Can I cook beef cheeks in a slow cooker?

Absolutely. They become wonderfully tender after 8 hours on low.

How do I know when they’re done?

A fork should slide in easily, and the meat should begin to fall apart.

Can I make braised beef cheeks without wine?

Yes. Replace the wine with broth and add a splash of vinegar.

Why are my beef cheeks still tough?

They simply need more time. Cheeks must cook long enough for the connective tissue to break down fully.

Braised Beef Cheeks

Description

Tender, fall-apart braised beef cheeks slow cooked in red wine, beef broth, herbs, and aromatic vegetables. This cozy comfort dinner delivers deep savory flavor and a silky sauce perfect over mashed potatoes, polenta, risotto, or noodles.

Ingredients

Scale

2 beef cheeks, trimmed (about 12 ounces each)
Sea salt and black pepper
2 tablespoons olive oil
1 onion, finely chopped
2 carrots, diced
2 celery stalks, diced
2 tablespoons tomato paste
3 garlic cloves, minced
2 cups red wine
2 cups beef broth
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 tablespoons balsamic vinegar
2 bay leaves
1 tablespoon unsalted butter (optional, for finishing)

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Instructions

Trim the silver skin from the beef cheeks and season generously with salt and pepper.
Heat olive oil in a Dutch oven or heavy pot over medium-high heat. Sear the beef cheeks on all sides until browned, about 3 to 4 minutes per side. Transfer to a plate.
Add onion, carrots, and celery to the pot and sauté until softened, about 5 minutes.
Add garlic and tomato paste and cook for 1 minute.
Pour in the red wine, scraping up browned bits, and simmer for 5 minutes.
Add beef broth, balsamic vinegar, thyme, rosemary, and bay leaves.
Return the beef cheeks to the pot, nestling into the liquid.
Cover and simmer on low for 3.5 to 4 hours, or until fork-tender.
Remove the beef cheeks and bay leaves. Strain the sauce or blend the vegetables for a smoother gravy.
Stir in butter for a glossy finish and serve over mashed potatoes, polenta, risotto, or buttered noodles.

Notes

For oven method: bake covered at 320 F for 3.5 to 4 hours. For slow cooker: sear first, then cook on low for 8 hours. If sauce is thin, simmer uncovered to reduce before adding butter.

Prep Time: 20 minutes
Cook Time: 4 hours
Category: Main Course
Method: Braising
Cuisine: American

Nutrition

Serving Size: 1 portion
Calories: 540
Sugar: 4 g
Sodium: 690 mg
Fat: 30 g
Saturated Fat: 11 g
Unsaturated Fat: 16 g
Trans Fat: 0 g
Carbohydrates: 16 g
Fiber: 3 g
Protein: 46 g
Cholesterol: 150 mg