For tender, melt-in-your-mouth beef you can't go past this recipe for Slow Cooker Beef Cheeks. Not only is this recipe easy and tasty, but it's no fail!
Have you tried to cook beef cheeks before but they have come out tough and chewy? I'm sharing with you my tips for success so they come out tender and full of flavour - every time.
The best way to overcome the problem of them turning out tough is by cooking them in a slow cooker.
Table of Contents
Slow Cooker Beef Cheeks
Beef cheek meat is from the facial part of the cow, and is a muscle that gets a lot of work - all that chewing all day - so it needs time to tenderise.
This makes them a great cut for slow cooking because you get a really great result with a cheaper, budget-conscious cut of meat.
I have cooked these beef cheeks low and slow in a combination of beef stock, red wine and herbs until they are so delicious and soft that you can pull the meat apart with a fork.
Just ticking away in the background in the slow cooker, these slow cooked beef cheeks make an awesome make-ahead dinner party dish as well as an easy weeknight dinner.
What are beef cheeks?
Beef cheeks (also called ox cheeks) are the muscles on the facial cheek area of the cow, one on each side of the head.
Why you will love these slow cooker beef cheeks
- So tender.
- Make ahead.
- A relatively cheap cut of meat.
What you need to make this recipe
*Please see the recipe card below for exact quantities and detailed instructions
- beef cheeks (also known as ox cheeks - readily available at most large supermarkets)
- olive oil
- brown onion
- carrot
- garlic cloves
- tomato paste
- plain flour (all purpose flour)
- dry red wine - don't go for anything fancy or expensive, save that for drinking
- beef stock (or beef broth)
- thyme leaves
- rosemary sprigs
- red wine vinegar
- salt
- black pepper
*Please see the recipe card below for exact quantities and detailed instructions
How to cook beef cheeks
- On the stovetop, heat the olive oil in a large fry pan and brown the beef cheeks well on all sides, then remove from the pan and set aside.
- Next, add chopped onion and carrot to the pan and fry until starting to soften.
- Add crushed garlic and tomato paste, then plain flour.
- Gradually add red wine and beef stock.
- Add red wine vinegar, herbs and salt and pepper and bring to a simmer, then transfer to the bowl of a slow cooker.
- Add beef cheeks (as well as any resting juices) put the lid on and cook for 8 hours on low.
Top tips for the best result
- Browning the beef cheeks really well is important, this is where the flavour comes from.
- You can brown the beef cheeks using the sear function on your slow cooker if you have one (rather than using the stove) as long as you are able to brown them really well - if it doesn't get hot enough I would advise using a pan on the stove instead because this step gives you the best flavour result.
Storage
- Leftovers can be kept in an airtight container in the fridge for 3 - 5 days.
- This recipe is suitable to freeze.
Suggested sides for beef cheeks
Twice Baked Mashed Potato - creamy, cheesy potatoes baked in the oven. The perfect potato side dish with gooey cheese in every bite.
Mashed Potatoes with Mustard - rich and fluffy mashed potatoes swirled with garlic and mustard butter.
Arabic Rice - a Middle Eastern dish that includes vermicelli pasta that has been fried until golden brown and then cooked with the rice for extra taste and texture.
Frequently asked questions
Not if they are slow-cooked.
Generally, yes.
Ox cheek.
Beef cheeks are the facial muscles of the cow.
📖 Recipe
Slow Cooker Beef Cheeks
Ingredients
- 1 kg beef cheeks usually 4 cheeks
- 2 tablespoon olive oil
- 1 brown onion diced
- 1 large carrot diced
- 4 garlic cloves crushed/minced
- ¼ cup plain flour all-purpose flour
- 1 tablespoon tomato paste
- ¾ cup dry red wine
- 1¾ cups beef stock
- 2 teaspoon fresh thyme leaves
- 1 teaspoon fresh rosemary leaves very finely chopped
- 2 teaspoon red wine vinegar
- 1¾ teaspoon fine salt
- a few grinds of fresh black pepper
Watch me make this recipe
Instructions
- On the stove, heat the olive oil in a large fry pan over high heat and brown the beef cheeks well on all sides (if your pan isn't big enough you may need to do this in batches), then remove and set aside. See my notes for using the sear function if you have it.2 tablespoon olive oil1 kg beef cheeks
- To the same pan, add onion and carrot and cook until starting to soften.1 brown onion1 large carrot
- Add crushed garlic and tomato paste and continue to fry for 30 seconds.1 tablespoon tomato paste4 garlic cloves
- Add plain flour to the pan and stir to coat everything in flour then continue to fry for another minute.¼ cup plain flour
- Gradually add red wine and beef stock, stirring to remove any lumps and scraping up any brown bits from the base of the pan.¾ cup dry red wine1¾ cups beef stock
- Add remaining ingredients and bring to a simmer.2 teaspoon fresh thyme leaves1 teaspoon fresh rosemary leaves2 teaspoon red wine vinegar1¾ teaspoon fine salta few grinds of fresh black pepper
- Pour the hot stock and vegetable mixture into the bowl of the slow cooker.
- Add in the beef cheeks as well as any resting juices, put the lid on and cook on low for 8 hours or until beef cheeks are tender.
- Remove the beef cheeks from the slow cooker and cover to keep warm.
- Pour the braising liquid into a small saucepan and simmer over medium heat until desired consistency.
- Serve beef cheeks with sauce.
Notes
- You can brown the beef cheeks using the sear function on your slow cooker if you have one (rather than using the stove) as long as you are able to brown them really well - if it doesn't get hot enough I would advise using the stovetop instead because this will impact the finished flavour.
Hello Lee-Ann ,
the recipe for beef cheeks what else can I use maybe beef round cubes
I am from the USA and we don't sell beef cheeks.
Hi Denise! I would use another slow cooking cut of beef, things like beef ribs or osso bucco. L x
These were so easy and turned out really well. So tender thanks.
You're welcome, Adam!