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
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
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. Just wondering if these would be just as good if prepared a day in advance? Thank you 🙂
I had two beef cheeks lying in wait in my freezer for a moment of perfection. This recipe was delicious, the sauce was super tasty and the meat just melted. Easy recipe and delivers big with flavours, would impress any carnivore:)
Perfect Vicki – I’m so glad you loved it!! N x
I made this for dinner last night. It was so easy to make and it was sensational, the best beef cheeks I have ever had. The whole family loved it. Was planning to use the leftovers to make a pasta sauce but there weren’t any!
Hi Nagi, I’m cooking this now.. Just wanted to double check is the original recipe best with beef or chicken stock? I used beef stock – but in the photo of the ingredients it says chicken stock.. the sauce tastes amazingn with beef stock! So excited to eat this up in an hour, Thank you so much, God bless x
Hi what temprature for the oven?
Hi George, it’s noted at step 4 under the “stovetop & oven directions.” Enjoy! N x
Fabulous
Just cooking beef cheeks again such an easy recipe to follow using the slow cooker friends always request jthem when invited for dinner
Thanks for this recipe
Made this last nite using the instant pot instructions. SO TASTY! The beef really does become melt in your mouth tender. Thank you!
I’m so glad you enjoyed it Devon!! N x
Hi Nagi, I’m making this on Saturday but just wondering if it is gluten free (minus the mash) thanks 🙏
Hi Megan – yes this is gluten free (as long as the stock is GF, which most are) – even the mash is gluten free! N x
I’d like to try this recipe in my crockpot but with lamb neck. Any suggestions to take into consideration ?
Tried this recipe last night, to the letter. I used a brand new Le Creuset DO (five cheeks, 3~1/4 hours), and the meat proved very tender. We enjoyed.
PROBLEM; the stock reduced to almost a scortched bottom by 2 hour mark- exposing meat 85%. I added another 1~1/2 cups of stock & 1/2 cup of wine- and reduced temp from 320°F to 310°F.
When finished, same issue. Majority of stock gone. Thoughts?
Wow – first time cooking Beef Cheeks and your Recipe is a keeper. Flavours were absolutely perfect. Now have to decide whether to make pie or ragu with the leftovers. Thanks so much
Hi Negi…I’m a fan of ur recipes…tonight(10/10/20), I’m doing Beef Cheek….right now in oven for the next 3 hrs. Will let you know how it goes when done
I am curious if the vegetables are blended as well – to become part of the sauce – or if they are removed prior to the blending?
Hi Amanda, yes the vegetables are blended too – it makes the sauce thick and rich 🙂 N x
Nagi,
Such a big fan of your recipes.
Decided to do beef cheeks tonight but could only buy 500g cheeks. Should I cut them in half or cook for longer. I will be using my crockpot pressure cooker.
Thank you 😁
Hi Annie, I would cook for 1.5 hours in the pressure cooker until they are super tender 🙂 N x
OMG So good. Thank you
I also wanted to share that I made this once for just me using 1 small plastic 187ml bottle of Sutter Home Cab Sav and 1lb beef cheeks in a 2 quart saucepan on the stovetop and 1/3-ing the rest of the ingredients—and it was also amazing!
The last time I made this, it was amazing. I would have loved twice the amount of sauce. So this time, I’m wondering if I can just double everything except the meat for twice the “gravy”—or would this not work since I’m using the normal amount of cheeks and end up too garlic-y or too wine-y or? What do you think? The sauce was perfect the last time; I just wished we had more. Thanks!
I’m planning to cook this for tonight. I have a Instant Pot pressure cooker. You mentioned 1 hour for each 250g. I bought 1.5kg beef cheeks as per recipe. I want to pull the meat afterwards and put it in pasta (and freeze the rest – my kids find this meat very rich!)I think 5 hours high pressure is too much? Your guidance would be most appreciated! Love your recipes Nagi – such a fan!
Hi Robyn, I think you misread, it’s 1 hour on high for 1.5kg of cheeks (as per the recipe) as long as they are cheeks about 250g each in weight. N x
This sounds delicious, do you think I could use lamb cheeks instead? We have some in the fridge and not sure what to do with them.
Hi Caroline, yes 100%!! N x
My first time attempting Beef Cheeks and they were absolutely delicious! Thank you Nagi for yet another easy yet impressive recipe.
Quick question: I also have a fantastic Breville Fast Slow cooker which I use all the time. If pressed for time, could I pressure cook this recipe for part of the time and then slow cook for a shorter time period? If so, how would you recommend I adjust the cooking times?
Hi Ren – pressure cooker instructions are noted in the instructions, I’d just stick with one method and not overcomplicate it 🙂 N x
Hi Nagi, I’m so excited to try this but wondering if I can use osso bucco instead? Would you suggest any changes if so? I know you have an osso bucco recipe too but really want the red wine sauce!