What are beef cheeks?

They are the cow's cheek muscle, also known as ox cheeks. This meat is extremely tough; after all, this is a muscle that the cow constantly uses to chew. The only proper way to cook it is low and slow, which results in a wonderfully rich and tender dish.

What does beef cheek meat taste like?

Because it's a slow-cooked meat with a deep, rich flavor, it's comparable to slow-cooked cuts like oxtails or pot roast. Despite the fact that it has a distinct flavor and texture.

Why are my beef cheeks tough?

Maybe you didn't cook them long enough, or maybe you tried a dry cooking method like roasting. The only way to get them consistently tender is to cook them low and slow with a moist cooking method like braising. The slow cooker is ideal for this.

What are beef cheeks good for?

Because it is a popular cut, this muscle is ideal for appetizers, stews, soups, sandwiches, and main courses. When a cow chews with its cheek muscle, it produces dense muscle that, when properly cut by a good butcher, becomes very tender after cooking.

Slow-Cooked Beef Cheeks Recipe [Red Wine Sauce]

Description

Slow cooking transforms tough beef cheeks into a melt-in-your-mouth, rich, and flavorful meat.

Ingredients

Scale

2 teaspoons Diamond Crystal kosher salt or 1 teaspoon fine salt
▢½ teaspoon black pepper
▢1 teaspoon onion powder
▢1 teaspoon garlic powder
▢1 teaspoon smoked paprika
▢½ teaspoon ground cumin
▢4 lb. beef cheeks (6-8 cheeks)
▢1 tablespoon cornstarch mixed with 1 tablespoon of cold water

Instructions

Combine the kosher salt, black pepper, onion powder, garlic powder, smoked paprika, and ground cumin in a small bowl.
Layer the cheeks in the slow cooker pan as shown in the video below, sprinkling with some of the spice mixture between each layer. There is no need to include liquids. As the meat cooks, it will release liquid.
Cover and cook on LOW for 8 hours, or until the meat is very tender (the aroma will be incredible!).
To make a cornstarch slurry, combine the cornstarch and water. Gently fold the slurry into the cooking liquids in the slow cooker pan. Cook for another 30 minutes on high, covered.
Serve the meat on plates with the pan juices spooned on top.

Notes

The nutrition information comes from this USDA entry. The sodium content was adjusted to reflect the amount of salt I use. To account for the cornstarch, calories and carbs were adjusted.

I don’t add any liquid to the slow cooker pan before cooking, as you can see. As it cooks, the meat exudes a lot of liquid. However, it’s not a bad idea to add a small amount of beef broth to the slow cooker pan – no more than 12 cup.

Because beef cheeks vary in size, it’s difficult to predict how many this recipe will produce. They can weigh as little as 8 oz (raw weight) or as much as 16 oz. Most weigh around 12 oz raw and 6 oz cooked. A serving size for me is 1 cheek or 6 oz of cooked meat.

Category: Main Course
Method: Beef
Cuisine: American

Nutrition

Serving Size: 6 servings
Calories: 465kcal
Sodium: 544mg
Fat: 38g
Saturated Fat: 16g
Carbohydrates: 1g
Protein: 28g

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