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:
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Brown beef cheeks aggressively – this is key for flavour!
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Saute garlic, onion, carrots and celery – our soffrito, the flavour base for the sauce;
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Add braising liquid ingredients;
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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;
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Puree sauce to thicken into a gravy-like consistency;
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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:
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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
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Paris Mash (ultimate creamy mashed potato!) or Creamy Mashed Cauliflower
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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…..
Hi Nagi (and Dozer)!
I’ve cooked this a few times – absolutely phenomenal recipe. Always a crowd pleaser!
I’m planning to make this again tomorrow – I always use the slow cooker method. I’m making mash to serve it with and have some green beans and broccolini as a side… however… I had planned to “cheat” and throw the green veggies in the slow cooker on top of the beef cheeks in the last hour or so to steam. Bad idea?
I cooked this recipe (slow cook method, 8 hrs) using a silverside cut of venison that was given to me. OMG!…it was absolutely delicious. I served it with mashed potato and broccolini.
I will definitely use this recipe again!
Nagi, as always this meal was stupendous! I had beef cheeks when I went to Tassie and have been craving them ever since – these certainly filled that space. Thank you xx
Beef cheeks, where have you been all my life? Honestly I can´t believe I´ve missed out on this cut of beef, first time trying it last night and oh my oh my was this good, got 2 more in the freezer, do you have anymore beef cheek recepi´s Nagi?.. I was even laughing in my sleep I was that happy with it x
I love beef cheeks and this will now be my go to recipe. Brilliant, easy. Thanks Nagi. I cooked 6 cheeks, 1.5 kg, to have enough for ragu and pies, both of which are brilliant. I could not find a pot big enough, so used electric frypan at low temperature, following stove top directions. I turned the cheeks every 30 minutes, cooked 3 hours. This didn’t work and the cheeks were still tough when I tested. I had reduced the sauce but nevertheless put it all in the oven at this stage (now fitting in a big casserole dish) and my twice cooked beef cheeks fell apart beautifully after another 2.5 hours. This quantity fed 4, with enough leftovers for both ragu and pies, reviewed separately. Totally worth cooking extra to enjoy both follow up dishes. I hope this helps others with quantity.
This is one of my favourite things to cook for a dinner party…mainly because it tastes so good, but also because it’s perfect for cooking ahead and reheating. It tastes just as good after freezing too. My pans tend to let steam escape a bit, so I’ve started placing a cartouche on top of the contents, to great effect (much less sauce evaporation!) Thank you Nagi 🙂
Absolutely delicious. Thank you Nagi 😊
I made this using the oven method in a Le Creuset Dutch oven and overall, it came out great!
Like a few of ‘you’… after 3.5 hours of cooking, there was little liquid left.
To remedy… I added a little Rao’s Ariabiatta (1/2 cup) and some chicken stock so I could ‘puree’ the veggies. My “foodie” wife couldn’t get enough.
One other minor point… not enough wine left for seconds. 😉
Brilliant recipes, husband just loves it. Thanks Nagi, XX Rated at 5 stars.
Hi there! i plan to make this tonight but only have 1.25 kg of beef cheeks. should i adjust the recipe in any way?
Absolutly delicious. Have used chicken broth, and Cook it on oven. Great
There is zero reference as to when to add the beef or chicken broth to the cooking?
See #3 under slow cooker directions, where it says “add all the remaining ingredients”. That’s when I added my stock.
Love, love, love this recipe. I did it for 1.20 hours in the instant pot and it was amazing. I’m always hesitant about red wine but this was the BOMB! I definitely will be cooking this again soon. Thank you Nagi – your recipes never disappoint. ❤️❤️❤️❤️❤️❤️❤️
Love this recipe!
Added a little spice to thw broth for my own taste and pumpkin and red capsicum to the mash and its now I have a new fave recipe.
Didn’t turn out well. I’m confused on the stove top method. Are you supposed to cook for 2.5 hours on the stove and then 3.5 hours in the oven. Also Didn’t say to cover so no sauce was left and burnt and dry cheeks. Didn’t make the 3hr oven journey only 2 and they were crisp
It says in step two to put the lid on, when you don’t put the lid on all the water will evaporate and turn into steam, if you had the lid on the water will be trapped inside the pot. Also, the instructions were meant to be read as either stove top or oven, since the method is so similar I guess they didn’t bother to repeat the steps.
The more you read recipes the better you will get a grasp on the style of cooking. Don’t give up and try again, after all, cooking is fun
Made this one tonight. Only had about 500g of beef cheek so used a third of the recipe but ended up topping up my liquid With stock and wine throughout the cooking. Cooked it for just shy of 2 hours and could have done it for longer but I was impatient! Meat was great but if I’d cooked for longer would have been more tender. Partner says it’s one of the best meals he’s ever eaten.
Can you cook this the day before serving? If so, what’s the best way to reheat?
Amazing! Thanks Nagi for another winner. I had them on high as they were the larger size but realised they were cooked after 6hrs. I read the bit about it being impossible not to overcook them, so turned to low till dinner time. Result… Melt in your mouth goodness! Served with your cauliflower mash… Perfect combo, thank you for the tastiness. My partner however does not thank anyone for the dishes 😂
Nagi, this is just the best! It is my go-to recipe. I will make it again tomorrow night. I think it’s my tenth time. I am constantly directing people to your website. I make mine in the slow cooker and finish in the oven. You are so right about limiting the liquid. I found too much causes the meat to boil and fall apart.
just a note that might be helpful for other…
I cooked my beef cheeks in a pressure cooker pot for 1 hour and they were still rock hard, so I transferred to the oven and have cooked for another 5 hours at 160 & they are now soft and tender & delicious!