Beef cheeks are a hidden gem in the world of meat cuts, offering a rich, beefy flavor and a melt-in-your-mouth texture when cooked properly. Despite being an inexpensive cut, beef cheeks can elevate any meal, from a cozy weeknight dinner to an impressive dinner party dish. In this guide, we’ll explore the best ways to cook beef cheeks, including slow cooking, braising, and smoking, to help you create a delicious and tender dish every time.
Why Beef Cheeks are a Cut Above the Rest
Beef cheeks come from one of the most used muscles in the cow, which gives them a unique texture and flavor. While they may seem tough, the connective tissue in beef cheeks breaks down during slow cooking, resulting in a fork-tender meat that’s perfect for braising or slow cooking. Beef cheeks are also a budget-friendly option compared to other cuts like brisket or short ribs, making them an excellent choice for those looking to enjoy a high-quality meal without breaking the bank.
Ingredients Needed for Delicious Beef Cheeks
- 2 beef cheeks (around 800g)
- 8 shallots
- 2 cloves of garlic
- 60g unsalted butter
- 1 bunch of fresh thyme
- 350ml quality red wine
- 750ml organic beef stock
- 750g parsnips
- 350g celeriac
- 2 Bramley apples
- 50ml milk
- 1 heaped teaspoon quality jam, such as blackberry or redcurrant
Preparation Notes
- Remove any large, fatty membrane from the beef cheeks using a sharp knife.
- Pat the beef cheeks dry and season with salt and pepper.
Step-by-Step Guide to Cooking Beef Cheeks
1. Sear the Beef Cheeks
- Heat half the butter in a medium ovenproof casserole dish over medium heat.
- Sear the beef cheeks on all sides until browned.
- Remove the beef cheeks from the pan and set aside.
2. Sauté the Aromatics
- Add the remaining butter to the pan and sauté the shallots for 8-10 minutes until slightly browned.
- Stir in the garlic and thyme leaves and fry for a couple of minutes.
3. Braise the Beef Cheeks
- Return the beef cheeks to the pan and pour in the red wine.
- Bring to a boil and cook for around 5 minutes, until the wine is reduced by half.
- Add the beef stock, cover, and transfer to the oven.
- Cook at 140°C/275°F/gas 1 for about 2 hours, or until the beef cheeks are very tender.
4. Make the Sauce
- Remove the beef cheeks from the pan and strain the sauce through a fine sieve.
- Season the sauce with salt and pepper, or sweeten lightly with a little sugar if desired.
- Just before serving, beat 2 tbsp butter into the sauce to create a rich, velvety texture.
5. Prepare the Sides
- Peel and chop the parsnips and celeriac.
- Cook in boiling salted water until tender, then drain and mash with the milk.
- Peel, core, and chop the apples.
- Stir the apples and jam into the mash and season with salt and pepper.
6. Plate and Serve
- Place the mashed parsnips and celeriac in the center of each plate.
- Top with a beef cheek and carefully pour the sauce over the top.
- Garnish with roasted mushrooms and a sprig of thyme, if desired.
Tips and Tricks for Cooking Beef Cheeks
- Choose beef cheeks that are bright in color and feel heavy for their size.
- Sear the beef cheeks well to create a flavorful crust and lock in the juices.
- Use a quality red wine for the braising liquid, such as a Cabernet Sauvignon or Merlot.
- Cook the beef cheeks low and slow to ensure they become tender and fall-apart.
- Strain the sauce and season it well to balance the rich flavors of the beef.
Serving and Storing Beef Cheeks
Beef cheeks pair beautifully with creamy mashed potatoes or cauliflower, roasted vegetables, or a fresh salad. For a heartier meal, serve with crusty bread or a side of roasted potatoes.
Leftover beef cheeks and sauce can be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Reheat gently in the oven or microwave before serving.
Frequently Asked Questions
What are beef cheeks?
Beef cheeks are a cut of meat that comes from the cheek muscle of the cow. They are a tough but flavorful cut that becomes tender when cooked slowly.
How long do I need to cook beef cheeks?
Beef cheeks should be cooked low and slow for at least 2 hours, or until they are fork-tender. The exact cooking time may vary depending on the size of the cheeks and your cooking method.
Can I make beef cheeks in a slow cooker or Instant Pot?
Yes, you can cook beef cheeks in a slow cooker or pressure cooker. For a slow cooker, cook on low for 8-10 hours or high for 6-8 hours. For a pressure cooker, cook on high pressure for 60-90 minutes, depending on the size of the cheeks.
What wine should I use for braising beef cheeks?
A quality red wine, such as Cabernet Sauvignon, Merlot, or Pinot Noir, works well for braising beef cheeks. The wine adds depth of flavor and helps to tenderize the meat.
Are beef cheeks healthy?
Beef cheeks are a lean cut of meat that is high in protein and nutrients like iron and zinc. However, they are also high in cholesterol and saturated fat, so they should be enjoyed in moderation as part of a balanced diet.
Final Thoughts
Beef cheeks are a delicious and affordable cut of meat that deserve more attention in the kitchen. With their rich flavor and tender texture, they are perfect for slow cooking or braising, making them an ideal choice for a comforting meal on a chilly day. Whether you serve them with creamy mashed potatoes, roasted vegetables, or a fresh salad, beef cheeks are sure to impress your guests and satisfy your taste buds.
I’d love to hear how your beef cheeks turned out! Share your results or any questions in the comments below. Happy cooking!