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…..
Hi Nagi,
Recently discovered your site and I am in love!! I am an Australian, from Perth, living for a long time now in Uganda, central Africa and as much as your recipes I love your down to earth, good old Aussie attitude and your way of thinking. I didn’t realize how much I missed it until I started reading your recipes and commentaries. Cheers to that!
Have already tried several recipes and they were fabulous.
I want to try this beef cheek recipe but where I live beef can only be obtained in 2 forms – a 1kg pack of beef fillet, which is generally very tender, and a 1kg pack of stewing steak, which is not tender at all. I thought your recipe would be good for the stewing steak to make a casserole of sorts.
What changes would you recommend for making this recipe with 1kg of steak pre cut into approx 2.5cm cubes? I will cook it in a slow cooker.
your thoughts much appreciated
Erin x
Hi Erin! WOW how exotic, in Uganda? Gosh, that’s about as different as you can get from Perth!! You know, if you have a butcher in the area it might be worth asking them if they have beef cheeks. Because honestly, they have to do something with that part of the cow, why not sell them (at a ridiculously low price – to you?!) But yes, you are bang on – the stewing steak is perfect for this. I would cut cubes about 3cm because they shrink and any smaller they will cook too fast and so the sauce won’t have quite the depth of flavour. 🙂 It will cook a bit faster than using beef cheeks because the pieces are smaller. Around 30 minutes less in the oven/stove or 2 hours less in the slow cooker. Hope you love it!!
Hello Nagi,
I enjoyed reading your recipe on beef cheeks that a found on msn food and the related comments. I am in Penticton, British Columbia, Canada. I have never come across beef cheeks anywhere.. I also lived in South Africa and never came across them there either.
I think the closest I’ll get is chuck roast meat and I’m sure that should work out.
I look forward to trying some of your other recipes too.
Thanks,
Derick
Hi Derick! You should definitely be able to get beef cheeks at butchers, and they should be very good value! Put it this way – what does the butcher DO with beef cheeks, if they don’t sell them? He he! But yes, you are absolutely right, this will work fabulously with chuck or any other slow cooked beef cut. I do hope you enjoy it!
Hi Nagi,
Greetings from Sweden!!!
This is the first time I have ever signed on to comment on
a recipe. I simply had to comment.
Thank you so much for posting this recipe.
Last week I decided that I wanted to do a few roasts.. So I went to the butcher and bought a kilo and a half of both Brisket and Beef Cheeks,, though I think they were OX cheeks, they were quite large.
I’ve had Beef Cheeks a few times at different restaurants here in Stockholm Sweden, and absolutely fell in LOVE
with them.
So, anyway, I came home from the butcher and started looking for recipes for the Cheeks.
Yours was the best I could find, and BOY, am I glad that I went with this recipe.
The family LOVED IT!!!
I used a bit more wine, like around 3/4 of a bottle of French Cabernet and 2 cups of Ox Fond/ Stock..
Also, around 8 cloves of garlic and 10 sprigs of thyme.
I cooked it for 3 hours on my stove top, covered with a Parchment Cartouche and a glass lid.
It came out absolutely perfect!!!!
at the end, when I was using the hand mixer on the sauce, I added touch of Balsamic vinegar and garnished it with
a few sprigs of thyme on top of the meat after it was plated.
This was an absolute winner. My family was raving about this.
Next time, I am going to try to make it in the oven, and see if it comes out different.
( hopefully, someday I will get a slow cooker. )
anyway, Thank you again for posting this. I will be trying more of your recipes very soon.
Cheers from Sweden~
PS… You mentioned that it is very expensive to make beef stock in Australia.
It is also expensive here in Sweden…. so, what I do, is when I buy any beef and I am trimming it,
In my freezer I have a container that I use for the trimmed off pieces beef connective tissue and fat that I would normally discard into the trash.
I am going to make Beef stock with these trimmings once I have enough saved up.
Lastly, for the person who accidentally used too much salt on their beef.
I did this with my brisket the other day.
I then just made a Roux, and then added a lot of cream, and I was able to salvage the
juices from the brisket even though the juice was a bit salty, the roux and cream mixed well
with it to make a wonderful beef sauce.
Oh wow! Thank you SO MUCH for taking the time to leave such a detailed message!! I am so glad you enjoyed it, warms me to my soul just thinking about it 🙂 I love your touch of balsamic! That’s a great little touch to cut through the richness of the sauce a bit! N x
I just made this recipe with 4.5kg of beef cheeks. Let’s see how it turns out tomorrow!
Woah! That’s a LOT of beef cheeks! 🙂 Hope you love it! PS It will need to cook longer, not double the time, maybe add another 45 minutes to 1 hour. 🙂
Hi Nagi
What slow cooker do you use?
I have made Beef Cheeks before, but nothing like your recipe, will 100% try this out.
By the way have ordered a Kyocera Red Adjustable Ceramic Slicer with Hand Protector form Amazon. Great tool to have in ones kitchen. Have always done by hand lol.
Loving your site.
June.
I use this Breville fast/slow cooker. It’s a slow cooker, pressure cooker and also has a saute function which is quite handy! http://www.breville.com.au/the-fast-slow-cooker.html
I have to ask – how do you usually make beef cheeks?
Ooh, the ceramic slicer! You will love it, it’s SO handy! I swear, every vegetable is so much yummier when it’s been shredded!! Especially fennel. I use it a lot for fennel – makes a beautiful salad with just a bit of lemon and olive oil (and parmesan!).
So glad you’re enjoying my site June!! N x
Hi Nagi.
I do Beef Cheeks in the slow cooker, as per my butcher told me. In homemade beef stock get my beef bones from them, with onions, carrots and what ever vegetables i have on hand. Sometime I make into a pie (frozen pastry lol.) or casserole out of it. I am learning so much from my butcher, the different cuts of meat.
This is the link for my butchers http://www.thebutcheryltd.com/locations.html
I go to both there shops, brilliant people there.
Hope you had a nice weekend
June
I pretty much always use frozen pastry, there is NO SHAME in that!! 🙂 I love chatting to my butcher about meat cuts too. I have a cheeks recipe I do quite similar with a brown gravy like what you described, no canned tomatoes. And more veggies. 🙂 I think ours are pretty similar! Weekend was fabulous, hope yours was too!
Hi there,
I have the same pressure cooker as yours, the fast slow cooker from breville. What setting and time should i set the PC to? Any variation to the recipe? Less liquid stock? To reduce the liquid at the end, do you use the saute function or transfer to another pot?
Cheers
Hi Jay! 1 hour on high will do it 🙂 I added Pressure Cooker instructions to the recipe, just follow the slow cooker directions but cook in your pressure cooker instead.
And YES absolutely you can do the liquid reduction using the saute function! Isn’t it handy? 🙂 I don’t reference it in recipes because not many slow cookers have them! 🙂
Hi Nagi! This recipe is going to feed my husbands hungry Italian family tomorrow. I’m doubling the amount of meat, how long would you recommend for cooking? I need to have it ready by 1pm 🙂 thank you! X
Hi Charlotte! I’ve doubled the recipe before and the cooking time increased by about 1 hour, not double the time. But to be safe, whichever cooking method you choose, add an extra 1 1/2 hours. But check it every 30 minutes! I hope you love it! N x
Thank You!!!! 🙂
I used the published recipe – except I doubled the celery, and also added some flat leafed parsley from my herb garden. TRULY? The best meal I have eaten in my life – just awesome! I cook every day – for fun and pleasure. But THIS??? Just knocked it out of the park. THANK YOU! Oh, because of my working hours, a 15 HOUR cook! And the wine? In Australia, ALDI do a 2 litre cask of Shiraz – from Brooke James. Totally drinkable on it’s own – Just $8.99 for 2 litres. I just went with the recipe – awesome!
Hi Nagi
I tried this recipe last evening and it turned out super-duper. Whole family enjoyed.
Thanks for sharing.
With the left over meat, I’m thinking of ‘pulled beef cheeks’ with fried noodles. Hahahaha….
Cheers
Angeline
HI Nagi, like Ange I’m in the outer East of Melbourne and last time I made this recipe (which was TOTALLY AMAZING) I really struggled to get the cheeks. My hubby has requested Lamb shanks this weekend so I’m looking for a yummy recipe and wondered if I could use this recipe & just substitute the shanks in? Would I need to change it much? I’d appreciate your thoughts!
Cheers
Vikki
Hi Vikki! We’re totally in sync, I’m making lamb shanks this weekend too! This recipe is fabulous for lamb shanks, and the cooking time will be about 30 minutes less if you use the ones you can get from Coles/Woolies rather than giant ones that they sometimes sell at Harris Farms and Butchers (which are usually called Lamb Hind Shanks). You don’t need to change anything at all other than perhaps reducing the cooking time!!
The recipe I’m making this weekend is different to this, it has a shiny glaze-like sauce. I’ll share it soon! 🙂
Thanks Nagi, I’m on the lookout for the Hind Shanks they look so much meatier! I like the sound of your shanks, I’ll keep an eye out for the recipe!
at $24kg not really a budget cut anymore, I was very disappointed at the price, especially as in my Mum’s day the butcher chucked them in for the dog lol. Brisket was also 24kg today – eek…
They must of felt my pain as when I opened my bag when I got home the beef cheeks I rejected on price, were in my bag at no charge 🙂 – mind you I had just spent $65 on 4 lamb shanks, a piece of brisket and chicken breast…
So – here I am looking for recipes and as always you dont fail to deliver. Now away from my winge and to the recipe. Do you ever use a Pressure Cooker? I am a slow cooker devotee who is now dabbling in Pressure Cooking so any suggestings for timing would be great!
Cheers
A
Woah – $24 a kg?? What butcher are you going to? (I see your in Aus!!) Every butcher I’ve been to sells them for around $10/kg! I used to order from this place when I was doing massive cook ups – http://www.brookvalemeats.com.au/products.php?product=Beef-Cheeks-%252d-1kg-Pack-%252d-for-curries-and-stews-%28may-be-frozen%29
That’s so nice that your butcher threw them in. That’s the great thing about shopping at locals rather than large supermarkets, isn’t it? I often get my butcher to taste test new creations and he gives me advice on how to cook new cuts of meat. (And brisket at $24 kg….seriously….WHAT butcher are you going to?? Harris Farms is selling brisket for half the price!!) N x
I know I was mortified! Im in the outer east of Melb and find it very difficult to get the secondary cuts at local butchers without pre ordering or having to purchase frozen and I couldnt make it to my preferred butcher before closing.
I was buying from a large butchery at Forest Hill shopping centre. I should have walked away. They arent even friendly like my preferred guy!
Anyway i cooked them on high initially for 50 mins – added some orange zest and juice as I read in other comments. After 50 mins I added a steamer trivet with peeled diced potato and chopped leek for a further 10m for potato and leek mash. Was amazing falling apart meltingly delicious. 5 stars.
Oh yay!!! I’m so glad you loved it! 🙂 You know, Coles and Woolies sell beef cheeks nowadays too. Try them if you are too offended next time! 🙂
I’ve never been able to find them in Coles or Woolies in my area, apparently not to many people out here in the east want these cuts. Drives me crazy. Try buying sage….thats a whole other saga lol
I’m making the ragu with the left overs tonight….can wait for that.
I brought some cheeks this weekend from Coles for 14.00.
That’s not too bad! I was just at my butcher yesterday and he was selling them for $9.99. 🙂 (PS If you ever pass an Asian butcher, you’ll often find it for around $7 to $8/kg!)
Oh and I forgot to respond to your pressure cooker message! I’ve made this a few times in the pressure cooker, about 50 minutes to just over an hour was enough (for small cheeks about 250g/300g (1/2 lb) each). If you are using a stove top one, make sure your pressure cooker doesn’t leak water as I had another reader ending up with burnt sauce because the liquid evaporated. If yours does leak, then add another 1 cup of water (or thereabouts). 🙂 Bring it to heat on medium high until it whistles, then turn it down to low/medium low to maintain the pressure. Or if you have an electric on (which is what I have) then just cook on high pressure for 50 min – 1 hour. 🙂
Hi Nagi! Do you think i could reduce some of the wine and use tinned tomatoes in this recipe? Going to give it a go in my new le crueset!
Absolutely! Or even substitute with chicken or beef stock. 🙂
Hi Nagi, about to try this tonight in the pressure cooker. Do i need to use any thickening agent for the sauce since it doesn’t evaporate in the pressure cooker?
Hi Bao! You’re bang on, it doesn’t thicken in the pressure cooker which is why I add a step to reduce it afterwards on the stove (or in your pressure cooker if it has a simmer function or is a stovetop one). When it reduces, it thickens enough to not require a thickening agent. I like to make mine smooth and even thicker by pureeing it with a stick blender. I hope you love it! 🙂
Wow … I really do love this recipe! Third time I’ve made it, and it hits the spot every time. I also love how you have two glasses of red left over from the bottle – perfect for a midweek meal! Thank you Nagi!
Ohhhhh…I had to giggle about the leftover wine!! Ha ha! I’m so glad you enjoyed it. Beef cheeks is such a fantastic cut! Thank you for taking the time to come back and let me know you loved it! N x
Hi Nagi,
I made this recipe yesterday with 1 kilo of beef cheeks. It is an awesome recipe! I followed the instructions but i cooked it in a pressure pot. based on the comments I was intending to cook it on high for 50 minutes but for my surprise after almost 30 minutes i felt a subtle burnt smell. I turned it off and I almost ruin the dish 🙁 it was moist but some parts of the pot was burnt, my partner told me tu por 2-3 cups of water and keep cooking. after 20 minutes I checked and yes very tender and full of flavor but the sauce has a subtle bitter taste (I guess for the burnt bottom of the pot). My question is: how would you cook this in a pressure cooker? double the amount of liquid and cooking in high? same amount of liquid but high until the first whistle and then low for the same time ? (50 min)
I think this is a very keeper recipe because its flavor and simplicity!
any suggestions would be really appreciated.
cheers
Maria
Hi Maria, that’s odd! Pressure cookers only let a little bit of liquid/steam out while cooking so it shouldn’t run out of liquid and burn. In fact, when I make this using my pressure cooker, I end up with more sauce because of that so to convert stove top recipes to pressure cooker, I reduce the liquid. Do you think your pressure cooker could be leaking liquid? Is the seal ok?
For the pressure cooker, I use the exact same recipe, and do exactly as you say – high until the first whistle, then low . 🙂
I’m glad you loved the flavour! – N x
hi, I am going try your recipe tomorrow looks beautiful. My question is I have 3 large beef cheeks 580g each should I cut in half before cooking or after cooking. Thanks.
Hi Lyn! Either will be fine 🙂 But if you leave them whole, you will need to increase the cooking time a bit 🙂 I hope you love it! – Nagi x
THANK YOU! I made this incredible meal for my husband and daughter (7 years old) for dinner tonight and their only complaint was that there was not enough, I did make 6 cheeks by the way. Honestly, this recipe is simply beautiful. Classic ingredients that’s readily available. The three of us share an absolute love of fine foods and cooking, it’s our passion. So thank you, thank you for sharing your talent.
Oh Vanessa! THANK YOU so much for coming back to let me know how much you loved it!! You know, when I first shared this, I didn’t think anyone would read it because I thought not many people would cook using beef cheeks. I’m so happy hearing from all these people that love beef cheeks!! It is one of my favourite slow cooking cuts of beef. SO cheap!!
Thank you again!! Hope you’re having a wonderful weekend! (PS And especially happy your 7yo daughter loved it!! It passed the kid test!) N x
What a great dish this turned out to be, though I added orange peel and a little sugar to the cooking liquid because I used more wine. I also added some orange zest to the top of the beef after plate up which complemented the dish perfectly.
Hi Stephen! I’m SO glad you enjoyed this! Orange peel is a fabulous addition for a little subtle flavour twist on it. 🙂 Thank you for taking the time to come back and let me know you liked it! 🙂
Have made this three times in the last month. I freeze meals for later use. I opt for califlower puree instead of potato. Easy recipe to follow.
Brenda! I’m SO HAPPY to hear how much you love this! It freezes fantastic 🙂 And cauliflower puree is brilliant with this. Wow. SO creamy! Thank you for coming back to let me know how much you enjoyed it – made my day! N x
Brenda! I’m SO HAPPY to hear how much you love this! It freezes fantastic 🙂 And cauliflower puree is brilliant with this. Wow. SO creamy! Thank you for coming back to let me know how much you enjoyed it – made my day! N x
Hi Nagi
I had a friend come over for dinner tonight who’s only request was for beef slow cooked. I found your Beef Cheek recipe and thought it would more than fit the bill and I was right!
Simple and just so delicious
I love your site, so many recipes I can’t wait to try!!!
Thank you
Emma
Hi Emma! I’m SO GLAD you enjoyed this!! AND your friend! Thank you for your kind words about my site, I hope you do find more recipes to try! Hope you’re having a lovely weekend – N x
Dear Nagi I have recently lost my wife after 45 years of her fantastic cooking. I had beef cheeks in a restaurant where I live and were good I went on line and found yours not good but fantastic I have saved all your e-mail’s and use them a lot. Thank you for making me a great cook
David
Oh David. I’m so sorry for your loss, it’s made me teary reading that. I can’t imagine what you are going through. My thoughts are with you and I can just imagine how proud your wife is, watching over you and seeing you taking on cooking. 🙂 Thank you for your wonderful message and I’m so glad you are enjoying my recipes. I hope you have a wonderful weekend. N x
Love this!!
we have tried beef cheeks a number of times and this recipe is definitely the best.
Hi Julia! Thank you so much for coming back to let me know you enjoyed it! I’m thrilled that you loved it 🙂 This is such a classic! Have a great day – Nagi x