If you’ve gotten ahold of some beef cheeks or are curious if you should try them, don’t think twice. This cut is so good and easy to prepare.
What are beef cheeks?
Beef cheeks are exactly what they sound like: the cheek muscles of a cow. Because ruminants chew all the time, the meat is full of connective tissue and flavor that can be coaxed out by low and slow cooking and turned into delicious stews and fillings.
What do beef cheeks taste like?
Beef cheeks have a stringy, pulled pork texture and incredible flavor. You get a similar effect as shredded short rib or the point of a brisket. This makes them great for pot roasts, tacos, stews, and other low and slow recipes.
How do you prepare beef cheeks?
You don’t have to put your beef cheeks in a marinade, but I love the way it tastes. It’s also nice because you can use that marinade in your braise, cutting down on cooking steps.
Here’s a basic beef cheeks marinade:
- Bring to a boil enough wine to cover the cheeks (usually a bottle and a kind you would actually drink) to cook out the alcohol. If not it will slightly cook the exterior and prevent the marinade flavors from getting into the meat.
- Add onions, leeks, carrots, black peppercorns, celery, two bay leaves, or whatever other vegetables make sense for your dish.
- Let the marinade come back down to room temp.
- Submerge cheeks and marinate for at least 4-5 hours but ideally a day.
If you’re making barbacoa, you could push this in a Mexican direction by using peppers and chili powder.
How to cook beef cheeks
Whatever you do, take it slow. Whether it’s hours on the stove, hours in the oven, or hours in the crockpot, give those tough connective tissues and collagen time to break down and render into delicious gelatin. That’s what gives you the famous texture found in tough cuts.
Here’s how to cook beef cheeks 4 different ways:
1. Basic beef cheeks slow cooker recipe
- Marinade the beef cheeks as outlined above.
- Pat dry cheeks, add salt, and sear in skillet to build flavor.
- Add beef cheeks and marinade to slow cooker and add enough beef stock to cover them.
- Cook on low for 8 hours or high for 6 hours (if cheeks are larger than 8 ounces, add an hour or two to your timeline).
- Remove cheeks and set aside.
- Skim any fat that has risen to the top.
- Blend slow cooker liquid.
- Cook on medium until sauce reduces to a gravy or desired consistency.
- Serve with potatoes or whatever side you prefer and top with gravy.
2. Basic beef cheeks pressure cooker recipe
- Marinade the beef cheeks as outlined above.
- Pat dry cheeks, add salt, and sear in skillet to build flavor.
- Add beef cheeks and marinade to slow cooker and add enough beef stock to cover them.
- Cook in a pressure cooker on high for one hour.
- Remove cheeks and set aside.
- Skim any fat that has risen to the top.
- Blend slow cooker liquid.
- Cook on medium until sauce reduces to a gravy or desired consistency.
- Serve with potatoes or whatever side you prefer and top with gravy.
3. Basic beef cheeks stovetop recipe
- Marinade the beef cheeks as outlined above.
- Pat dry cheeks, add salt, and sear in a dutch oven to build flavor.
- Add marinade to dutch oven and add enough beef stock to cover.
- Simmer for 2 and a half hours or until fall-apart tender. Flip the cheeks halfway.
- Remove cheeks and set aside.
- Skim any fat that has risen to the top.
- Blend liquid.
- Cook on medium until sauce reduces to a gravy or desired consistency.
- Serve with potatoes or whatever side you prefer and top with gravy.
4. Basic beef cheeks oven recipe
- Marinade the beef cheeks as outlined above.
- Pat dry cheeks, add salt, and sear in skillet to build flavor.
- Add beef cheeks and marinade to slow cooker and add enough beef stock to cover them.
- Cook at 300º for three hours or until fall-apart tender. Flip the cheeks halfway.
- Remove cheeks and set aside.
- Blend slow cooker liquid.
- Cook on medium until sauce reduces to a gravy or desired consistency.
- Serve with potatoes or whatever side you prefer and top with gravy.
What to serve with beef cheeks
Beef cheeks are great with so many things. Here are a few options:
- With white rice and beans when used as barbacoa and tucked into a tortilla.
- With mashed potatoes if you make a gravy.
- With mashed cauliflower if you’re cutting some of the carbs.
- With pasta if you add tomatoes to your braise.
- With mashed sweet potatoes.
- With sourdough bread.
- With roasted potatoes and carrots for an easy one-baking sheet option
5 delicious beef cheeks recipes
And here are five specific beef cheek recipes you can follow. I’ve added a variety of ways to use beef cheeks so you’ve got options!
1. Porter raised beef cheeks with grits
For a deliciously spiced, dark beer beef braise over polenta, use this recipe from Jess Pryles. It’s a slightly elevated version of the basic recipes above. For the best results, use your own beef stock and high-quality spices.
2. Rosemary dijon beef cheeks
Rosemary and dijon are all I needed to be convinced, but this braised beef cheek recipe from Lefty Spoon adds even more cleverness: anchovies for extra umami. Do yourself a favor and give this one a shot.
3. Beef cheek ragu
If you’re feeling pasta, use this recipe from The Burnt Butter Table. It recommends making the sauce a day in advance, which you don’t have to do but is definitely the move. The more time you give the sauce, the tastier it will be. Use handmade or high-quality pasta and organic, grass-fed beef cheeks to get the best taste.
4. Smoked and confit beef cheeks
If you’re a smoker, try combining that flavor with a confit using beef tallow. This recipe from Evan Leroy is decadent and perfect alongside mashed potatoes and brussel sprouts.
5. Beef cheek barbacoa norteña
For tacos, use this barbacoa recipe from Texas Recipe Workbook. You can make this as simple or complex as you’d like. Follow this recipe exactly for the basics. Make your own tortillas and salsa, and incorporate dried chilis like guajillo to push this a bit further.
Where to buy beef cheeks
Butchers don’t always have beef cheeks, so call ahead if you’re planning on picking some up. You can also order them from organic, grass-fed beef stores online to skip the hassle.
Beef cheek FAQs
What cut of meat is beef cheeks?
Beef cheeks are just a cow’s cheeks! They’re a thick muscle that adds a wonderful flavor to specialty dishes and is extremely tender. It is best cooked slowly using moist heat.
What are beef cheeks called in USA?
They are called beef cheeks, but you may see them labeled as barbacoa meat in some stores.
Are beef cheeks good to eat?
Yes. All of that tough chewing the cow does builds connective tissues that render down into an incredible texture If you cook them low and slow. Beef cheeks are famous in barbacoa and stews for a reason.
Can you buy beef cheeks in the US?
Yes. Some butchers won’t carry them, but call around until you find one who will. For premium, grass-fed beef cheeks that are as good for your taste buds, the planet, and your health as possible, check out U.S. Wellness’s trimmed grass-fed beef cheeks.
Can you overcook beef cheeks?
Not really. If you are cooking low and slow it’s almost impossible. The only way would be if you didn’t have enough liquid to cover them, but that would be a strange problem to run into.
How many beef cheeks does a cow have?
Two! Just like us! This is why they can sometimes be a little difficult to find at your local supermarket.
What is the shelf life of beef cheeks?
Once cooked your cheeks should last about a week in the fridge. Freeze them if you’re not sure if you’ll eat them within the next few days.
Do you cut up beef cheeks before cooking?
You don’t have to, but you could. I prefer to keep them whole and shred them at the end, but you could cut them into smaller chunks for a stew.
Can you freeze beef cheeks?
Absolutely. They’ll last for months just like any other beef cut.
Do beef cheeks shrink when cooked?
Yes. Beef cheeks typically shrink by about 25%.
The bottom line
If you’ve ever had barbacoa or braised beef and wondered how it was so good, chances are it was beef cheeks. Beef cheeks are also amazing in stews, braises, and over potatoes. This cut is easy with patience, and the economics and taste make it a great choice for any evening.
For the best results, buy premium, grass-fed beef cheeks. Once you try them, you won’t go back.
Check out these beef cheeks from cattle raised on the best grass in the world.
Nathan Phelps
Nathan Phelps owns and writes for Crafted Copy, a boutique copywriting shop that finds the perfect words for interesting products. He is also an ethical foodie, outdoors-aficionado, and hails from Nashville, TN. He splits his time between helping sustainable businesses find new customers and managing his ever-increasing list of hobbies, which include playing guitar, baking bread, and creating board games.
