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…..
so delicious !! a defo comfort food for cold january in the uk..we had the leftovers the next day warmed up in brioche buns .
thank you ill defo check out your other recipes .. bonn appetite !!!
I held a dinner party at the weekend and made this and all I can say is wow!! My guests loved it so much they had seconds! I didn’t make the mash; instead opting for a parsnip puree but the beef cheeks were incredible. It literally fell apart. I didn’t blend the sauce either, it was perfectly fine as it was. I opted for whole chantenay carrots and red onions and it was all just beautiful. Thank you very much for sharing this recipe. I will be making this a lot! x
That’s so terrific to hear Angela!!!! Thank you were sharing your feedback – N x ❤️
If you like it this way you should try it with a real good quality grits use cream and a anyt type of cheese you like my wife used Gouda cheese
Ooooooooohhhh!!!! YUUUUUMMMM!!!
I made these for tonight’s dinner and they came out terrific! The directions were easy to follow and could not believe how tender they came out. I will definitely make these again. Thanks for the recipe!
Really enjoyed this recipe I added a little butter to the sauce just to give it a bit of gloss the cheeks were so soft you could have spread them like butter I’m looking forward to trying the Ragu with the leftovers tonight.
That’s wonderful to hear Andy!! Thanks for sharing your feedback! N x ❤️
Hello Nagi,
I live in British Columba Canada, an ex Kiwi, so always appreciate the down under recipes. I was able to buy the cheeks at a local store for a very low price. I had originally seen the recipe on My Kitchen Rules, and was intrigued to try it. I made these today and they are delicious. – your recipe rocks.
Thanks for your blog. I have made a few recipes and they always turn out so good. I have pork cheeks here also, and was thinking of using the same sauce ingredients.
I’m so pleased you’re enjoying my recipes Yvonne, thanks so much for letting me know! N xx
This is the second time I have made this and both times the sauce a way to salty. It is the addition of the two teaspoons of salt and the end of the vegetable cooking. This has to be a mistake.
Thanks for the feedback Doug! I will adjust the recipe to say to add salt to taste 🙂 N x
Thank you so much for your beautiful recipe. I am making it at the moment for a dinner party tomorrow night. Do I purée the veg & liquid now or wait until I have heated it up tomorrow.
Colette
Hi Colette! Sorry for the delay responding 🙂 I puree when I make it 🙂 N x
Thank you so much for this recipe. I made it today and hubby and I just polished it off (well almost). Rave reviews from hubby – he really really enjoyed it – so did I – it’s absolutely delicious. Very rich. Mine cooked for 10 hours on low in a small crockpot. I only cooked 2 beef cheeks but made the full sauce recipe. The leftover sauce will go in the freezer and I’ll add it to another beef casserole to enrich the flavour. Ten out of ten Nagi. Thankyou!
I’m so pleased to hear you enjoyed this Judith-Ann! Thanks for letting me know! N x ❤️
Some delightful variations:
* mix in some horseradish to the potatoes for a nice contrast to the richness of the dish
* add finely grated horseradish as a garnish
*saute some mushrooms and add to the sauce at the end. drizzle with some truffle oil for an over the top meal
* fortify the sauce with a little butter and brandy at the end, about 15 minutes before serving
This is a wonderful recipe! Weekday pleaser and elegant entree for when you wan to impress.
WOW I love those tips, thank you so much Zach!!! N xx
Made this for my family yesterday and it was absolutely delicious! I think it will become a regular meal in our house 😊
I am going to try this recipe tomorrow. I have never eaten beef cheeks but they were on sale at a local Mexican Market. I am looking forward to the taste. Thanks for the recipe. I did have to go to two stores to get the ingredients. I am stoked to have it tomorrow.
Oooh I hope you love it Leslee!
Wonderful recipe!
I also use it for other tough cuts of beef.
And the sauce really is to die for!
I’m so pleased you enjoyed this Jan! Thank you for sharing your feedback. 🙂 N x
PS From Petrus again: Hi Nagi. I totally agree with you about using basic stuff. It is so easy to make your dishes personal by adding slightly different ingredients. From my Dutch background I add nutmeg to green beans and cauliflower, cloves to red cabbage etc etc.
Just cooked ithe cheeks again tonight.
I confess two things: half the time I serve it without blending the ingredients into the sauce at the end – the casseroley mix is also quite nice. The other thing – I always play around wth recipes once I have mastered them – and I add a couple of Ottolenghi-type touches to this dish, like some star anise and dried figs cut in half. Hope you will forgive me! Perhaps you might try it too! Cheers and thanks.
Oh I love hearing about those extra touches. Never apologise! Recipes are a guide, always adjust to your taste! PS I love Ottolenghi, he is my foodie crush! 😂
Hello! I’ve been using your recipe for a year or two now. Soooooooooooooo gorgeous. Some of my friends are total food nuts and it gets them every time!
Wow what a compliment Petrus! But hey – YOU’RE the one who makes them, you’re the champ! 🙂 N x
Was looking for a recipe for beef cheeks, having not cooked them before, and found this. Loved it so much that I have subscribed to your blog. Fantastic recipes.
PS, I added a turnip to the beef cheeks. I love turnips in this sort of recipe.
I’m so pleased to hear you enjoyed this Jonathan! Thanks for letting me know – N xx
Cooking this for dinner on the stove top (low and slow) but at wondering if it’ll be ok to add tomato purée or a can diced tomato ??? What are your thoughts?
Certainly! I would put in a can of tomato 🙂 In addition to everything else already in the recipe 🙂 N xx
When you say to purée the braising liquid this means with the vegetables inside right?
Hi Jeff! Yep that’s right, it’s what thickens the sauce – if that’s what you want 🙂 N xx
Just to let you know Beef Checks is now my husbands favorite meal. I followed recipe for slow cooker and WOW it was so YUM!!!! Having friends for dinner this week and cooking it again, I hope they like it as much as we do 🙂 Certainly no need to go to a 5* restaurant when you can cook food like this at home! Thank you
I’m SO HAPPY to hear that Angela! THANK YOU for letting me know! N xx
Hi Nagi
I made this Beef Cheeks recipe earlier this week and it was absolutely as wonderful as you described and very simple to make.
Hubby and I loved it.
Finally a recipe that is a bit of a different curve on other beef dishes.
Thankyou
Val
Then why only 1 star Val?
I just bought two beef cheeks at halswell new world supermarket. first time i’ve noticed them for sale.
one of the nicest meals i have tasted was beef cheek in restaurant, the pedal pusher, lincoln road, christchurch.
remember cheeks had to be marinated before cooking.
any information appreciated.
here is to good eating.
thanks.
irish anna
woman of a certain age.
WHOOT! So pleased you enjoyed it Val, thanks for letting me know! N xx