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Beef Cheek Meat

Beef Cheek Meat Recipe

Rebecca Blumer
Savor slow-cooked beef cheek meat with our foolproof recipe that transforms tough cuts into tender, delicious bites.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Course Main Course
Cuisine International
Servings 5
Calories 450 kcal

Ingredients
  

  • Beef Cheeks: 2 to 3 pounds trimmed (a small layer of fat can add flavor).
  • Salt: 1 to 2 teaspoons to taste.
  • Black Pepper: 1 teaspoon freshly ground.
  • Cooking Oil: 2 tablespoons (canola, vegetable, or preferred neutral oil.)
  • Onion: 1 large chopped.
  • Garlic: 3 to 4 cloves minced.
  • Carrot: 1 large diced.
  • Celery: 2 stalks diced (optional).
  • Tomato Paste: 1 to 2 tablespoons.
  • Beef Broth or Stock: 2 to 3 cups.
  • Dried Thyme or Oregano: 1 teaspoon (optional.)
  • Bay Leaf: 1 or 2 (optional.)
  • Optional Seasonings: A pinch of chili flakes paprika, or cumin for extra flavor.

Instructions
 

Step 1: Prepare the Beef Cheeks:

  • Trim excess fat, leaving some for flavor.
  • Pat dry with paper towels.

Step 2: Season:

  • Place beef cheeks on a plate.
  • Sprinkle with salt and pepper on both sides; press gently to adhere.

Step 3: Sear the Meat:

  • Heat oil in a heavy-bottomed pot or Dutch oven over medium-high heat.
  • Add beef cheeks without crowding; sear 2-3 minutes per side until browned.
  • Transfer to a plate.

Step 4: Sauté Vegetables:

  • In the same pot, add chopped onion, minced garlic, diced carrot, and celery (if using).
  • Reduce heat to medium; cook 3-5 minutes until onions are translucent.
  • Stir in tomato paste to coat vegetables.

Step 5: Deglaze and Create Base:

  • Pour in beef broth gradually, scraping browned bits from the pot's bottom.
  • Mix thoroughly.
  • Add dried herbs and bay leaf (if using).

Step 6: Simmer:

  • Return beef cheeks to the pot, submerging in liquid.
  • Bring to a gentle boil; reduce heat to low.
  • Cover partially; cook 2-3 hours until meat is fork-tender.
  • Check occasionally; add broth or water if needed.

Step 7: Check Tenderness:

  • After 2 hours, test meat with a fork; it should be tender.
  • Adjust seasoning as needed.

Step 8: Final Touches:

  • For a thicker sauce, remove lid for the last 15 minutes of cooking.
  • Stir gently to keep meat intact.

Alternative Cooking Methods:

  • Slow Cooker:
    - Sear beef cheeks in a skillet; transfer to slow cooker.
    - Sauté vegetables; add to slow cooker.
    - Add broth and seasonings.
    - Cook on low for 7-8 hours until tender.
  • Pressure Cooker:
    - Sear beef cheeks using sauté function.
    - Add vegetables and other ingredients.
    - Cook at high pressure for 40-50 minutes; allow natural release.
    - Check tenderness; cook additional 5-10 minutes if needed.

Video

Notes

Nutrition Information (Per Serving):
  • Calories: 450 kcal
  • Protein: 38g
  • Fat: 28g
  • Carbohydrates: 8g
  • Fiber: 1g
  • Sugar: 2g
  • Cholesterol: 120mg
  • Sodium: 750mg
 
Disclaimer: The nutrition information provided is estimated based on automated calculations and should be viewed as an approximation. These values are offered as a helpful reference and may vary depending on specific ingredients and brands used. For the most accurate results, please consult your own nutritional data or preferred brand values.