Marianne Martinez
Cheek meat is a tough cut of meat that requires slow cooking to become tender. Slow cooking is a perfect method for cooking beef cheeks as it turns the tough meat into a rich and tender delicacy. The Crock-Pot's moist cooking environment and low temperature make it ideal for breaking down tough muscle fibres. This makes the meat soft and tender, and it can be paired with a variety of side dishes such as mashed potatoes, Arabic rice, or vegetables.
| Characteristics | Values |
|---|---|
| Type of meat | Beef cheeks |
| Cut | Facial muscle of a cow |
| Toughness | Very tough |
| Cooking method | Slow cooking |
| Crock-pot temperature | Low |
| Cooking time | 8 hours |
| Crock-pot advantages | Breaks down tough muscle fibers, keeps meat moist |
| Seasoning | Kosher salt, black pepper, onion powder, garlic powder, smoked paprika, ground cumin, dried thyme |
| Browning | Important for flavor |
| Browning methods | Sear function on crock-pot, stovetop |
| Browning cookware | Hot skillet, Dutch oven |
| Browning technique | Brown on all sides |
| Additional ingredients | Beef broth, water, red wine, vegetables |
| Serving suggestions | Mashed potatoes, Arabic rice, salad |
| Leftovers | Can be stored in an airtight container in the fridge for 3-4 days |
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What You'll Learn
Seasoning and spices
To start, it is important to season the beef cheeks generously with salt and pepper. You can use kosher salt or regular table salt, adjusting the amount according to your taste preferences. Black pepper is commonly used, but you can experiment with different varieties of peppercorns to add subtle nuances to the dish.
In addition to salt and pepper, a variety of spices can be used to create a flavourful dry spice rub for the meat. Smoked paprika, garlic powder, onion powder, and ground cumin are excellent choices that complement the robust flavour of beef cheeks. These spices add depth and complexity to the dish. You can mix these spices in a small bowl and sprinkle them over the layers of meat in your crock-pot.
Dried herbs can also be added to the spice rub to introduce more subtle, earthy flavours. Thyme, rosemary, or oregano can be used alone or in combination to infuse the meat with aromatic goodness. Fresh herbs like rosemary or thyme sprigs can also be added to the crock-pot during cooking for an extra burst of flavour.
If you're feeling adventurous, you can include some red pepper flakes or chilli powder in your spice blend to add a hint of heat to the dish. This is entirely optional but can elevate the flavour profile and create a warm, inviting sensation on the palate.
Lastly, don't underestimate the power of a good sear when it comes to seasoning. Before adding the beef cheeks to the crock-pot, consider searing them in a hot skillet or using the sear function on your slow cooker. This browning process creates savoury flavours by fragmenting the proteins in the meat, enhancing the overall taste experience.
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Browning the meat
While browning the meat is not mandatory, it is important to note that searing the beef cheeks creates savoury flavours by fragmenting their proteins. This process, called the Maillard reaction, is the same one that makes grilled steak taste so good.
To brown the beef cheeks, heat olive oil in a large frying pan over high heat. If your pan isn't big enough, you may need to brown the meat in batches. Place the beef cheeks in the pan and fry until browned on all sides. Remove the meat from the pan and set it aside.
If your slow cooker has a searing function, you can use this to brown the meat instead of using a stove. However, if your slow cooker doesn't get hot enough, it may be best to stick to using the stovetop, as this will impact the finished flavour.
After browning the meat, you can dissolve the browned-on juices in wine or water and add this to your crock pot for extra flavour.
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Cooking time and temperature
Slow cooking is the ideal method for preparing beef cheeks. This cooking technique transforms the tough meat into a rich and tender delicacy.
The cooking time for beef cheeks in a crock pot can vary depending on the specific recipe and desired level of doneness. However, a general guideline is to cook the beef cheeks on low heat for around 8 hours. This extended cooking time allows the tough muscle fibres to break down and tenderise, resulting in melt-in-your-mouth texture.
For those who prefer a faster cooking option, a pressure cooker or Instant Pot can be used to cook beef cheeks in approximately 1 hour. However, keep in mind that the cooking time may vary depending on the size of the beef cheeks and the specific model of the pressure cooker.
Additionally, it is worth noting that some recipes may require searing or browning the beef cheeks before adding them to the crock pot. This step adds flavour to the dish by fragmenting the proteins in the meat, creating a savoury taste known as the Maillard reaction.
When cooking beef cheeks in a crock pot, it is not necessary to add any liquid as the meat releases its juices during the cooking process. However, some recipes may call for the addition of beef broth, water, or other liquids to enhance the flavour and create a sauce.
In terms of temperature, crock pots typically have a low and high setting. For slow cooking beef cheeks, the low setting is generally recommended to allow for the extended cooking time required to tenderise the meat. However, for recipes that involve a shorter cooking time, the high setting can be utilised.
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Adding vegetables
Slow cooking is the perfect method for cooking beef cheeks, which are a tough cut of meat. When slow-cooked, beef cheeks become rich and tender. This is a great way to transform a cheap cut of meat into a delicious meal.
When cooking beef cheeks in a crock pot, you can add vegetables to the dish. First, brown the beef cheeks on all sides in a pan. Remove the meat from the pan and set aside. Then, add chopped vegetables to the pan and cook until they start to soften. You can add a variety of vegetables to the dish, such as:
- Onions
- Carrots
- Potatoes
- Swede
- Parsnips
- Celeriac
- Shallots
- Mushrooms
- Honey-glazed carrots
- Caramelized shallots
- Roasted asparagus
- Steamed broccoli
Next, add crushed garlic and tomato paste, and then plain flour. Gradually add red wine and beef stock. You can also add herbs and seasonings such as salt, pepper, onion powder, garlic powder, smoked paprika, and ground cumin. Bring the mixture to a simmer, then transfer it to the crock pot. Add the beef cheeks and any resting juices, put the lid on, and cook on low for 7 to 8 hours, or until the beef cheeks are tender.
You can also cook the beef cheeks and vegetables together in the crock pot without browning them first. Simply put the vegetables in the bottom of the crock pot, place the meat on top, add liquid such as beef broth or water, and cook on low for 7 to 8 hours.
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Thickening the sauce
When cooking cheek meat in a crock pot, you may want to thicken the sauce to create a gravy-like consistency. To do this, you can use a cornstarch slurry, which is made by whisking together equal parts cornstarch and water until smooth. You can also use plain flour to thicken the sauce.
First, remove the cheek meat from the crock pot and set it aside. Next, pour the cooking liquids into a saucepan. Bring the liquids to a simmer and slowly whisk in the cornstarch slurry or plain flour. Continue whisking until the sauce has thickened to your desired consistency. If using cornstarch, this should only take a minute or two. If the sauce becomes too thick, you can thin it out by adding a small amount of water and whisking until smooth.
Alternatively, you can thicken the sauce directly in the crock pot by adding a cornstarch slurry and cooking on HIGH for an additional 30 minutes. However, keep in mind that the low temperature of a crock pot may not be sufficient to fully activate the cornstarch, so using a saucepan on the stove is generally more effective.
If you prefer a richer sauce, you can also reduce the cooking liquids before thickening. Simply simmer the liquids for 10-15 minutes to allow some of the water to evaporate, concentrating the flavours. Then, thicken the sauce as described above.
By following these simple steps, you can easily thicken the sauce for your crock pot cheek meat dish, adding a delicious finishing touch to your hearty and flavourful meal.
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Frequently asked questions
It is recommended to cook beef cheek meat in a crock pot for around 8 hours on low heat.
It is important to trim any excess fat and connective tissue from the beef cheeks. You can then brown the beef cheeks in a hot skillet or Dutch oven, browning them on all sides, before adding them to the crock pot.
You can add a dry spice rub to the beef cheeks. Spices such as kosher salt, black pepper, onion powder, garlic powder, smoked paprika, and ground cumin are recommended. You can also add half a cup of red wine to the crock pot.
