What is beef cheek meat?

Beef cheek meat comes from the facial muscles of cattle. It is known for its rich flavor and tender texture when cooked using slow-cooking methods like braising, stewing, or slow roasting. Beef cheeks have a high collagen content, which makes them incredibly tender when cooked low and slow.

How should I cook beef cheeks?

The best way to cook beef cheeks is through slow-cooking methods. Braising or stewing are the most popular techniques, as these methods break down the tough fibers and collagen, making the meat tender and flavorful. Slow cooking also allows the beef cheeks to absorb the rich flavors of any added spices, herbs, and liquids, resulting in a savory, melt-in-your-mouth dish.

Where can I purchase beef cheeks?

Beef cheeks can be found at specialty butcher shops, some high-end supermarkets, and online retailers. If you can’t find them in your local store, many butchers will be able to special order them for you. Online retailers are also a convenient option for purchasing beef cheeks if they’re not available nearby.

Can I substitute beef cheeks in recipes?

While other cuts of beef, such as beef shank or short ribs, can be used as alternatives in recipes that call for beef cheeks, they may not provide the same depth of flavor and tenderness. Beef cheeks have a unique texture and richness that is hard to replicate, especially when cooked using slow methods. However, if beef cheeks aren’t available, these other cuts can still work, but the final dish may differ in texture and flavor.

Beef Cheek Meat: Unveiling The Secrets To A Luxurious Meal

Ingredients

Scale

Beef cheeks (about 2 lbs)
1 large onion, chopped
2 carrots, chopped
3 cloves garlic, minced
2 cups beef broth (or vegetable broth for a lighter version)
2 tbsp olive oil
1 tsp paprika
1 tsp cumin
1–2 sprigs of thyme
1–2 sprigs of rosemary
Salt and pepper to taste

Instructions

Sear the Beef Cheeks: Heat olive oil in a large pot or Dutch oven over medium-high heat. Season the beef cheeks with salt, pepper, paprika, and cumin. Sear the beef cheeks on all sides until browned. Remove from the pot and set aside.
Sauté Vegetables: In the same pot, add chopped onions, carrots, and garlic. Sauté for about 5-7 minutes until softened and fragrant.
Add Broth and Herbs: Pour in the beef broth, scraping up any brown bits from the bottom of the pot. Add the thyme and rosemary sprigs for added flavor. Stir to combine.
Braise the Beef Cheeks: Return the seared beef cheeks to the pot. Bring to a simmer, then cover the pot with a lid and reduce the heat to low. Cook for 3-4 hours, or until the beef cheeks are tender and the flavors have melded together.
Serve: Once the beef cheeks are tender, remove the thyme and rosemary sprigs. Serve the beef cheeks with the savory broth and vegetables.

Notes

For extra flavor, you can marinate the beef cheeks in broth and herbs overnight before cooking. Adjust the amount of beef broth to your preference for a richer sauce. This dish pairs wonderfully with roasted vegetables or a simple salad for a complete meal.

Author: Natalie
Prep Time: 15 minutes
Cook Time: 3 hours
Category: Main Course
Method: Braising
Cuisine: French
Diet: Low Calorie

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 5g
Sodium: 500mg
Fat: 20g
Saturated Fat: 8g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 3g
Protein: 28g
Cholesterol: 85mg

Keywords: Beef cheeks recipe, braised beef cheeks, red wine sauce, comfort food, hearty dish, slow-cooked beef