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
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
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 – just had to send you a post …hate posting stuff online but making you an exception – your recipes are that good!
Tried your beef cheeks recipe last weekend – my guests rated it 10/10! Also tried your roasted cauliflower salad and that was a winner too! I then applied your baking powder-on-chicken wing technique on a piece of belly pork and the crackling turned out superb (seriously I have never gotten my pork crackling to be that light and crispy!!).
Thank you for sharing your recipes – am going to try more of your stuff – my family and I can’t wait!
Hi Anna, thanks so much for taking the time to “come out” and leave me a message! I’m so thrilled you are enjoying my recipes 🙂 You made my evening! As for crackling……genius. GENIUS! I have to try it!!!
Hi Nagi,
I came across your website (and so glad I have!) and I’m about to make this on the weekend for the first time and cannot wait!! I’m also doing a pork belly and as per one of the comments, have you tried using the baking powder on the skin and does it work to give you the beautiful crackling? :O
Also, in terms of pressure cooker time – if I’m doubling the amount of beef, would the cook time need to be a lot longer?
Thank you!
Hi Lillian! I’m so sorry for the late response 🙁 I had a crazy weekend. If you double the recipe then yes, I would increase pressure cooking time by 30% or so. Regarding pork belly crackly, I promise you don’t need baking powder for crackling!!! Just pat it dry and get it in a stinking hot oven. You can even cook it on low first then blast the crackling at the end in a hot oven, just cut it off the belly and stick it in a really hot oven!
Hi Nagi,
Thanks for the tip on the pork belly!! Everything turned out great and the beef was so tender! Your recipe was perfect! I love your recipes!
I’m so glad Lillian, thank you so much! N x
Hi. I excited to try this recipe, in fact it is in the slow cooker as we speak. Does it matter that the liquid doesn’t cover the beef cheeks?
Hi Richard! Nope, that’s totally fine 🙂 It kind of “steams” the top, the whole thing ends up really tender, even the part that’s not covered in liquid!
Hi could you add the potatoes to the stew in the slow cooker? If so when should I add them in as I don’t imagine you could cook them for whole 10 hours? Thanks!
Hi Cheryl! I’d add them with about 4 hours left for the cook time 🙂 Decent size chunks about 2cm / 1″ cubes!
Hello, these were on special at Aldi today…trying the slow cooker tomorrow – let you know how it went
Looking forward to hearing Reen! 🙂
Oh happy days…..the smell was amazing and clean plates all round you are some kind of cooking goddess with your instruction break down – was delicious
konichiwa Naji
Today I am cooking my third batch of cheeks.
My first lot as per your recipe. Yum Delicious. I did change the wine as I only had Shiraz.
My second batch I played around with the recipe and used Nuoc mam plus added salt to taste and 1 teaspoon of sugar. Yum yum delicious. Still use Shiraz
The third one, no sugar but a table spoon of plum sauce. Same wine type.
4th to be eaten this Wednesday and I did not brown the cheeks. My harshest critic is my Japanese friend who doesn’t say anything (too polite) but I know when she has a doubt. She will look at my husband and see if he eats it. Only because my husband I so very hard to please with stews etc. Curry is fine but ‘stew’. So that time I got the Yum yum yum delicious. So it looks like I am subjected to the YUM test.
My next lot of cheeks I will look into Miso getting added. Will have to investigate that though.
My friend likes my Japanese Cotton cake. I think it is a bit fiddly having a water bath but I get the logic. Anyway I cook it as specified and Meg thinks it excellent. I like her to be happy.
thanks for your recipes and taking the time to answer.
Anyway she ate the
I love that you add your own touches to my recipe Martha! I think Miso will add a great depth of flavour to this 🙂 Just that little “something something”!
WOW WOW WOW!! I had not eaten beef cheeks before trying this recipe. Had a friend over for dinner as well as she said she’d had beef cheeks recently at a restaurant and they weren’t anywhere near as nice as the ones using this recipe. I’m hooked. I’m a fan! Thanks for sharing ….
WOO HOO!!! I am SO THRILLED to hear that Colleen, thank you thank you!!! N xx
Hi Nagi. Thanks for this amazing recipe!! This beef recipe is absolutely divine and beef is so succulent. Can’t wait to try more of your recipes!
I’m so glad to hear you enjoyed my recipe Michelle! Thank you for letting me know! N x
Hi , cooked this yesterday , oh WOW it’s amazing first time we have had beef cheeks ,such an easy recipe to follow ,absolutely scrummy , def cook again
Thank you Julie! I am so thrilled you enjoyed this, and thanks for coming back to let me know! N x
My goodness! I am not a beef fan but the family is and they loved this recipe! We had the meat and sauce over wide noodles. And I will confess, I too enjoyed the meat. Thank you for this wonderful recipe.
I’m so glad to hear you enjoyed this! Thank you so much for letting me know! N x
Beautiful and easy way to cook beef cheeks! I added a bit of chillies to bring more depth into the sauce.
I’m so glad you enjoyed this Marta! Thank you so much for letting me know! N x
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://innovate-pulse.news/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.
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
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.
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
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 🙂
(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??!!!
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 🙂
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!!! 🙁