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.

Braised Beef Cheeks

Description

This Braised Beef Cheeks Recipe is a slow-cooked masterpiece, packed with rich, beef stock, and aromatic vegetables. The beef cheeks become incredibly tender after hours of gentle cooking, making them perfect for a comforting dinner or special occasion. Serve them with mashed potatoes, creamy polenta, or crusty bread to soak up the velvety sauce.

Ingredients

Scale

Main Ingredients:

2 to 2.5 lbs (900g-1.1kg) beef cheeks, trimmed
2 tbsp olive oil
1 large onion, diced
2 carrots, diced
2 celery stalks, diced
4 garlic cloves, minced
2 tbsp tomato paste
2 cups (500ml) beef stock
1 tbsp Worcestershire sauce
2 bay leaves
2 sprigs thyme
1 tsp salt
½ tsp black pepper
1 cup (100g) porcini mushrooms (optional)

For Serving:

Mashed potatoes, creamy polenta, or crusty bread
Fresh parsley for garnish

Instructions

1. Prep the Beef Cheeks

Trim any excess fat but leave some for flavor.
Pat dry with paper towels.
Season generously with salt and pepper.

2. Brown the Meat

Heat 2 tbsp olive oil in a Dutch oven over medium-high heat.
Sear the beef cheeks for 3-4 minutes per side until golden brown.
Remove from the pot and set aside.

3. Cook the Aromatics

In the same pot, add onions, carrots, and celery. Cook for 5 minutes.
Stir in garlic and cook for 30 seconds.
Add tomato paste, stir, and cook for 1 minute.

5. Add the Braising Liquid

Pour in 2 cups beef stock and 1 tbsp Worcestershire sauce.
Add the bay leaves, thyme, and mushrooms (if using).
Return the beef cheeks to the pot, ensuring they’re mostly submerged.

6. Choose Your Cooking Method

Dutch Oven (Best Flavor) – 3 to 4 Hours

Cover and cook in a 160°C (320°F) oven for 3-4 hours.

Slow Cooker – 8 Hours

Transfer everything to a slow cooker and cook on low for 8 hours.

Pressure Cooker – 1 Hour

Cook on high pressure for 60 minutes, then allow a 10-minute natural release.

7. Finish the Sauce

Remove the beef cheeks and set aside.
Strain the sauce and blend until smooth (optional).
Return the beef to the sauce and let sit for 10 minutes before serving.

8. Serve & Enjoy!

Plate with mashed potatoes, polenta, or crusty bread.
Garnish with fresh parsley.

Notes

Make-Ahead: Braised beef cheeks taste even better the next day.
Freezing: Store in an airtight container for up to 3 months.
Reheating: Warm on the stovetop over low heat with a splash of stock.
Substitutes: Short ribs, chuck roast, or brisket work if beef cheeks are unavailable.

Prep Time: 20 minutes
Cook Time: 4 hours
Category: Main Course
Method: Braising
Cuisine: French, Italian

Nutrition

Serving Size: 1 portion
Calories: 520 kcal
Sugar: 5g
Sodium: 780mg
Fat: 28g
Saturated Fat: 10g
Unsaturated Fat: 15g
Trans Fat: 0.3g
Carbohydrates: 10g
Fiber: 2g
Protein: 45g
Cholesterol: 120mg

Keywords: Braised beef cheeks recipe, slow-cooked beef cheeks, Dutch oven beef cheeks, tender beef cheeks