I have been wanting to share this Slow Cooker Beef Cheeks recipe for a while and it was worth the wait. These took more testing than almost any other recipe on the site, largely because they took far longer to cook than I expected. Once they finally reached the point where they would collapse under a spoon, I understood why people rave about beef cheeks!
Table of contents
Beef cheeks are not a cut I grew up cooking. I think I saw them on restaurant menus and on tv cooking shows long before I ever spotted them at my local butcher. The first time I made them at home I was convinced I had done something wrong. Then right at the end of the cooking time everything changed.
What Are Beef Cheeks?
Beef cheeks are the facial muscles of the cow. They are a tricky cut of meat, which is why they suit the slow cooker so well. You will find them at butchers more easily than supermarkets in NZ and Australia. Ask for them trimmed if you can, as some butchers leave more silver skin attached than others.
What I Learned Testing This Recipe
The cook time was much longer than I expected. The first time I tested this I assumed beef cheeks would behave like chuck and be ready around the 6 to 7 hour mark. At 6 hours they looked cooked. At 8 hours they were still firm. It was not until after 10 hours that they suddenly changed from firm pieces of beef into something you could break apart with a spoon.
This is the most important thing I can tell you about this recipe. There is a long middle stage where beef cheeks feel like they should be done but are not. If yours are still firm at 8 or 9 hours, keep cooking. They are not ruined. They just need more time.
Size matters more than weight. One large beef cheek can take noticeably longer than two smaller ones at the same total weight. If your cheeks are very large, cutting them in half before they go in helps them cook more evenly.
The liquid level matters too. When I tested with more liquid the sauce was thinner at the end and took much longer to reduce. About halfway up the cheeks was enough.
Two small additions I kept after testing: the lemon peel and the vinegar. You cannot taste either one specifically in the finished dish, but when I left the peel out the sauce tasted flatter. Without the vinegar it tasted a bit heavy. A few teaspoons stirred through at the end lifted everything.
What You Need to Make This Recipe
A few notes on the key ingredients before you start:
Beef cheeks Buy them trimmed if possible. Even trimmed ones can have patches of silver skin worth removing before cooking as they stay tough regardless of cook time. If your cheeks are on the larger side, cut them in half.
Red wine Use a dry red wine you would happily drink. I tested Pinot Noir and Merlot and slightly preferred the Merlot as it held up well during the long cook. Avoid anything sweet. Replace with extra beef stock if you prefer not to cook with wine.
Lemon peel Use a vegetable peeler to take off a thick strip and avoid the white pith underneath. You want a piece you can fish out at the end, not grated zest.
Smoked paprika You won’t notice it specifically, but leave it out and the sauce tastes different. Brands vary in NZ, AU and the US so start with the amount in the recipe and adjust next time if you want more.
Red wine vinegar Added off the heat at the very end. Lemon juice works as a substitute if that is what you have.
Cornflour (cornstarch) Optional, depending on how the sauce reduces. Mix with cold water before adding to avoid lumps.
How to Make Slow Cooker Beef Cheeks, Step by Step
Step 1 — Trim and Sear the Beef Cheeks
Trim any large pieces of fat and as much silver skin as you can from each beef cheek. If they are very large, cut them in half. Pat dry with paper towels, season with salt and pepper and dust lightly with flour. Heat the oil in a large frying pan over medium-high heat and brown the cheeks well on both sides until dark golden. Work in batches if the pan is crowded. Transfer to the slow cooker.
Step 2 — Build the Sauce Base
Reduce the heat in the same pan to medium. Add the onion and cook for 4 to 5 minutes until softened. Add the garlic and cook for another minute. Stir in the tomato paste and cook for 2 minutes until it darkens. Pour in the red wine and simmer for 3 to 5 minutes, scraping up the browned bits from the pan.
Step 3 — Into the Slow Cooker
Transfer the pan contents to the slow cooker. Add the beef stock, Worcestershire sauce, brown sugar, thyme, smoked paprika, bay leaf, lemon peel and crumbled stock cube. Stir gently. The liquid should come about halfway up the beef cheeks. Cover and cook on LOW for 9 to 10 hours, or HIGH for 7 to 8 hours.
Step 4 — Check and Keep Going if Needed
The beef cheeks are ready when they collapse easily when pressed with a spoon. If they still feel firm, replace the lid and keep cooking, checking again in 30 to 45 minutes. Beef cheeks vary and yours may need longer than the recipe suggests.
Step 5 — Reduce the Sauce
Remove the beef cheeks and set aside, covered loosely with foil. Discard the bay leaf, herb stems and lemon peel. Pour the cooking liquid into a saucepan and simmer for 15 to 20 minutes until it lightly coats the back of a spoon. If you want it thicker, stir in the cornflour (cornstarch) mixed with cold water and simmer for a few minutes more.
Step 6 — Finish and Serve
Remove the sauce from the heat. Stir through the butter, red wine vinegar and parsley. Taste and adjust seasoning. Return the beef cheeks to the sauce and spoon over to coat. At our place this is always mashed potato so none of the sauce goes to waste. Soft polenta works well too.
Beef Cheeks, Common Questions
Why are my beef cheeks still firm after 9-10 hours?
They can need more time. Beef cheeks go through a long stage where they seem like they should be done but are not. Keep cooking and check again in 30 to 45 minutes. In my testing, undercooking was the most common issue by far.
Can beef cheeks overcook in a slow cooker?
Eventually yes, but they are far more forgiving than most cuts. They will hold their shape for a long time even once fully tender. Do not pull them out early trying to avoid overcooking.
Can I make beef cheeks a day ahead?
Yes, and if I was cooking these for guests I probably would. The long cook time can vary a bit, so making them the day before removes any pressure. Once chilled, any fat will rise to the surface and can be lifted off easily. Reheat gently in the sauce until hot and they will stay just as tender.
Do I have to trim them?
Yes. Remove large pieces of fat and as much silver skin as you can. It is a little fiddly but the sinew stays tough no matter how long it cooks, and it is much easier to deal with before the dish is done.
Do I have to use wine?
No. Replace it with the same amount of beef stock. I make it both ways and nobody has complained either way.
My sauce is thin. What do I do?
Pour the cooking liquid into a saucepan and simmer with the lid off until it reduces. Give it the full 15 to 20 minutes before reaching for the cornflour. If you want more options, I have a full guide on thickening slow cooker sauces on the site.
Can I freeze this?
Yes. Cool completely and freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.
Storing and Reheating
Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of water or stock if needed. Freeze in portions for up to 3 months and thaw overnight in the fridge before reheating.
More Slow Cooker Dinners I Love
- Slow Cooker Chicken Cacciatore
- Slow Cooker Beef Ragu
- Slow Cooker Butter Chicken
- Slow Cooker Sticky Asian Short Beef Ribs
Onto the Recipe for These Slow Cooker Beef Cheeks
Slow Cooker Rich Beef Cheeks
Slow-cooked beef cheeks in a red wine and tomato sauce until spoon-tender and full of flavour, rich and so worth the time.
Ingredients
- 5-6 beef cheeks (1-1.2 kg / 2.2-2.6 lb), trimmed of excess fat and sinew
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons plain flour
- 1 tablespoon oil
- 1 large onion, finely diced
- 4 cloves garlic, crushed
- 2 tablespoons tomato paste
- 1 cup (250 ml / 8.5 fl oz) dry red wine (such as Pinot Noir or Merlot)
- ½ cup (125 ml / 4.2 fl oz) beef stock
- 1 tablespoon Worcestershire sauce
- 1 teaspoon brown sugar
- 1 teaspoon dried thyme (or 2-3 fresh thyme sprigs)
- ½ teaspoon smoked paprika
- 1 bay leaf
- 1 thick strip lemon peel
- 1 beef stock cube, crumbled
To finish
- 1 tablespoon (15 g / ½ oz) butter
- 2-3 teaspoons red wine vinegar or lemon juice
- 1-2 teaspoons cornflour (cornstarch)
- 2 tablespoons cold water
- 2 tablespoons fresh parsley, finely chopped
Instructions
- Trim the beef cheeks well, removing any large pieces of fat and all silver skin. If your beef cheeks are very large, cut them in half. Pat dry, then season with the salt and pepper and toss lightly in the flour.
- Heat the oil in a large frying pan over medium-high heat. Brown the beef cheeks well on both sides until dark golden brown, then transfer to the slow cooker. This step adds significant depth of flavour but can be skipped for a true one-pot version.
- In the same pan, reduce the heat to medium. Add the onion and cook for 4-5 minutes until softened. Add the garlic and cook for 1 minute until fragrant. Stir in the tomato paste and cook for a further 2 minutes until darkened slightly.
- Pour in the red wine, scraping up all the browned bits from the pan. Simmer for 3-5 minutes to reduce slightly and remove any harsh alcohol edge.
- Transfer this mixture to the slow cooker. Add the beef stock, Worcestershire sauce, brown sugar, thyme, paprika, bay leaf, lemon peel, and the crumbled stock cube (if using).
- Stir gently to combine, the liquid should only come about halfway up the meat.
- Cover and cook on LOW for 9-10 hours (preferred), or HIGH for 7-8 hours, until the beef cheeks are very tender and easily collapse when pressed with a spoon. Beef cheeks can vary in size, so if they are still firm, continue cooking until tender.
- Carefully remove the beef cheeks and set aside, covered to keep warm. Discard the bay leaf and herb stems and lemon peel.
- Pour the cooking liquid into a saucepan. Simmer gently for 15-20 minutes until slightly reduced and the sauce lightly coats the back of a spoon.
- If you would like a thicker sauce, mix the cornflour with the cold water until smooth. Stir into the sauce and simmer until thickened.
- Remove from the heat and stir through the butter and vinegar, then taste and adjust seasoning.
- Return the beef cheeks to the sauce and spoon over to coat.
- Serve hot over creamy mashed potatoes or soft polenta, with plenty of the rich sauce.
- Allow any leftovers to cool completely, then store in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat gently until piping hot, adding a splash of water or stock if needed to loosen the sauce.
Notes
- For a one-pot version, skip the browning step and add everything directly to the slow cooker. You will notice the difference in the finished sauce but it is still a good dish.
- Use a dry red wine you would happily drink. Pinot Noir, Merlot or Cabernet Sauvignon all work well. Avoid anything sweet.
- If your beef cheeks are still firm at 8 or 9 hours, keep cooking. They almost always need longer than you expect.
- If your cheeks are very large, cut them in half before cooking.
- The liquid should come about halfway up the meat, not cover it.
Nutrition Information:
Yield: 5 Serving Size: 1Amount Per Serving: Calories: 146Total Fat: 5gSaturated Fat: 2gUnsaturated Fat: 4gCholesterol: 6mgSodium: 634mgCarbohydrates: 13gFiber: 2gSugar: 4gProtein: 3g
This nutrition calculation for Just Slow Cooker Recipes has been automated, please use your discretion with the calculation and use your own if unsure.
Let me know in the comments whether you went with mashed potato or polenta.
Anna xox
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