Have you ever heard of beef cheeks and wondered what they are or why chefs love them so much? It might sound like a strange cut of meat, but beef cheeks are a hidden gem that can turn into the most tender, flavorful dish you’ve ever tasted. So, what makes this unique cut so special? Keep reading to find out why beef cheeks might become your new favorite comfort food.

What Makes Beef Cheeks So Special?

Beef cheeks come from the facial muscles of a cow. Because cows chew a lot, these muscles are very strong. That means the meat is tough at first—but with slow cooking, beef cheeks turn soft, juicy, and full of flavor.

Time & Skill Level

Prep time: About 15 minutes
Cook time: 3 to 4 hours (slow cooked!)
Skill level: Easy to Medium
Perfect for: Sunday dinners, meal prep, special occasions

Slow cooking makes beef cheeks soft like butter. Even beginners can master this dish with a little patience!

Essential Ingredients for Beef Cheeks

Here’s what you’ll need to make melt-in-your-mouth beef cheeks:

Main Ingredients:

2 lbs beef cheeks – The star of the show! Rich, flavorful, and best when slow-cooked. The collagen in the cheeks breaks down slowly, creating a silky and tender result.
2 tablespoons olive oil – Helps brown the meat and adds a hint of richness to the overall dish.
1 large onion (chopped) – Gives the sauce a sweet and savory base.
2 carrots (sliced) – Adds natural sweetness and balances the bold flavors of the beef.
2 garlic cloves (minced) – Brings out strong aromatic flavors that pair well with beef.
2 cups beef broth – Provides moisture and enhances the beefy taste.
1 cup red wine – Adds depth, richness, and a little acidity. The alcohol burns off during cooking, leaving a deep flavor.
2 tablespoons tomato paste – Concentrated tomato flavor adds body and color to the sauce.
Thyme and bay leaves – Classic herbs for slow cooking. They help develop earthy and comforting undertones.
Salt and pepper to taste – Essential seasonings to bring all the flavors together.

Ingredient Swaps:

No red wine? Use grape juice, pomegranate juice, more beef broth, or even balsamic vinegar for similar depth.
No beef cheeks? Try chuck roast, oxtail, brisket, or short ribs. They also become tender with slow cooking.
Want it spicy? Add a pinch of chili flakes or a chopped chili pepper.
Herb alternatives: Use rosemary or oregano if you don’t have thyme.

Step-by-Step Instructions: How to Cook Beef Cheeks

Cooking beef cheeks might take a few hours, but each step is easy. Let’s walk through it!

Step 1: Trim and Season the Cheeks

Place the beef cheeks on a cutting board.
Use a sharp knife to trim off any silver skin or extra fat.
Pat dry with paper towels.
Season generously with salt and pepper.

Step 2: Sear the Meat

Heat the olive oil in a large skillet or Dutch oven over medium-high heat.
Place the beef cheeks in the pan.
Brown each side for about 2–3 minutes until a golden crust forms. This adds tons of flavor.
Remove the meat and set it aside.

Step 3: Sauté the Veggies

In the same pan, reduce heat to medium.
Add onions and carrots. Sauté for 5–8 minutes until they soften.
Add minced garlic and cook for 1 more minute until fragrant.

Step 4: Add Tomato Paste and Deglaze

Stir in the tomato paste and cook for 2 minutes. This caramelizes the paste and deepens the flavor.
Pour in the red wine. Use a wooden spoon to scrape up any browned bits from the pan.

Step 5: Add Broth and Herbs

Pour in the beef broth.
Add bay leaves and thyme (tie them in kitchen twine or use a herb bag for easy removal).
Bring the mixture to a gentle simmer.

Step 6: Combine and Slow Cook

Option 1: Dutch Oven/Oven

Preheat oven to 300°F (150°C).
Place the seared beef cheeks in the Dutch oven.
Pour the veggie and liquid mix over the beef.
Cover and cook in the oven for 3.5 to 4 hours, or until fork-tender.

Option 2: Slow Cooker

Place the beef cheeks and sauce mixture into your slow cooker.
Cook on LOW for 8 hours or on HIGH for 5 hours.

Option 3: Pressure Cooker/Instant Pot

Use the “Sauté” function to brown meat and veggies.
Add liquids and herbs.
Lock the lid and cook on HIGH pressure for 50–60 minutes.
Let pressure release naturally for best results.

Step 7: Final Touches

Remove beef cheeks and let them rest for 5 minutes.
Skim any fat off the top of the sauce.
You can blend the sauce with a stick blender for smoothness, or leave it chunky.
Slice or shred the beef cheeks and serve with sauce over your favorite base.

Cooking beef cheeks is slow food done right. Take your time, and you’ll be rewarded with rich, melt-in-your-mouth flavor.

How to Serve and Present Beef Cheeks

Beef cheeks go well with many sides! Here’s how to build a delicious plate:

Base Options:

Creamy mashed potatoes
Soft polenta
Steamed rice
Cauliflower mash (for low-carb)

Tips for Presentation:

Spoon the rich sauce over the cheeks.
Add a sprig of rosemary or thyme on top.
Serve with a side of colorful veggies or a fresh salad.

It’s comfort food—but with a fancy twist!

Storage and Reheating Tips

Beef cheeks store really well! In fact, they taste even better the next day.

How to Store:

Let the beef cheeks cool to room temperature before storing.
Place them in an airtight container along with the sauce to keep them moist.
Store in the refrigerator for up to 4 days.
For longer storage, freeze them (with sauce) for up to 3 months. Make sure to label the container with the date.

How to Reheat:

On the stove: Place the beef cheeks and sauce in a small saucepan. Add a splash of beef broth or water to loosen the sauce. Heat over low until warmed through, stirring occasionally.
In the microwave: Place beef cheeks in a microwave-safe dish. Add a little water or broth. Cover with a microwave-safe lid or wrap. Heat in 30-second intervals, stirring gently between each, until hot.
In the oven: Preheat to 300°F (150°C). Place beef cheeks in a covered baking dish and reheat for 20–30 minutes or until hot.

Bonus Tip:

Reheat gently to avoid drying out the meat. Slow and low is still the way to go!

Recipe Variations for Beef Cheeks

Want to change things up? Try one of these fun ideas:

Beef Cheek Tacos

Shred the beef and add to warm tortillas.
Top with salsa, slaw, and lime juice.

Beef Cheek Ragu

Mix the shredded cheeks into cooked pasta.
Add extra tomato sauce and Parmesan cheese.

Beef Cheek Shepherd’s Pie

Layer the beef with veggies and top with mashed potatoes.
Bake until golden and bubbly.

Final Thoughts

Beef cheeks may not be the first cut you think of—but they’re one of the tastiest! Once slow-cooked, they turn into a rich, tender, flavorful dish that’s sure to impress your family or guests. Whether served over mashed potatoes or tucked into tacos, beef cheeks are worth the wait.

Frequently Asked Questions (FAQs)

Are beef cheeks healthy?

Yes! They’re rich in protein, iron, and nutrients like B12. Plus, they’re leaner than some other cuts when trimmed properly.

Can I make beef cheeks in an Instant Pot?

Absolutely! Cook on high pressure for 50–60 minutes, then let pressure release naturally.

What do beef cheeks taste like?

They have a deep, beefy flavor—kind of like brisket or short ribs but even more tender when slow cooked.

Do I have to use wine?

Nope! You can use grape juice, balsamic vinegar, or just more beef broth.

Can I prep this dish ahead of time?

Yes! You can marinate the cheeks the day before or cook the whole dish and reheat it later.

How long do beef cheeks last in the freezer?

They last up to 3 months when stored in a sealed container. Label them with the date!

What if I can’t find beef cheeks?

You can substitute with short ribs, brisket, chuck roast, or oxtail.

Are beef cheeks good for meal prep?

Absolutely! They reheat well and taste even better the next day. Great for bulk cooking.

Can I make this dish without a slow cooker?

Yes. Use a Dutch oven in the oven at 300°F for about 3.5 hours.

Are beef cheeks kid-friendly?

Yes! Once cooked, the meat is soft and mild in flavor. Kids love it with mashed potatoes or rice.

Beef Cheeks Recipe

These melt-in-your-mouth beef cheeks are slow-cooked to perfection with rich broth, veggies, and herbs. A hearty, flavorful meal for any occasion!

Print Recipe Pin Recipe

Prep Time 15

Cook Time 4

Total Time 4 25

Course Main Dish, Dinner

Cuisine Western, American, European

Servings 4 people

Calories 450 kcal

Ingredients

Ingredients for Beef Cheeks Serves 4
🥩 Main Ingredients:
2 lbs beef cheeks trimmed
2 tablespoons olive oil
1 large onion chopped
2 carrots sliced
2 garlic cloves minced
2 tablespoons tomato paste
2 cups beef broth
1 cup red wine or grape juice/beef broth
2 bay leaves
1 teaspoon dried thyme or 2 sprigs fresh thyme
Salt and pepper to taste

Notes

Step-by-Step Instructions

🔪 Step 1: Trim & Season the Beef Cheeks

Trim off any thick fat or silver skin.
Season both sides with salt and pepper.

🔥 Step 2: Brown the Beef Cheeks

Heat olive oil in a large pan over medium-high heat.
Sear the beef cheeks for 2–3 minutes on each side until browned.
Remove and set aside.

🧅 Step 3: Sauté the Vegetables

In the same pan, add chopped onions, carrots, and garlic.
Sauté for 5–6 minutes until softened.

🥄 Step 4: Add Tomato Paste & Liquids

Stir in tomato paste and cook for 1 minute.
Add red wine and beef broth.
Toss in bay leaves and thyme.

🍲 Step 5: Slow Cook

Add everything to a slow cooker or Dutch oven.
Cover and cook for:
- Slow cooker: 8 hours on low
- Dutch oven: 3.5 hours at 300°F (150°C)

🍴 Step 6: Shred & Serve

Check if the meat is fork-tender.
Shred gently or serve in chunks.
Spoon sauce over the top before serving.

Table of Contents