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…..
Making this dish for a dinner party tomorrow. 160 degrees, is this fan? If not, would it be 140?
Help! Thanks 🙂
Hi Mark, it’s 160 for all ovens – N x
Absolutely delicious. Only had 3 beef cheeks (250-300g each) but used roughly same quantities of other ingredients and added some large chunks of sweet potato to slow cooker. Didn’t blend sauce and used a little less mash (as I added sweet potato). The sauce that was leftover will be heated up as a soup with some crusty bread. Used a cheapish Cabernet Merlot red wine. Definitely restaurant quality.
Sounds like you absolutely nailed it Noel!!
I’m in process of cooking your beef cheek recipe now. I lost a lot of cheek when I was preparing & wonder if I was too zealous in cutting away all traces of fat etc. Wonder if it would have just melted into a gelatinous sauce if I left it ? Smells delicious, only 5 hours to go !
Hi Sandra, I don’t normally trim mine as they aren’t too fatty, but the fat is what keeps them lovely and juicy anyway – N x
Hi Nagi, I followed this recipe and for some reason the beef came out really hard and tough. Like the opposite of slow cooking. I’m not sure what happened, could it be a dodgy bit of beef?
Hi Lis, sounds like it just needed to cook longer until the meat starts to become tender and fall apart. How big were your beef cheeks? – N x
Fantastic recipe. Washed down with an old cab sauv. Thanks very much
A great combo!
Making this recipient again today for the 6th time😊👍😋it’s delicious every time. Can’t thank you enough. Made the beef cheek ragu with left overs last time. Making a larger batch this time to make the ragu again AND the beef cheeks&mushroom pie. All my family love this dish including my 2 year old granddaughter xx
I’m so glad you love it Annette!!
Excellent recipe. Tried it for the first time and it turned out superbly delicious! The meat was so tender, it was restaurant standard! All my friends were amazed!
That’s so great to hear Gemma!
Beautiful! First time I’ve cooked beef cheeks and I was a little concerned, but I shouldn’t have been as I’ve never had a dud from Nagi! Love your work, we eat your recipes at least twice weekly. Thanks for making me look amazing ❤
Thanks so much MrsG, I’m so glad you loved them!
I have a question about quantities, I am making this for a large group so have about four time the quantity of cheeks. Do I quadruple the other ingredients too?
Sure do! You can hover your mouse over the serving size and it will automatically increase the ingredients for you – N x
Hi Nagi, beef cheeks are on of my favourite meal and this recipe is the best I’ve had! Better than restaurants 💛 my husband is not a fan of wine in any of my cooking… is there a way I can make this without the wine and it still taste just as good? It will kill me not to put the wine in but it’s better than cooking 2 meals
Hi Jessica, this one is all about the flavour of the wine, but if you really want to leave it out, you could substitute broth with a good glug of Worcestershire sauce – N x
I love it when I realise a Pin is one of your recipes…and this is no exception! Cooked in my pressure cooker…superb! Now looking forward to making the ragu with the leftovers. Thanks for sharing 🙂
Wahoo, that’s great June. Enjoy – N x
I had to add more stock, the sauce really dried out. Why is this please?
Hi Carol, sorry you had trouble here! Can I ask what cooking method you used?
I am subscribed but by email. I have been cooking exnactly 70 years. I have never heard of beef checks. Is there another name for this cut of meat?
Hi Betty, I’m a senior like you and knew them in the UK as Ox cheeks. Absolutely beautiful meal
Whenever I serve for winter lunch , friends always ask for recipe … winner .. I add tiny star ..
Wahoo, that’s great Dan!
Nagi , Thank you so much for your beef cheek recipe, my hubby & I were drooling while I was cooking them they were scrumptious & the same goes for Ragu , your recipes are so easy to follow & we cannot wait to try more .
Delicious loved this recipe, I have made the Ragú as well simply delicious.
So easy and super delicious. Why change anything? Will be one of my g9 to favourites.
That’s awesome Debb, thanks so much!
This has only been in the oven for 30 minutes and I can’t drag myself away from the oven because of the delicious smell!! Cant wait for the end result
Oh I hope you loved it Toby!
I made beef cheeks for the first time yesterday. They were a hit with all my guests. I served it with sweet potato mash and beans and I added extra carrot and celery as well as a few mushrooms in the sauce. I slow cooked this all day. Absolutely divine. Thanks.
Sounds like you nailed it Judy!
Wow! Restaurant quality! So delicious! Definitely worth the long cooking time 🙂
Yes totally worth it I think!! I’m glad you loved it Jason ❤️