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…..
Hi Nagi!
I make your recipes all the time and have always found them failproof.. this one however didn’t turn out how it should have.
It is still absolutely delicious, but my sauce ended up really thick!
I couldn’t get beef cheeks so my butcher suggested beef caps instead.. is it possible that these were not fatty enough and absorbed more liquid than the cheeks would have? I’d love to know what could have gone wrong for the next time I make it.
Hi Hayley, sounds like the sauce reduced too much – you can just add a little more liquid if you find that happening 🙂 N x
I’m going to try this recipe this weekend. My question is: do I add beef broth or chicken broth? I see conflicting information in the recipe and photos. Or are these the same thing? Sorry for silly question. I’m still learning.
Hello 🙂 I’ve made this recipe multiple times and it’s definitely a favourite.
I noticed the same discrepancy, and went with beef stock, as it is usually more savoury and less sweet like chicken stock can be. While you could use chicken, you’d probably find beef more appropriate for the overall flavour profile 🙂
I made this and it was amazing! Chefs kiss!!
Made these tonight, a huge hit. Had to add a little cornflour to thicken the sauce but absolutely beautiful.
I added some sweet potato for flavour and about a cup pasta sauce (1/2) through the the cooking the sauce was amazing Best beef cheeks ever
I had ordered brisket in my online grocery shop (I often cook it using your Slow Cooker Beef Brisket with BBQ Sauce recipe) and when it was delivered I realised they subbed it with beef cheeks. I’ve never used beef cheeks before! So I jumped straight onto your site and found this recipe.
It turned out so delicious and the whole family loved it. Will definitely be buying beef cheeks again!
Hi Nagi,
Just wanted to drop a note to let you know that I thought this was an incredible recipe! I am a home chef and work in the food biz but have never cooked beef cheeks. I found may ways to cook them on the web but was attracted to your simple yet comprehensive recipe. I used the slow cooker and was amazed. It was so good that I took some to my mom and she loved it too! Thanks for sharing your recipe and I look forward to trying more of your creations.
Stevie
Hi! Love all your recipes 😍 I was planning make this beef cheek recipe BUT I can’t get any beef cheek in time and the butcher has recommended brisket instead – any change to the recipe? I have seen the BBQ brisket recipe but I am definitely after a more red wine gravy type outcome 😍
Hi Nagi,
How many days in advance can I prepare this dish and keep it in the fridge?
Hi Joyce, it can be kept in the fridge up to 3 days or freezer for 3 months 🙂 N x
Hi
I’m making this atm. Smells Devine! Can I freeze the cheeks, sauce, mash, (with cream and butter) and broccoli?
Sure can Chellie! N x
Hi Nagi, in the process of cooking this one – already smells fantastic! Just want to check, are we cooking BOTH on stovetop and in oven, or is it either/or? Thanks very much, looking forward to eating it on this cold, wet winter day!
Thanks so much Nagi. I cooked this in the slow cooker and it turned out beautifully, everyone loved it! Very easy to make, I doubled the recipe and it only took about 30 mins to prep and 10 mins to make the sauce at the end.
Perfect Francene – it’s a great freezer meal too! N x
Cooked in the oven covered with liquid & sheets of foil for 3/12 hours at 120 but still a bit tough
The recipe say 160c in the oven…..did you cook it too low?
Yes I think you may be right, shall try again ! Thanks 😏
Maggie, I made some yesterday and they just melted. Used a spoon to cut them. 160c for 3.5 to 4 hours. Just keep an eye on the liquid during the later stages….make sure your lid is a good fit. They were delicious!
Hi Maggie, sounds like it just needs to be cooked a little longer until it’s fall apart tender. If the cheeks were large they may take slightly longer. N x
Hello Nagi, Its cold in Gippsland (Victoria), and where I am, I had to travel a distance to buy my beef cheeks. I was so amazed at the result. I tasted the sauce ( I used a Pepperjack cab sav) and it was so aromatic and just gorgeous. I made the recipe for some neighbours who are having a tough time. I want to make it for myself. I love your recipes and seem to gravitate to them whenever i google a recipe. You look so pleasant and I think your dog is great. All my best wishes…Michelle…….oh by the way……your instructions are the best I have ever seen on any site……
Hi there! Just wondering if the slow cooker should be on low or high for this recipe? Thank you!
Hi Ashley, it’s there under the slow cooker heading – 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 – N x
Made twice. Delicious results.
I used the oven method and found it dried out… no sauce left after 3 hrs, not sure why as my oven is generally consistent, so keep an eye on it. Managed to catch it both times before it burnt and rehydrated with more stock. Results were great and the leftover recipes were also terrific. Thank you.
Hi Clo, sorry you had issues here, does your oven generally run hot? If you find it’s drying out, cover the cheeks for the cook period so the sauce doesn’t evaporate. N x
Will do! This recipe is the gift that keeps on giving – def recommend making a big batch, pies and ragu were soo good! Cheers!
Hi Nagi , I followed your recipe for the beef cheeks .
Amazingly delicious .That will be a go to again .My husband loved them .We had the left over sauce with an egg on toast for breakfast.
Hello again Nagi, I made the beef cheeks in the slow cooker for dinner last night. It was so flavoursome and cheeks so tender. I whizzed up the sauce which I think makes it nicer. I did add some star anise to it, because I love them. But this is definitely a keeper.
That tender meat is just divine isn’t it Diane?!!! N x
Pic shows chicken broth , recipe reads beef broth? Which one is best do you think?
Cooked this tonight and oh my goodness. The balance of flavours are perfection!! Paired it with a Robert Oatley GSM red wine and felt like we were in France! Such a treat in a covid world. Thank you so much for another insane recipe