetop and Oven Directions
- Pour the wine into the pot / casserole dish (with the onion mixture) and stir to scrape the brown bits off the bottom of the pot. Bring wine to simmer for 1 minute.
- Add remaining ingredients, starting with a pinch of salt and pepper (add more to taste later), the place lid on.
- Stove: Simmer on medium low for 2 to 2 1/2 hours until the cheeks are very tender, turn at least once during cooking.
- Oven: 160C/320F for 3 to 3 1/2 hours .
- Remove the beef cheeks from sauce. Discard the thyme stems and bay leaves.
- Use a handheld stick blender to puree the braising liquid into a smooth Sauce – it will change from a dark brown to a lighter brown colour.
- Bring the Sauce to simmer over medium heat and simmer until it turns a darker brown colour and reduces by about 1/4 to 1/3, to a gravy consistency – about 3 to 5 minutes.
- Do a taste test and adjust the seasoning (salt and pepper) to your taste.
- Remove from heat, return beef cheeks to the Sauce, cover and keep warm until ready to serve.
To Serve
- Serve beef cheeks on Paris Mash (ultimate creamy mashed potato!) or Creamy Mashed Cauliflower, drizzled with a generous amount of Sauce. Garnish with finely chopped parsley if desired.
Recipe Notes:
Nutrition Information:
Originally published August 2014. Updated August 2019 with new photos, new process photos, new video, new writing. No change to recipe. I wouldn’t dare touch it, readers love it as it is!
Life of Dozer
His bib was soaked by the time the beef cheeks were in the pot…..
Cooked for 8 hours in the slow cooker. Best of all of Nagi’s meals. Had half with veggies and half in a pasta meal. seriously restaurant quality
Easy recipe to follow, beautiful flavours. Cooked in the oven for 3 hours and was perfectly melt in the mouth!
Another winner for dinner Nagi!
Nagi, the broth in your pictured ingredients is chicken broth, while in the recipe, it is listed as beef broth. Can I use chicken broth. I have lots of homemade chicken broth and would like to use it.
This was lovely. All I could find was pork cheeks and it turned out great,
This was amazing, the meat was the softest I’ve ever cooked. Thank you for the very detailed cooking notes. (Slow cooker on high.) I’ve never used beef cheeks before and now I’m converted.
I can’t use wine so subbed with extra stock, a good dollop of tomato paste, a splash of red wine vinegar and a pinch of brown sugar. Still loads of flavour. I could drink that sauce!
Winner winner, the best slow cooker meal ever. Served with mustard cheese mash & greens.
I’ve made this three times now, and it gets bigger every time because more people want to come and try it. Word spreads fast. So easy and incredibly delicious. My91 year old mother in law reckons it’s the best meal she’s had in her life.
So I’ve used this base for lamb shanks and chuck. It is excellent. I am so freaking excited that I actually found beef cheek at Walmart of all places along with short ribs.
I have a question regarding the wine. I know on your short rib recipe, you discourage Pinot Noir. Would it be fair to say the same applies to cheeks?
So I’ve used this base for lamb shanks and chuck. It is excellent. I am so freaking excited that I actually found beef cheek at a big Walmart in TX of all places along with short ribs. I got both and froze the cheeks for later. It was also wild to entire beef tenderloin strips there!
I have a question regarding the wine. I know on your short rib recipe, you discourage Pinot Noir. Would it be fair to say the same applies to cheeks?
Tried this out tonight. Used 2 big 450g cheeks, took them out of pressure cooker after 1hr and not done enough, put back in for another 30min, and they were absolutely fantastic and falling apart. Sauce was delicious.
Absolutely delicious!! As good as any beef cheeks I’ve eaten in a restaurant. Thank you so much for the recipe. I cooked them in the oven for 4.5 hours and they were melt in the mouth perfect.
So delicious. I doubled the recipe this time and it is amazing. Slow cooked for 8 hours.
Big hit, not a heater myself, but all family loved it. Chose the oven cook option, and took about an hour longer. Will make again,
Made again, oven method, definitely cook for 4 + hrs, covered top of meat with baking paper then lid on my dutch oven. Found I didn’t have to reduce sauce, just blend. Visitors were very happy. Since I don’t eat meat, I make a mushroom bourguignon, so I feel I am eating the same sort of dish!
Loved the recipe. Flavors were amazing. I followed the stove top (2.25 hrs) and oven (3.5hrs) method and it produced ridiculously moist and tender beef. I did find that the liquid had completely reduced and created a sticky coating (which was delicious), but to make a gravy, I had to add more beef stock and blend the sticky veggies on the stove. I used NA wine, but otherwise followed the recipe.
Planning on making this on the weekend. When using dried thyme leaves I just leave them in, right?
Hi, I’ve cooked your Slow Cooked Beef Cheeks several times now and they’re always delicious. However, I find the cooking time for a conventional oven needs to be closer to 5 hours or more if the cheeks are to get to that point where they really do ‘melt in the mouth’.
Making this again today, this time as our New Years Eve meal, It’s been in the oven for an hour now and smells fantastic, I have made one small change and add sautéd mushrooms to the sauce after I have pureed it but before it is reduced.
This was delicious, as good as I’ve had at a restaurant. I’m making this for our Christmas dinner this year. Just a little worried on timing as I have 6 beef cheeks and a couple are huge.
we made the beef cheeks and used the leftovers for the ragu both recipe’s are absolutely amazing.
thanks nagi & dozer