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…..
Going to try your beef cheek recipe soon looks great, what starter or desert would you suggest to compliment this dish, cheers Catherine
Hi Catherine! I would have a relatively light starter because this is quite rich 🙂 Maybe even some crostini? Or garlic prawns or prosciutto wrapped asparagus. 🙂 And for dessert, what about a classic apple crumble? 🙂 https://salesdock.info/apple-crumble/%3C/a%3E%3C/p%3E
I’m over the moon to have found this blog and I’m slowly working my way through all the recipes. These beef cheeks are divine and were raved about by my dinner party guests. While reducing the sauce I added some sugar and it turned out fabulous. Thank you so much for sharing all these great recipes!
Thank you for trying my recipe Judith! I am so glad you enjoyed it – and that you FOUND ME!! And thank you for letting me know! N x
Nagi, this was absolutely delicious. I made it following the directions exactly. My family and I finished it about half an hour ago and we are already planning to have it again soon. Thank you so much for sharing.
Thanks for trying my recipe Katrina! I’m so glad you enjoyed it, and thank you for taking the time to let me know! N x
Hey! I don’t think I’ve ever left a comment on a food blog before, but I just had to let you know how awesome this recipe is. I made the crock pot version and it was fantastic. Beef cheeks are hard to come by here in NZ so I had to top up the meat with some ox tail and it worked really well. The rage recipe was perfect for the leftovers too. One very happy family here. Thanks so much.
Bridgette, not sure where you are but often butchers (rather than supermarkets) have beef cheeks here. I’m in Auckland and found them without too much trouble. Hope this helps.
Thanks for trying my recipe Bridgette! I’m so glad you enjoyed it, and thank you for taking the time to let me know! N x
Hi, this is my first time using my slow cooker. Is the liquid meant to cover the cheeks completely?
Hi Lorinda! Nope, it’s find if it doesn’t 🙂 The level of the liquid will differ depending on size of the the slow cooker but it works just fine whether it covers it or not. N x
This was absolutely yummy but I had to add potatoes and water to the sauce to make it less salty. I think the line that says to put 1 tsp of salt on each side is misleading and I had already done this before I realised it was 1 tsp for ALL the beef. Of course I didn’t then add the 2 tsp to the pot and I even rinsed off the meat!! But still too salty. I think this could be changed slightly as it is a bit misleading.
Hi Heather, I’m sorry you misread it, I will have a look at the recipe now and see if I can make it clearer. Glad you enjoyed it though! Thank you for letting me know! 🙂 N x
hi,
what is a non alcoholic subsitute for the red wine?
thanks
Probably no need to swap to an alcohol free wine, as the alcohol will be burned off at about 87 degrees, which will certainly be reached over the period of time these have to cook. The only reason any would be left would be too low a temperature or too little time at the needed temp, neither would be a problem in this dish.
I’ve cooked this a number of times now and never ceases to impress. I remove basically all the fat from the outside of the cheeks, and also at the end after removing the herbs I blend the veges etc in a thermomix to make the gravy, usually needs no reduction after the time I cook it for – lovely.
I’m so glad you enjoy this as much as I do Simon! Thank your for responding to Bec’s query 🙂
(non alcoholic substitute for the red wine) is pointless because there is no alcohol in the dish when ever you cook with an alcoholic beverage the alcohol is cooked out so in the end your cooking with non alcoholic wine you use wine
Actually, I read somewhere that even when the alcohol is cooked out there is a tiny amount of alcohol left??!!!
Hi Bec! Chicken stock / broth or non alcoholic would be fab if you can find it! It is sold at some supermarkets here in Australia 🙂
Just made this today for the family, just sensational! Thankyou. Just one question, can I freeze the cooked beef cheeks in red wine for a later meal?
Yay! So glad you enjoyed it Kylie, thanks for letting me know! And YES you can freeze the leftovers! N x
Hey!
I only just recently discovered your blog, but all of the food looks amazing. I made these the other night and it was delicious 🙂
I went ahead and made the pasta, but we still had enough leftovers which I used for bbq beef burgers. $7.50 for a 1.5kg of meat is a steal!
Thanks!
I’m so glad you enjoyed it Natalia, thank you so much for coming back to let me know!!! N x
Hi
I hosted a dinner party for 11 last weekend and used my friends as guinea pigs whilst I tried your beef cheeks recipe – what a success!! The dish was superb, so easy to make and a complete crowd pleaser!!
Thanks for a great recipe – I shall be making this one again!!
Kind regards
Evette
Yay!! I am so SO glad you and your guests loved this Evette, thank you for letting me know! N xx
This was absolutely delicious. Made it the slow cooker method and added some chilli (we like it spicey) and I must say it was melt in the mouth and just fantastic. On the to do list again. Thank you.
Fantastic to hear Alison! I’m so glad you enjoyed it, thank you for taking the time to come back and let me know! N x
Delicious, made the slow cooker version a couple of times, i’d personally say add sugar or dark chocolate to the sauce to taste while reducing but a great recipe as standard.
So glad you liked it Nick, thanks for letting me know!
Help! My sauce is too salty & it hasn’t finished reducing yet! So it’ll only get more salty when I get to gravy consistency! What can I do? 🙁
Hi hun! Oh dear, I’m sorry to hear you over salted!!! Drop in a couple of potatoes (peeled, cut in half). They will soak up some of the salt! 🙂 I hope that helps!!
Fabulous recipe. Love beef cheeks. The sauce is so very good. For US readers of this wonderful blog, you may find beef cheeks in the meat section of Walmart. It’s labelled beefcheek meat (brand on label is Rumba), currently 2.5 lbs for $8.55.
That’s so cheap! I’m jealous!!! It’s almost double the price here 🙁
I just discovered that this package of Walmart’s vacuum-packed beef cheek meat had approx. 40% excess fat that I needed to remove.
Oh dear, that is a LOT!!! 🙁
Did two cheeks in the pressure cooker on a week night, the smell had our mouths watering. Whilst the meat didnt have much flavour it was so tender and that gravy is divine, would have been great as a sort of pulled beef roll I think. Leftover gravy is in the freezer ready to go on some other week night when plain meat and veg needs a lift and am going to try is as a stew with carrots, potatoes and peas with dumplings once winter is here. And yes a pie. Yum. Thanks really enjoying your recipes.
Thank you Alma! I’m so glad you enjoyed it! PS The meat didn’t have much flavour??? Odd! Beef cheeks is a secondary cut and it’s full of flavour!!
Yes i was a bit surprised too, bit like gravy beef, maybe all the flavour went into that luscious gravy. Soooo tender however.
Hi Nagi, Thank you so much for your receipe !!! My family loved it !! I’m glad I read the notes about the sugar as I reduced the delicious sauce as i think it did need it. I can’t wait to cook more !!
That’s wonderful Kirsten! I am so glad you and your family enjoyed this!!!
I’ve used your recipe now for the third time tonight. Has proven to be a reliable go-to recipe for a relaxed Sunday dinner. What a delicious, hearty, & complex yet balanced recipe. I love the slow-cooker modification. All the prep is done by noon. & at 6 pm, dinner is ready. Wonderful! Thank you!
Thank you Lisa, I’m so glad you love this so much! Thank you for letting me know!
Had no trouble finding beef cheeks in Woolworths! Yay! Made this as a valentines day dinner. Got up bright and early to put these bad boys on.. 12 hours later, they were so bloody amazing. Even though it was just the two of us, I put all 6 on so we could have the ragu tonight! Thanks so much for this recipe.
YAY! I’m so glad you tried this Lucinda!! Isn’t it awesome that we can get beef cheeks at Woolworths now?? What a Valentine’s Day meal!!!
I must admit, I added a tsp of sugar to the reducing sauce to balance out the savoury flavour and loved it even more!
Well that’s perfect!! 🙂 I do that too sometimes.
Hi nagi,
My crock pot is pretty shallow. Does it matter if the sauce nearly covers the beef cuts?
Looking like a fab dish for everyone. Well done.
Doni
I have a deep pot for the oven did this recipe fantastic tender buietful
Wonderful! Thanks for letting me know you enjoyed it Alex!! 🙂
Hi Doni! Yup, that’s fine 🙂 Slow cookers don’t let any moisture out so the exposed parts cook in it’s own steam!
I often cook from online recipes, but this is the first time I’ve ever felt compelled to post a comment. These beef cheeks were incredible. Wonderful depth of flavour, melt-in-your-mouth, and the mash was so creamy. At the first bite, my husband said, “This is one of the best things you’ve ever cooked”, and I cook a lot.
Thanks Nagi! Here’s what I love about your recipes and your website:
– They are designed for the homecook. Steps are easy to follow, very detailed, and written with the everyday cook in mind.
– Not overly complicated, not pretentious, yet produces restaurant quality food.
– You provide several different cooking methods.
– Often when I want to make a dish, I will look at multiple different recipes for that dish online, and combine them based on what I think will produce the best result. It looks like you sometimes do this too, so you’ve already done the work for me!
Thank you so much for your recipes. These beef cheeks are going into my permanent recipe folder. Can’t wait to try more.
Gosh Rebecca, thank you! That is a high praise and I’m so touched that you took the time to leave such a thoughtful message for me 🙂 I’m so glad you enjoyed this recipe!! It’s one of my favorites!!!