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Beef Cheek Recipes

Discover the culinary magic of beef cheek meat, a tender and flavorful cut perfect for braising, stewing, or smoking.
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Prep Time 1 hour
Cook Time 8 hours
Total Time 9 hours
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: French, Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

For Marination
  • 2 lbs Beef cheek meat Look for fresh, firm cheeks with deep red color.
  • 1 cup Red wine Use a good quality wine for marinating.
  • 2 cloves Garlic Minced or crushed.
  • 1 tbsp Fresh thyme Alternatively, use dried thyme.
  • 1 tbsp Olive oil For searing meat.
  • 2 tbsp Cumin For seasoning in barbacoa.
  • 1 tbsp Oregano For seasoning in barbacoa.
  • 2 each Chipotle peppers For seasoning in barbacoa.
For Cooking
  • 4 cups Beef or vegetable stock For braising or slow cooking.
  • 2 each Onion Sliced for cooking.
  • 2 cups Mushrooms Sliced for bourguignon.

Method
 

Preparation and Marination
  1. Trim any sinew or silver skin from the beef cheeks.
  2. Marinate the beef cheeks in red wine, garlic, and thyme for at least 8 hours or overnight.
Cooking Method
  1. Sear the marinated beef cheeks in olive oil over medium-high heat until browned.
  2. Transfer seared beef cheeks to a slow cooker, add stock, onions, and seasonings, and cook on low for 8 hours until tender.
  3. For a quicker method, pressure cook the beef cheeks with brown stock and seasonings for 60–90 minutes.
  4. For smoked beef cheeks, rub with spices and smoke at 225°F for 4-6 hours until tender.

Notes

Pair with creamy mashed potatoes, roasted root vegetables, or a crisp green salad for a complete meal. Leftover beef cheeks can be stored in an airtight container for up to three days.