Tiffany Haney
Beef cheeks, also known as ox cheeks, are a muscle in the facial cheek area of cows. They are a tough cut of meat that is perfect for slow cooking. When cooked for a long time, beef cheeks become tender and flavourful. The best way to cook beef cheeks is in a slow cooker or crock pot, which can take anywhere from 4 to 8 hours. The meat will release liquid as it cooks, so there is no need to add water or broth. However, some recipes call for braising liquids such as red wine, beef broth, or stock to add flavour to the dish.
| Characteristics | Values |
|---|---|
| Type of meat | Beef cheeks/Ox cheeks |
| Cut of meat | Facial muscles of the cow |
| Toughness | Very tough |
| Cooking method | Slow cooking |
| Cooking time | 4-8 hours |
| Temperature | Low |
| Crock pot type | Slow cooker |
| Crock pot function | Sear function |
| Crock pot temperature | High |
| Cooking oil | Olive oil |
| Spices | Salt, black pepper, onion powder, garlic powder, smoked paprika, ground cumin, dried thyme |
| Vegetables | Honey-glazed carrots, caramelized shallots, roasted asparagus, steamed broccoli, arugula salad, cucumber tomato salad, potatoes, swede, parsnips, celeriac |
| Side dishes | Mashed potatoes, creamy mashed potatoes, mustard cheese mash, mustard mashed potatoes, Arabic rice, buttered beans |
| Sauce | Red wine sauce, red wine gravy |
| Meat texture | Tender, melt-in-your-mouth |
| Leftovers | Can be stored in an airtight container in the fridge for 3-4 days |
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What You'll Learn
Braising and browning beef cheeks
Beef cheeks are an extremely tough cut of meat. They are the facial muscles of the cow, which get a lot of work from all that chewing. To make the meat palatable, the exterior must be rendered by browning and breaking down the fat. Braising and browning are therefore essential steps in cooking beef cheeks.
To braise beef cheeks, you will need to cook them for a long time at a low temperature. This can be done in a slow cooker, a pressure cooker, or in the oven. Braising beef cheeks will make them tender and allow them to absorb the flavours of the braising liquid.
Before braising, beef cheeks should be browned. To do this, heat olive oil in a large frying pan over high heat and brown the beef cheeks on all sides. They should be browned well, as this is where the flavour comes from. You can also use the sear function on your slow cooker if it gets hot enough. After browning, remove the beef cheeks from the pan and set them aside.
Once the beef cheeks are browned, you can begin braising. For this step, you will need a slow cooker. First, add chopped onion and carrot to the pan and fry until they start to soften. Then, add crushed garlic and tomato paste, followed by plain flour. Next, gradually add red wine and beef stock. You can also add red wine vinegar, herbs, and salt and pepper. Bring this mixture to a simmer, then transfer it to the bowl of a slow cooker. Add the beef cheeks and put the lid on. Cook on low for 8 hours.
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Slow cooker settings
Firstly, it is important to note that beef cheeks are a tough cut of meat due to the muscle's extensive use in chewing. Therefore, slow cooking is essential to break down the connective tissue and render the fat, making the meat tender and flavourful.
Before placing the meat in the slow cooker, you should season it with salt and spices. Mix these ingredients in a small bowl and layer the beef cheeks in the slow cooker, sprinkling each layer with the spice mixture. This step ensures that the meat absorbs the flavours during the slow-cooking process.
Now, let's discuss the slow cooker settings. You can opt to cook the beef cheeks on either the "High" or "Low" setting, depending on your preference and time constraints.
If you choose the "High" setting, it is recommended to cook the beef cheeks for 5-6 hours. This will ensure that the meat becomes tender and succulent. However, keep in mind that slow cookers can vary, and some people have reported cooking for 8 hours on high without drying out the meat.
On the other hand, if you select the "Low" setting, it is generally advised to cook the beef cheeks for 8 hours. This slower cooking process allows the meat to become extremely tender, resulting in a melt-in-your-mouth texture.
It is worth noting that some slow cookers have a “Sear" function, which can be used to brown the beef cheeks before slow cooking. This step is crucial for developing flavour, and you can use the slow cooker's sear function or a stovetop, ensuring the beef cheeks are well browned on all sides.
Additionally, when using a slow cooker, it is essential to keep the lid on during the cooking process. This helps retain moisture and ensures that the meat does not dry out, resulting in juicy and tender beef cheeks.
In summary, the slow cooker settings for cooking beef cheek meat can vary depending on your preference for cooking time and temperature. By following the recommended guidelines and adjusting according to your specific slow cooker, you can achieve delicious and tender results.
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Trimming and rendering the fat
Beef cheeks are an extremely tough cut of meat with a lot of connective tissue and fat. Trimming and rendering the fat is an important step in preparing beef cheeks for the crock pot.
Firstly, trim any large, fatty membranes from the beef cheeks. It is not necessary to go overboard with the trimming, as some fat is required for texture and flavour. A sparse trimming will usually suffice, and you can render the fatty membrane during cooking.
To render the fat, seal the meat by searing the beef cheeks in a frying pan or using the searing function on your slow cooker. Heat olive oil in a large frying pan over high heat and brown the beef cheeks on all sides. This step is important for flavour development. If using a frying pan, transfer the beef cheeks to a plate to rest while you prepare the remaining ingredients.
If you are using a crock pot without a searing function, you can skip the previous step and begin rendering the fat by placing the beef cheeks in the crock pot with the remaining ingredients. The fat will render and break down during the long cooking process.
Finally, if you find that your dish contains too much fat after cooking, you can skim the fat off the top of the sauce using a ladle or slice of bread, or you can emulsify the sauce using a blender to create a rich and delicious consistency.
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Red wine sauce
Red wine is a key ingredient in cooking beef cheeks in a crock pot, as it adds depth of flavour to the dish. The beef cheeks are braised in a red wine sauce, which is made by pureeing the braising liquid.
To make the red wine sauce, you can start by sauteing garlic, onion, carrots and celery to create a flavour base. Then, brown the beef cheeks aggressively in a frying pan to lock in the flavours. Next, add the beef cheeks to the crock pot, along with the vegetables and red wine. You can also add beef stock, herbs, and spices like salt and pepper to enhance the flavour of the sauce.
Cook the beef cheeks in the crock pot for about 8 hours on low heat until they are tender. If you prefer a thicker sauce, you can create a cornstarch slurry by mixing cornstarch with water and stirring it into the sauce. Continue cooking the sauce until it reaches your desired consistency.
The red wine sauce is now ready to be served with the beef cheeks. You can serve it over creamy mashed potatoes or mashed cauliflower for a delicious and hearty meal.
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Serving suggestions
Slow-cooked beef cheeks are best served with a side of creamy mashed potatoes or mashed cauliflower. You can also serve them with a side of greens sautéed in olive oil and garlic, and some fresh herbs.
If you're looking for something more substantial, beef cheeks can be served with thick slices of meat and gravy, or with a red wine sauce. You can also serve them with button mushrooms, shallots, and Worcester sauce.
For a low-carb option, try serving the beef cheeks with mashed cauliflower or cauliflower rice. Both options work well to absorb the cooking liquids. You can also add a vegetable side, such as honey-glazed carrots, caramelized shallots, roasted asparagus, or steamed broccoli.
If you have any leftovers, they can be transformed into a beef cheek ragu pasta or a beef cheek and red wine pie or stew.
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Frequently asked questions
Slow cooking is the best way to cook beef cheek meat. It turns the tough meat into a melt-in-your-mouth, rich and tender delicacy.
Most recipes recommend cooking beef cheeks for 8 hours on low heat. However, some recipes suggest cooking the meat on high heat for 4-6 hours.
You can cook beef cheeks with a variety of ingredients, including red wine, beef stock, olive oil, garlic, onion, carrot, and herbs.
