Slow Cooked Beef Cheeks
Recipe video above. These slow 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 it out of a cup! This recipe makes enough to serve 6 people, made with 6 small beef 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!
- Prep time
- 15 min
- Cook time
- 3 hr 30 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 3 tbsp olive oil (, separated)
- 1.5 kg/3lb beef cheeks (, (4 large or 6 small beef cheeks))
- 1 onion ((white, brown or yellow), roughly diced (about 1 cup))
- 1 celery stalk (, roughly diced (about 1 cup))
- 1 carrot (, roughly diced (about 3/4 cup))
- 4 garlic cloves (, minced)
- 6 stems of fresh thyme ( or 1 1/2 tsp dried thyme leaves)
- 4 dried bay leaves ((or 3 fresh bay leaves))
- 1 cup (250 ml) beef stock ((broth))
- 2 cups (500 ml) red wine ((full bodied eg. cabernet sauvignon or merlot))
- 2 - 3 tsp salt (, separated)
- Black pepper
Instructions
- 1
Prepare the beef cheeks: cut off any large, fatty membrane. Pat dry then use 1 tsp of salt and black pepper to season the beef all over.
- 2
Heat 2 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.
- 3
Turn down the heat to medium high and heat the remaining 1 tbsp of olive oil. Add garlic and onion. Sauté for 3 minutes until onion is becoming translucent.
- 4
Add the celery and carrot,s sauté for a further 3 minutes.
- 5
Follow directions for your chosen cooking method below.
- 6
Pour the onion mixture into the slow cooker and place the beef cheeks on top.
- 7
Pour the wine into the pot and return to heat. Turn the heat up to high, bring to simmer and let it simmer for 1 minute (to cook out the wine a bit). Scrape the brown bits off the bottom of the pan so it mixes in with the wine.
- 8
Pour the wine into the slow cooker, then all the remaining ingredients, starting with a pinch of salt and pepper (add more to taste later).
- 9
Cook in the slow cooker on Low for 8 hours or High for 6 hours for 250g/8oz size beef cheeks or Low for 10 - 12 hours or High for 8 hours for 350g/12oz beef cheeks.
- 10
Open the slow cooker and remove the beef cheeks. Discard the thyme stems and bay leaves.
- 11
Use a handheld stick blender to puree the braising liquid into a smooth Sauce - it will change from a dark brown to a lighter brown colour.
- 12
Transfer liquid into saucepan, simmer on stove on medium high until the Sauce turns a darker brown colour and reduces by about 1/4 to 1/3, to a gravy consistency - about 10 minutes.
- 13
Do a taste test and adjust the seasoning (salt and pepper) to your taste.
- 14
Remove from heat, return beef cheeks to the Sauce, cover and keep warm until ready to serve.
- 15
Follow the Slow Cooker directions but cook on high in your pressure cooker for 1 hour on high for small cheeks (around 250g/8oz each).
- 16
Pour the wine into the pot / casserole dish (with the onion mixture) and stir to scrape the brown bits off the bottom of the pot. Bring wine to simmer for 1 minute.
- 17
Add remaining ingredients, starting with a pinch of salt and pepper (add more to taste later), the place lid on.
- 18
Stove: Simmer on medium low for 2 to 2 1/2 hours until the cheeks are very tender, turn at least once during cooking.
- 19
Oven: 160C/320F for 3 to 3 1/2 hours .
- 20
Remove the beef cheeks from sauce. Discard the thyme stems and bay leaves.
- 21
Use a handheld stick blender to puree the braising liquid into a smooth Sauce - it will change from a dark brown to a lighter brown colour.
- 22
Bring the Sauce to simmer over medium heat and simmer until it turns a darker brown colour and reduces by about 1/4 to 1/3, to a gravy consistency - about 3 to 5 minutes.
- 23
Do a taste test and adjust the seasoning (salt and pepper) to your taste.
- 24
Remove from heat, return beef cheeks to the Sauce, cover and keep warm until ready to serve.
- 25
Serve beef cheeks on Paris Mash (ultimate creamy mashed potato!) or Creamy Mashed Cauliflower, drizzled with a generous amount of Sauce. Garnish with finely chopped parsley if desired.