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…..
Amazing! So easy! Honestly the best thing I’ve tasted in a while and making the leftovers into the pasta tonight! So excited!
I’m glad you enjoyed this Alicia! Thank you for letting me know 🙂 N x
I’ve made this recipe 4 times now – and have also tried it using beef ribs – OMG, sooooo delicious and the ingredients/steps so easy to follow/remember. Thank you so much for kindly sharing this with the world! My family and friends thank you too haha 😉
Hi Nagi, made your recipe last night for a couple of old friends – I mean old, a few with chewing problems. It was beautiful, they loved it. So rich and comforting, melt in the mouth. Didn’t blend the gravy, just reduced to a thick, vegie mix and poured it over….and it was so simple and easy to cook. Prep all done early, used half a bottle of good wine and drank the rest for pre dinner drinks.
Thank you
Just made these tonight and they were great! The beautiful hearty and flavoursome taste of the gravy was yummy poured over the meat and mash.
Will be making the pies tomorrow night!
Just wondering if you could make this with lamb?
Glad you enjoyed it Prue, thanks for letting me know! Absolutely you can make it with lamb, just switch the cheeks for either shanks for large pieces of shoulder 🙂 N x
hi
I have made your recipe a few times now – the last time I think the cheeks were quite large so it was not perfect / really tender like before- Whats the longest time do you think the cheeks could be left in the slow cooker…..on low???? Thanks
Hi S! It does depend how large they are 🙂 For the size in the recipe, I think 10 hours would still be great!
This recipe is fantastic and I have finally realised you have a food blog too! I can’t wait to try more of your recipes Nagi. Thank you so much.
You’re so welcome Janet!! N xx
Absolutely delicious, thankyou. Im 67 years of age and never had beef cheeks. In fact I thought beef cheeks were my grandmother ‘s era. How wrong was I? The meat melted in my mouth and the sauce -wow!!! Thankyou for such an easy recipe that I can eat 3 + ways.
Can’t wait for the next family get together to cook your recipe and wow the hungry masses!!!
I
I’m glad to hear you enjoyed this Ruth!!! Thanks for taking the time to let me know 🙂 N x
Wow, this was so delicious! I can’t wait to make the ragu and pies with the leftovers. I had to beat everyone away from taking seconds! I’ll be checking out more of your site 🙂 Thanks!
So pleased to hear that Catherine! Thanks for letting me know 🙂 N x
Superb recipe. Very well explained. I have tried it , came out really good. Thank you
If you were to double the meat (3kg) would you double all the other ingredients as well?
Yep! Use the recipe scaler – click on servings and slide 🙂 N x
I have 2 cheeks weighing half a kilo , so I only did 3/4 cup of wine and half cup of beef stock , will be enough or is it supposed to cover over the cheeks ?
Oh – and use a saucepan instead of a pot!
HI Karen! I would pop a bit of water in so they cheeks are almost covered 🙂
Just tried this tonight and it was so delicious! I used my pressure cooker. Definitely going to be a regular meal.
Fantastic to hear Caligrrrl! Thanks for letting me know! N x ❤️
I’ve been cooking this recipe for a couple of years now both the slow cooked beef cheeks and the ragu are to die for. I’ve always been sceptical of recipes that talk of “melt in the mouth” tenderness but this recipe is spot on. The recipe itself is so easy to prepare and the smell of it cooking on a winter’s day is irresistible. Everytime I cook this for guests I get asked for the recipe. Try it you won’t be disappointed!
LOVE hearing that Martin!!! So glad you enjoyed it! N x
Tried beef cheeks for the first time last night and it was deliciously morish but also fills you right up! We all could not fit anymore food in! Thanks for the recipe, looks as if this will be a monthly dish.
LOVE HEARING THAT!!!! Thanks for letting me know Maria! N xx ❤️
I’d love to try this recipe soon! May I ask, how do I reheat from frozen? I tend to only cook for two so I usually have lots of leftovers.
Hi Denise! Let it thaw then reheat in the microwave or stove. If using the stove you might need to add a touch of water to thin out the sauce! 🙂 N x
Thank you! I tried this recipe out the other day with a bottle of affordable Rhone Valley wine. Came out great! Love your work 😀
I have always been fascinated with cooking with the less “popular” cuts- and the fact that beef cheeks seem to be a consistently cheaper cut really sparked my interest. After removing what seemed to be a large amount of fat, I was more than a little dubious- HOWEVER all the reviews that used any variation on the word “melt” were more than accurate; I am now a beef cheek convert! What are your thoughts on adding mushrooms into the process- part in the puree/gravy, part left for serving along side? Not that your recipe is anything less than perfection…
YES YES YES to adding mushrooms! Always!!!! N xx
Does it matter if you cook for longer than 12 hours ?
I think you’ll find it gets too soft 🙂 There is such thing! N x
Could you make this in the pressure cooker?
Yes you sure can! Please see Pressure Cooker directions in the recipe steps, there’s a heading 🙂 N x
Several weeks ago I saw beef cheeks at the grocery store and it seemed like a lot of beef for not a lot of $$$, so I figured it might be worth an experiment. I followed your recipe here and was amazed at how such a tough cut of meat could transform into something so tender, moist, and flavorful!
If anyone is interested, I had to modify the recipe slightly but it still came out great: I used vegetable stock because I didn’t have any beef stock; also, I cooked them on a stove-top, it took about 3.5 hours and the liquid got a bit low a couple of times, so I replenished it with more red wine. I like to think that the (cheap) red wine I used was happy to end its life tasting like an expensive restaurant entree.
Thank you for sharing this! I’ve been burned more than once with a recipe that promised to turn a tough cut into something tender – but this recipe really delivered! I’m off to the store now because I’m going to make it again!
I love hearing that Craig! So pleased you enjoyed it, thanks for taking the time to let me know – N x
Could you do all of the prep work the evening before (prep steps 1-4, then slow cooker steps 1-3), put it in the refrigerator, and then start it going in the slow cooker the next morning?
Yes! What a great idea!
I just made this for dinner. My 11 year old says it’s the best dinner he’s ever had in his life. The beef cheeks literally melt in your mouth. So very very tasty. I used my Le Creuset knock-off to cook this in the oven. I like to cook things that I can leave in the oven for a while on busy nights when I’m ferrying kids to activities. I made extra so I can use your pie recipe. Will definitely make again, thank you for sharing.
WOW you’re 11 yo has refined taste!! 🙂 Watch our MasterChef!