Braised Beef Cheeks

Beef cheeks might not be your go-to cut, but once you try them, you’ll be hooked. When slow-cooked and aromatics, these tough cheek muscles transform into silky, melt-in-your-mouth meat. The best part? You can make them in a Dutch oven, slow cooker, or pressure cooker. Serve with mashed potatoes, polenta, or crusty bread to soak up the rich, velvety sauce.

This dish is all about patience—let time and heat work their magic, and you’ll be rewarded with something deeply flavorful and incredibly tender.

What Are Beef Cheeks?

If you’ve ever walked past beef cheeks at the butcher counter without giving them a second thought, you’re not alone. They’re not as well-known as brisket or short ribs, but they absolutely should be.

Raw beef cheeks on a butcher’s board, a flavorful cut for braising.

A Cut That Works Hard, But Rewards You in the End

Beef cheeks are exactly what they sound like—the cheek muscles of a cow. These muscles do a lot of work, which means they start out tough and full of connective tissue. But that’s actually a good thing. When cooked slowly, all that collagen melts into the meat, creating an unbelievably tender texture.

How Do Beef Cheeks Compare to Other Cuts?

If you can’t find beef cheeks, there are a few substitutes that work well:

Short ribs – Similar in richness but slightly fattier
Chuck roast – A budget-friendly alternative with good marbling
Brisket – Great for long, slow cooking but less gelatinous than cheeks
Oxtail – Another collagen-rich cut that gets wonderfully soft when braised

The Secret to Perfectly Braised Beef Cheeks

Low and Slow: The Key to Tender Meat

If there’s one rule you need to follow when cooking beef cheeks, it’s this: give them time. These muscles need slow, gentle heat to break down all that connective tissue and transform it into something truly magical.

Marination: A Simple Trick for Extra Flavor

While marinating isn’t essential, it definitely helps. aromatics and herbs for 12 to 24 hours can add even more depth to the final dish. Some chefs marinate for up to five days for a more intense flavor.

Why Browning the Meat Matters

Before braising, you’ll want to sear the beef cheeks in a hot pan. This step, known as the Maillard reaction, creates a deep, caramelized crust that adds layers of richness to the final dish.

Ingredients for Braised Beef Cheeks

You don’t need a long list of fancy ingredients to make this dish. In fact, you probably have most of them in your kitchen already.

Main Ingredients

Beef cheeks (around 1.5-2 pounds)
Beef stock (homemade or store-bought)
Onion, carrot, celery (the classic soffrito base)
Garlic (because everything tastes better with garlic)
Tomato paste (adds richness and depth)
Bay leaves & thyme (for that warm, herby aroma)
Porcini mushrooms (optional, but they add an umami boost)

Alternative Ingredients

No beef cheeks? Try short ribs, brisket, or chuck roast
Want extra richness? Add a splash of cream or butter at the end

Essential Cooking Tools

Dutch oven – Best for even heat distribution and deep flavor
Slow cooker – Perfect for a hands-off approach
Pressure cooker (Instant Pot) – Speeds up the process without losing flavor

Step-by-Step Cooking Instructions

Beef cheeks searing in a Dutch oven for a rich and flavorful crust.

Step 1: Preparing the Beef Cheeks

Trim any excess fat or silver skin (though some fat is good for flavor).
Pat dry with paper towels—this helps with browning.
Season generously with salt and pepper.

Step 2: Browning the Meat

Heat a splash of olive oil in a Dutch oven.
Sear the beef cheeks on all sides until they develop a deep golden-brown crust.
Remove from the pot and set aside.

Step 3: Cooking the Aromatics

In the same pot, sauté onions, carrots, celery, and garlic until softened.
Stir in tomato paste and cook for a minute to deepen the flavor.

Step 5: Adding the Braising Liquid

Add the beef stock, bay leaves, and thyme.
Return the beef cheeks to the pot, ensuring they’re mostly submerged.

Step 6: Slow Cooking

Cover and cook using your preferred method:
- Dutch oven: 3-4 hours at 160°C (320°F)
- Slow cooker: 8 hours on low
- Pressure cooker: 1 hour on high

Step 7: Finishing the Sauce

Remove the beef cheeks and set aside.
Blend the braising liquid into a smooth, velvety sauce (or leave it chunky).
Return the meat to the pot and let it rest in the sauce for 10 minutes before serving.

Three Cooking Methods: Choose Your Style

There’s more than one way to braise beef cheeks, and your chosen method depends on how much time you have and what equipment you prefer. Whether you go the traditional Dutch oven route, the hands-off slow cooker method, or the quick pressure cooker option, the result will be delicious.

1. Dutch Oven (Oven-Braised Beef Cheeks) – 3 to 4 Hours

This is the classic way to braise beef cheeks, and it delivers an unbeatable depth of flavor. An oven’s steady, gentle heat allows the meat to cook evenly and the sauce to develop a rich, concentrated taste.

Best for: Deep, complex flavor and traditional slow braising.
How to do it: Preheat your oven to 160°C (320°F). Follow the steps for browning the meat, cooking aromatics, and adding braising liquid. Once everything is in the Dutch oven, cover it and transfer it to the oven. Let it cook undisturbed for 3 to 4 hours until fork-tender.

2. Slow Cooker Beef Cheeks – 8 Hours on Low

If you’re short on time during the day, let the slow cooker do the work. This set-it-and-forget-it method allows the meat to cook gently over several hours, resulting in tender, pull-apart beef.

Best for: Busy schedules, effortless cooking, and meal prepping.
How to do it: Brown the beef cheeks and sauté the aromatics on the stovetop first (don’t skip this step—it adds so much flavor). Then, transfer everything to the slow cooker and cook on low for 8 hours or high for 5-6 hours.

3. Pressure Cooker (Instant Pot) Beef Cheeks – 1 Hour

Need beef cheeks fast? The pressure cooker is your best bet. It dramatically reduces cooking time while giving you fall-apart, juicy meat.

Best for: Quick meals without sacrificing tenderness.
How to do it: Sear the beef cheeks and cook the aromatics in sauté mode. scrape up the browned bits, then add the rest of the ingredients. Lock the lid, set it to high pressure, and cook for 60 minutes. Let the pressure release naturally for 10 minutes before opening.

Each method has its advantages, but no matter which one you choose, you’ll end up with succulent, rich, and deeply flavored beef cheeks.

Serving Suggestions: What to Eat with Braised Beef Cheeks

Beef cheeks are the show’s star, but what you serve them with can take the dish to the next level. Here are some of the best pairings:

Classic Comfort Pairings

Mashed potatoes – Creamy, buttery, and perfect for soaking up the sauce.
Creamy polenta – Soft, cheesy polenta pairs beautifully with braised beef.
Crusty bread – A must-have for scooping up every last drop of sauce.

Gourmet Twists

Parisian mashed potatoes – Ultra-smooth mashed potatoes made with butter and cream.
Saffron-infused risotto – A fancy pairing that complements the rich sauce.
Truffle-infused mashed potatoes – Add a little truffle oil for a luxurious touch.

Lighter Side Options

Steamed greens – Sautéed spinach or roasted Brussels sprouts for balance.
Roasted baby carrots – Their natural sweetness works well with the savory beef.
Cauliflower purée – A low-carb, creamy alternative to mashed potatoes.

Tender braised beef cheeks falling apart with a fork, served with sauce.

Storage and Leftovers: How to Keep Braised Beef Cheeks Fresh

This dish is even better the next day as the flavors deepen overnight. Here’s how to store and reheat your leftovers properly.

Refrigeration (Up to 4 Days)

Allow the beef cheeks to cool completely.
Store in an airtight container with the sauce.
Keeps well in the fridge for up to 4 days.

Freezing (Up to 3 Months)

Portion the beef and sauce into freezer-safe containers.
Label it with the date and freeze it for up to 3 months.
Thaw overnight in the fridge before reheating.

Best Ways to Reheat

Stovetop: Reheat over low heat with a splash of stock to loosen the sauce.
Oven: Cover and bake at 150°C (300°F) for 20-25 minutes.
Microwave: Works in a pinch, but use medium power and stir occasionally.

Creative Ways to Use Leftover Beef Cheeks

If you’re lucky enough to have leftovers, here are some delicious ways to repurpose them into new meals.

1. Beef Cheek Ragu (Perfect for Pasta Night!)

Shred the leftover beef cheeks and mix them into your favorite pasta sauce. Toss with pappardelle or rigatoni for an Italian-style ragu that rivals any restaurant dish.

2. Beef Cheek Pot Pie

Turn your leftovers into a rich, hearty filling for flaky pastry pot pie. Just add some extra vegetables and bake until golden brown.

3. Slow-Cooked Beef Tacos

Shred the meat and stuff it into warm tortillas with pickled onions, avocado, and a squeeze of lime.

4. Gourmet Beef Sandwiches

Load the shredded beef onto a toasted ciabatta roll, top with caramelized onions and melted cheese, and you’ve got an incredible sandwich.

5. Hearty Beef and Barley Soup

Chop up the leftover beef and add it to a pot of barley soup for an ultra-cozy, nourishing meal.

Braised beef cheeks are so versatile—you’ll want to make extra just for the leftovers!

FAQs

What is beef cheek meat?

Beef cheeks come from the facial muscles of a cow. Since these muscles work constantly, the meat is full of connective tissue and collagen, which gives it an incredibly rich and gelatinous texture when slow-cooked.

Is beef cheek good to eat?

Absolutely! While it starts off tough, when cooked properly, beef cheeks become silky, tender, and packed with flavor. They are a favorite in fine dining because of their melt-in-your-mouth texture.

Why is beef cheek so expensive?

Even though beef cheeks come from a lesser-known cut, they can be expensive due to limited availability. A cow only has two cheeks, making them less common than other cuts like brisket or chuck.

Is beef cheek tender or tough?

Raw beef cheeks are very tough, but after slow cooking for several hours, they become fall-apart tender with a deep, rich flavor.

Final Thoughts

This Braised Beef Cheeks Recipe is the perfect balance of comfort food and fine dining. Whether you’re making it for a special occasion or just a cozy dinner, it’s guaranteed to impress.