How Long Does It Take to Make Beef Cheek

These slow cooked Beef Cheeks are braised in a beautiful cherry-red wine sauce until they are so meltingly tender, you lot tin swallow it with a spoon! The braising liquid in this Beef Cheeks recipe is infused with incredible flavour and when pureed, transforms into a thick, luscious gravy-like sauce.

Perfectly accompanied with creamy mashed potatoes, this is a very piece of cake dish that is suited to an elegant dinner party or a hearty midweek meal. Make this in your slow cooker, pressure cooker or on the stove!

Tiresome Cooked Beefiness Cheeks

This is a magnificent dish that takes a budget cutting of beef and transforms it with little attempt into a dish that you'll notice on the menu of fine dining restaurants.

Except information technology's lxxx% cheaper. 🙂 I had lunch at an upscale chophouse on the weekend where Beef Cheeks were on the menu for $35 a serving!

Petty known fact: Beefiness cheeks are the King of all slow cooking cuts of beef!

What are beef cheeks?

Beef Cheeks are the cheek musculus of cows and they are a very tough cut of meat that needs to exist cooked long and slow to make information technology tender. It absorbs the flavours of braising liquid well and when you lot cutting into it, it is stringy, almost like pulled pork.

But unlike beef chuck (used for Beefiness Stew and Pot Roast), Brisket and even Beef Short Ribs which have patches of really juicy sections and also some that tin can (sometimes) be a bit dry out, not a unmarried part of the beef cheek is dry. Every mouthful is juicy and luscious and even only typing up this mail is making my oral cavity water!

And THAT is what makes them so special!!

What you need for this Beef Cheeks recipe

Nosotros're making a fine dining quality dish here, but it just calls for a trip to your local grocery store! Hither's what you need:

Beefiness Cheeks

5 years ago, they were cheaper and weren't always available in the large supermarkets hither in Australia. But nowadays, thanks to shows similar Masterchef and My Kitchen Rules, the price has been driven upwardly just on the plus side, they are at present regulars at mainstream stores similar Coles and Woolies!

If y'all can't find Beef Cheeks, other slow cooking beef cuts will work fine – Beefiness Curt Ribs would be an ideal substitute. Cut them into 250g/8oz chunks so the same cooking times and liquid quantities in this recipe will utilise.

This is a magnificent dish that takes a budget cut of beef and transforms it with niggling endeavour into a fine dining restaurant dish!

Red Wine for cooking

My Deadening Cooked Beef Cheeks recipe is made with a classic Italian reddish wine braising liquid. The deep, warm, complex flavours of scarlet wine are perfect for using as the stock base for slow cooked beefiness dishes.

Become to your local liquor outlet and look for end of bin specials and option upwards a bottle of a total bodied red wine like Merlot or Cabernet Sauvignon.

A pet peeve of mine are recipes that tell you that you must apply good quality drinking vino for slow cooking recipes. I do non believe that at all for slow cooked dishes – and the New York Times agrees.

For quick sauces, yep, absolutely. Simply not for a braising liquid. I bet not even the greatest food critic in the world would exist able to tell if it was a discounted $5 end of bin special or a $40 reserve Cab Sav. (Seriously. Who would make a boring cooked beef recipe using a $40 canteen of wine??).

Y'all won't use the whole bottle. If the wine is not to your standard for drinking, measure out cups and pour them into ziplock bags and freeze them. Handy to have when you need wine for other recipes!

How to make this Beef Cheeks Recipe

Though information technology does take fourth dimension to slow melt, it's an incredibly straightforward recipe:

Brown beef cheeks aggressively – this is primal for season!
Saute garlic, onion, carrots and celery – oursoffrito, the season base for the sauce;
Add braising liquid ingredients;
Slow cook the beef cheeks until they are fall apart tender – stove 2.5 hrs, oven 3.5 hrs, slow cooker eight hrs, pressure cooker / Instant Pot i hr;
Puree sauce to thicken into a gravy-similar consistency;
Serve beefiness cheeks with sauce over creamy mashed potato (go all out with Paris Mash!) or for a low carb choice, Mashed Cauliflower.

Don't let the length of the recipe directions fool y'all, this really is a elementary recipe. It's merely long because I've provided directions for 3 different cooking methods.

This Ho-hum Cooked Beef Cheeks is a recipe that is elegant enough for a dinner party and if made using a irksome cooker, piece of cake enough for mid calendar week.

The other nifty thing about these Ho-hum Cooked Beef Cheeks is that the leftovers freeze 100% perfectly, OR can exist transformed into 2 other incredible dishes that I've shared:

Beef Cheek Ragu Pasta – the rich braising liquid wasmade for tossing through pasta!
Beef, Mushroom and Vegetable Pie

Cook once, consume thrice!! – Nagi x

Endeavor these on the side

Paris Mash (ultimate flossy mashed irish potato!) or Creamy Mashed Cauliflower
Crisp salad with tangy Balsamic Dressing or French Vinaigrette
Brown Sugar Glazed Carrots
Garlic Sautéed Spinach
Magic Roasted Broccoli
Sautéd Brussels Sprouts in Creamy Parmesan Sauce

Watch how to make it

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Servings 6

Recipe video above. These irksome cooked beef cheeks are so meltingly tender that you can eat them with a spoon. And the sauce is so flavourful you'll want to drink information technology out of a cup! This recipe makes plenty to serve 6 people, made with 6 small beefiness cheeks (or share 4 large ones). Leftovers are brilliant to freeze, or turn into a quick Ragu to toss through pasta or making a Pie!

▢ three tbsp olive oil , separated
▢ 1.v kg/3lb beef cheeks , (iv big or 6 small beef cheeks)
▢ i onion (white, dark-brown or xanthous), roughly diced (well-nigh one loving cup)
▢ 1 celery stalk , roughly diced (well-nigh 1 cup)
▢ one carrot , roughly diced (about 3/4 cup)
▢ 4 garlic cloves , minced
▢ 6 stems of fresh thyme or 1 ane/2 tsp dried thyme leaves
▢ 4 dried bay leaves (or 3 fresh bay leaves)
▢ 1 loving cup (250 ml) beef stock (broth)
▢ 2 cups (500 ml) red wine (full bodied eg. cabernet sauvignon or merlot)
▢ two - three tsp salt , separated
▢ Black pepper

Prepare the beef cheeks: cutting off any large, fatty membrane. Pat dry and then use ane tsp of table salt and black pepper to flavor the beef all over.
Heat ii tbsp olive oil in a large heavy based pot over high heat. Sear half the beef cheeks on each side until nicely browned. Remove beef cheeks onto a plate, repeat with remaining cheeks.
Turn down the rut to medium high and heat the remaining 1 tbsp of olive oil. Add together garlic and onion. Sauté for 3 minutes until onion is becoming translucent.
Add together the celery and carrot,s sauté for a further iii minutes.
Follow directions for your chosen cooking method below.

Irksome Cooker Directions

Pour the onion mixture into the slow cooker and place the beef cheeks on elevation.
Pour the wine into the pot and return to heat. Turn the rut upwards to high, bring to simmer and allow it simmer for one minute (to melt out the vino a chip). Scrape the brown $.25 off the lesser of the pan then it mixes in with the wine.
Cascade the wine into the slow cooker, then all the remaining ingredients, starting with a pinch of salt and pepper (add together more than to gustatory modality after).
Cook in the slow cooker on Depression for viii hours or Loftier for six hours for 250g/8oz size beef cheeks or Low for x - 12 hours or Loftier for viii hours for 350g/12oz beefiness cheeks.
Open the slow cooker and remove the beef cheeks. Discard the thyme stems and bay leaves.
Use a handheld stick blender to puree the braising liquid into a smooth Sauce - it will change from a nighttime chocolate-brown to a lighter brown color.
Transfer liquid into saucepan, simmer on stove on medium high until the Sauce turns a darker brownish color and reduces past nigh 1/4 to 1/three, to a gravy consistency - most x minutes.
Do a gustation test and adjust the seasoning (salt and pepper) to your taste.
Remove from rut, return beef cheeks to the Sauce, cover and proceed warm until fix to serve.

Pressure Cooker Directions

Follow the Dull Cooker directions but cook on loftier in your force per unit area cooker for one hour on high for small cheeks (around 250g/8oz each).

Stovetop and Oven Directions

Pour the wine into the pot / casserole dish (with the onion mixture) and stir to scrape the chocolate-brown bits off the bottom of the pot. Bring wine to simmer for ane minute.
Add remaining ingredients, starting with a pinch of common salt and pepper (add more to gustation afterward), the place hat on.
Stove: Simmer on medium depression for 2 to 2 1/ii hours until the cheeks are very tender, turn at least once during cooking.
Oven: 160C/320F for 3 to 3 1/two hours .
Remove the beef cheeks from sauce. Discard the thyme stems and bay leaves.
Use a handheld stick blender to puree the braising liquid into a smoothen Sauce - it volition change from a dark brown to a lighter brown color.
Bring the Sauce to simmer over medium heat and simmer until information technology turns a darker brownish colour and reduces past about 1/4 to one/three, to a gravy consistency - most 3 to 5 minutes.
Do a taste test and adapt the seasoning (common salt and pepper) to your taste.
Remove from oestrus, return beef cheeks to the Sauce, cover and proceed warm until set to serve.

To Serve

Serve beefiness cheeks on Paris Brew (ultimate creamy mashed potato!) or Creamy Mashed Cauliflower, drizzled with a generous corporeality of Sauce. Garnish with finely chopped parsley if desired.

1. Size - The beef cheeks I got were unusually large, around 350g/12oz each. Great man size portions. Usually beef cheeks are around 250g/8oz each and I get half dozen.

2. Beefiness Cheeks - If you can't find beef cheeks, substitute with whatsoever other cutting of beefiness suitable for tiresome cooking. Boneless beefiness short ribs is ideal! Cutting them into 250g/8oz pieces.

3. Leftover beefiness cheeks and sauce tin can be kept in the freezer for three months.

4. Diet per serving, excluding mashed tater.

Serving: 389 g Calories: 586 cal (29%) Carbohydrates: 6 yard (two%) Protein: 49 g (98%) Fatty: 33 g (51%) Saturated Fat: 12 g (75%) Cholesterol: 148 mg (49%) Sodium: 2195 mg (95%) Potassium: 1143 mg (33%) Fiber: ane thou (4%) Carbohydrate: two grand (two%) Vitamin A: 1698 IU (34%) Vitamin C: 3 mg (iv%) Calcium: 41 mg (iv%) Iron: half dozen mg (33%)

Keywords: beefiness cheeks, beef cheeks recipe, deadening cooked beefiness cheeks

Originally published August 2014. Updated August 2019 with new photos, new process photos, new video, new writing. No change to recipe. I wouldn't dare touch it, readers honey it equally it is!

Life of Dozer

His bib was soaked by the fourth dimension the beefiness cheeks were in the pot…..

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Source: https://www.recipetineats.com/slow-cooker-red-wine-beef-cheeks/