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…..
Winner in my house, my partner licked the plate. Looks like it again!!😋
Woot! That’s awesome Mel!
Made these last weekend with the Paris Mash and they were just amazingly tender. I cooked mine a bit longer (I’m a bit rubbish at getting timings right) so when I went to serve them they were just falling apart. Made for two people and was hoping to have left overs for one of the other recipes but we ended up eating it all. Cannot recommend highly enough – just AMAZING. Thanks for sharing your recipes and all your tips. 🙂
It’s so forgiving Sam, if you overcook the meat will just be too tender (if that’s even a thing!) – N x
Is there a substitute for the wine, or can I just leave it out?
Hi Jennifer, this recipe is all about that red wine sauce 🙂
I actually made this in my instapot with half beef cheeks and 1/2 beef short ribs totaling a tad bit over 3 lbs and did not have red wine but used beef broth all the way! I cooked it on high for one hour and boy did it come out tender with tons of gravy! Was a hit with the family !
Wahoo, that’s awesome to hear Roberta!
Absolutely delicious, and so simple to make. I cooked in the oven for a little over 3.5 hours and came out perfectly. Only changes I made were the addition of some chopped fennel that I needed to use up (fit the flavor profile perfectly), and added an additional cup of broth at about the two hour mark. WONDERFUL recipe!! Served with Potato/Parsnip Mash and roasted Brussels sprouts. This was my first time making beef cheeks, but will not be my last!! Can’t wait for the leftovers.
Sounds great Linda!!
I am so excited to have found your website. Looking forward to trying many more of your recipes. 🙂
Made this Saturday night for hubby and myself and elderly neighbour and his son. Big thumbs up all the way around!
I used chicken stock as I had a carton open in fridge, and it was perhaps not as ‘meaty’ as beef broth, but a slug more red wine made up for it! My beef cheeks were tiny – 8 cheeks, still only 1.2 k, but I still followed your portions. It seemed very little sauce compared to meat at the end? Any suggestions? I did your slow cooked chuck roast last week, and heaps of gravy! I served these beef cheeks with mashed potatoes and steamed veg, FYI. Thanks again, mega yum!
Hi Kate, sorry you found there wasn’t enough sauce, you can always increase the liquids quantity if you like it really saucy – N x
Hi Nagi! I just made your Irish Guinness beef stew (which is AMAZING) and I have about 1.5kg left of beef chuck. Can I use that in this recipe instead of beef cheeks? I really need to use up that beef and this recipe looks absolutely delicious
You sure can Shaniya, it will be delicious!
I realise the importance of wine in this recipe, but unfortunately I have to do without. Is there a substitute, or can I just leave it out?
Definitely a winner. Made for first time, delicious,easy and so tender. Everyone loved it, definitely now on
My list to repeat
That’s so great to hear Bronwyn!
Did this a bit backwards – saw beef cheeks at Sam’s Club and knew I had to buy them. I love interesting foods and I knew this would be a great cut of meat when cooked properly. I found this site as I searched for a recipe to use…so glad I did.
This recipe is a home run. Super easy (especially compared to trimming beef cheeks!) and the results are on par with a high end restaurant.
I’ve made this twice now, as we invite friends over for dinner, and each time I get comments on how this is one of the best meals they have ever had.
Wahoo, that’s great to hear Kevin!
Made tonight…one word, MAGNIFICENT
Wahoo! That’s great to hear Ian!
Made this for dinner tonight. It was rich tasting and VERY delicious!
Just want to add how much I enjoy your site and your recipes – lost count of the number I have made or been inspired by . I have a F+B background plus am a foodie. Your recipes are consistently excellent for lots of flavour, right quantity and the photos are very drool-worthy and inspiring. Keep up the great work!
Thank you so so much Marilyn!!
Wow. Posh Resteraunt quality dinner.
Wahoo that’s great peter!
Such a great recipe. I love beef cheeks and this had so much flavour and was so tender the meat fell apart. #winner #winterfav
Wow, this recipe is amazing! I’ve never had beef cheeks before and wasn’t sure what to expect, especially as up until last year I’d been a vegetarian for 25 years! I have never had such melt in your mouth beef before, it was so good that even my 2 year old enjoyed it and kept asking for more and was mopping up the sauce with bread!
That’s awesome Georgina!!!
This recipe is just melt in the mouth delicious. I have never eaten beef cheeks before so I was certainly pleasantly surprised at the tenderness & the flavour. Luvd it. Telling everyone. I used the slow cooker version. Thanks Nagi
I’m so glad you loved it Pauline, thanks so much for letting me know ❤️
Hi Nagi! Amazing recipe – thank you.
We had some Wallaby in the freezer (as you do!) and, as it is also a lean meat, thought it would work with this recipe. Sensational. Used a Barossa Red wine as well – but we’ve decided not to freeze the rest 🤣. Really rare to find a luscious recipe for lean meats.
Being the tail end of winter, we served this with celeriac mash. OMG. Wonderful.
Woah that’s interesting! Something I need to try!!
These are incredible! I’ve made them many times.
Nobody had heard of beef cheeks when I first started using this recipe but now they’re finally popping up in high-end restaurants on Vancouver Island. My butcher’s price went up $5 a lb. overnight! I’m curious as to why you show chicken stock in the photo of ingredients but the recipe calls for beef stock.
Hi Marie, that’s just a typo, thanks so much for picking it up 🤦🏻♀️
First time I’ve made…seriously fantastic. I do love it😘 My sauce was pretty thick and dry. Any idea…? ( cooking method: stove)
Hi Nagi, I made this last night and it was amazing but have alot left over gravy, what would you suggest i use this for?