Marianne Martinez
Beef cheeks are a budget-friendly, nutrient-dense cut of meat that can be transformed into a mouth-watering meal. They are a tough muscle that benefits from slow cooking to become tender. While they are typically slow-cooked or braised, you may be wondering if it's possible to pan-fry beef cheeks. So, can you?
| Characteristics | Values |
|---|---|
| Cooking method | Slow cooking, braising, pan-frying, oven-baking, pressure cooking |
| Taste | Mouth-watering, rich, tender, full of flavour |
| Texture | Tough, gelatinous, melt-in-your-mouth |
| Cost | Inexpensive |
| Nutritional value | High in collagen |
| Serving size | One cheek or 6 ounces of cooked meat per person |
| Leftovers | Can be stored in the fridge for 3-4 days or frozen |
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What You'll Learn
Slow cooking beef cheeks
Slow cooking is the perfect way to cook beef cheeks, which are a tough cut of meat. This cooking method turns them into a rich and tender delicacy.
Beef cheeks are taken from the facial muscle of the cow, which is a hardworking muscle and, therefore, often tougher. They contain a lot of connective tissue, which breaks down over time and becomes gelatinous, producing a melt-in-your-mouth texture.
To prepare the beef cheeks, trim off any excess fat or sinew. You can then brown the meat and sauté garlic, onion, carrots and celery to create a flavour base for the sauce. Layer the beef cheeks in your slow cooker, sprinkling each layer with a spice mixture of salt, black pepper, onion powder, garlic powder, smoked paprika, and ground cumin. You can also add dried thyme.
There is no need to add liquids as the meat will release liquid as it cooks, but you can add half a cup of beef broth or water if you wish. Cover and cook on low for 8 hours, until the cheeks become very tender. You can then mix cornstarch and water to create a cornstarch slurry, which can be mixed into the cooking liquids to thicken the sauce. Cover and cook for a further 30 minutes on high.
Slow-cooked beef cheeks can be served with creamy mashed potatoes or, for a low-carb option, mashed cauliflower. They can also be used in tortillas or pappardelle, or served with polenta or a simple side salad.
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Braising beef cheeks
Braising is a great way to cook beef cheeks, a tough cut of meat that becomes tender and flavourful when cooked slowly.
To braise beef cheeks, you'll first want to trim off any excess fat or sinew, as this won't cook out and will remain tough. You can then cut the cheeks into portions, with one cheek per person being a good rule of thumb.
Next, you'll want to prepare a marinade. A classic combination is red wine with herbs and spices. You can use a cheaper wine for this, but something you'd be happy to drink is best. Leave the cheeks in the marinade for at least a few hours, or up to five days.
After marinating, pat the beef cheeks dry, then brown them in a pot, ideally using beef fat. You can also brown some onions at this stage. Return the meat to the pot, along with the marinade and some beef stock, and braise for several hours. The time will depend on the size of the portions, but it will likely be somewhere between 2 and 4 hours. You'll know it's ready when the meat is very tender and can be cut or pulled apart easily.
Once the meat is cooked, remove it from the pot and set it aside. You can then puree the braising liquid to make a smooth, gravy-like sauce to serve with the beef cheeks.
Braised beef cheeks go well with mashed vegetables, such as potatoes, sweet potatoes, yams, or root vegetables like celery root or Jerusalem artichokes. They can also be served with pasta, such as pappardelle or penne, or simply with some crusty bread.
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Beef cheeks in red wine sauce
Beef cheeks are a budget-friendly cut of meat that packs a lot of flavour. They are a tough cut of meat, so they lend themselves to slow cooking. The collagen in the meat breaks down over time, resulting in a rich, melt-in-your-mouth texture.
Ingredients
- Beef cheeks
- Salt
- Black pepper
- Onion powder
- Garlic powder
- Smoked paprika
- Ground cumin
- Thyme
- Red wine
- Beef stock
- Chocolate (optional)
Instructions
- Trim off any excess fat or sinew from the beef cheeks.
- Pat down the beef cheeks with a paper towel to remove any excess liquid.
- Season the beef cheeks with salt, black pepper, onion powder, garlic powder, smoked paprika, ground cumin, and thyme.
- Brown the beef cheeks in a pan on the stovetop. This step is key for flavour!
- Saute garlic, onion, carrots, and celery.
- Return the beef cheeks to the pan and pour in the red wine.
- Bring the wine to a boil and cook for around 5 minutes, until it has reduced by half.
- Finely grate in the chocolate (if using).
- Pour in enough beef stock to cover the beef cheeks and bring to a boil.
- Season and transfer to the oven, stovetop, or slow cooker.
- Cook until the beef cheeks are tender. The cooking time will vary depending on the cooking method:
- Stovetop: 2-2.5 hours
- Oven: 3.5-4 hours
- Slow cooker: 8 hours
- Pressure cooker: 1 hour
- Once the beef cheeks are tender, remove them from the pan and set aside.
- Thicken the sauce by blending all the remaining ingredients and pouring them over the beef. Alternatively, for a refined sauce, strain the sauce through a fine-mesh strainer and use only the liquid.
- Serve the beef cheeks with the sauce and your choice of sides. Some suggested sides include mashed potatoes, mashed cauliflower, or creamed parsnips.
Enjoy your delicious and tender beef cheeks in red wine sauce!
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Trimming and seasoning beef cheeks
Beef cheeks are a budget-friendly cut of meat that packs a lot of flavour. They are a tough cut of meat, so they lend themselves to slow cooking. Before cooking, it is important to trim and season the beef cheeks.
Trimming Beef Cheeks
Beef cheeks generally have a lot of excess fat or sinew, which should be trimmed off before cooking. While the fibres in the meat will break down over time, the sinew will remain tough and unpleasant. If you are buying beef cheeks from a butcher, they will likely have already trimmed the excess fat and sinew. However, if you are purchasing beef cheeks from a supermarket or online, you may need to trim them yourself. Use a sharp knife to carefully cut away any large, fatty membranes and excess fat from the beef cheeks.
Seasoning Beef Cheeks
There are several options for seasoning beef cheeks, depending on your preferred flavour profile. Here are some common options:
- Salt and pepper: Season the beef cheeks generously with salt and pepper before cooking. This simple seasoning enhances the natural flavour of the meat.
- Herb rub: Create a rub with a mixture of kosher salt, black pepper, onion powder, garlic powder, smoked paprika, and ground cumin. You can also add a pinch of dried thyme for extra flavour. Rub this mixture over the beef cheeks before cooking.
- Red wine sauce: For a richer flavour, season the beef cheeks with salt and pepper, then sear them in a hot pot with olive oil. Add garlic, onion, celery, and carrots to the pot and sauté before pouring in red wine. Simmer the wine for a minute to cook off the alcohol, then scrape up any brown bits from the bottom of the pan. Place the beef cheeks in a slow cooker and pour the wine mixture over them.
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Beef cheeks vs. short ribs
Beef cheeks and short ribs are both beef cuts that are suitable for slow cooking. However, there are several differences between the two.
Beef cheeks are considered a "`waste cut)", while short ribs are a premium marble cut. Beef cheeks are taken from the facial muscle of the cow, which is a hard-working muscle, making it a tougher cut of meat. Due to this, beef cheeks are usually less expensive than short ribs. They are also harder to find in mainstream stores and butchers. Beef cheeks are highly regarded by chefs in top-class restaurants for their robust flavour and unique texture. When slow-cooked, beef cheeks become incredibly tender, with a melt-in-your-mouth texture.
On the other hand, short ribs are a premium marble cut, which means they are more expensive than beef cheeks. Short ribs are also more readily available in stores and butcher shops. While short ribs can be used as a substitute for beef cheeks in recipes, adjustments may need to be made to the cooking time.
In terms of cooking methods, both beef cheeks and short ribs benefit from slow cooking to break down their tough connective tissues. For beef cheeks, this involves browning and searing the meat first to enhance its flavour, followed by braising in an oven, stovetop, instant pot, or crockpot. Slow cooking beef cheeks can turn this tough cut of meat into a tender and rich delicacy. Similarly, short ribs can be slow-cooked for an extra-long time to achieve a soft, fatty, and fall-off-the-bone texture.
Overall, both beef cheeks and short ribs can be delicious and tender when prepared correctly, but beef cheeks may offer a more unique dining experience due to their robust flavour and harder-to-find status.
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Frequently asked questions
While it is possible to pan-fry beef cheeks, it is not recommended as they are a tough cut of meat.
Slow cooking is the best way to cook beef cheeks. This method breaks down the tough meat and connective tissue, resulting in a rich and tender dish.
Before cooking, trim off any excess fat or sinew from the beef cheeks. You can then season the meat with salt and pepper and brown it in a pan before slow cooking.
