Beef Cheeks Recipe (Oven Or Slow Cooker)

Learn how to cook beef cheeks in the oven or the slow cooker for tender, melt-in-your-mouth beef every time. Serve it over mashed potatoes with braising liquid on top for a cozy dinner.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 2

Total Time 2 10

Servings servings

Calories 382kcal

Author Arman Liew

Ingredients

4 beef cheeks trimmed, 8 to 10 ounces each
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1 small carrot finely diced
1 stalk celery chopped
1 medium onion diced
3 cloves garlic minced
1/4 cup tomato paste
2 bay leaves
1 cup red wine or chicken/beef broth
1/4 cup white wine vinegar

Instructions

Preheat the oven to 350°F.
Season the beef cheeks with salt and pepper.
Heat one tablespoon of olive oil in a Dutch oven or oven-safe pot and place it over medium heat. Once hot, add the seasoned raw beef cheeks and cook for 2-3 minutes on each side until browned. Remove from the Dutch oven and set aside.
Add the remaining olive oil to the pot and add the carrot, celery, garlic, and tomato paste. Cook until golden.
Add the bay leaves, red wine, beef broth, and vinegar. Add the beef cheeks and bring to a simmer.
Cover the pot and transfer to the oven and cook for two hours, or until the beef is tender.
Strain the sauce, discard the solids, and serve the beef cheeks over mashed potatoes, pasta, or rice. Drizzle with the sauce.

Notes

Beef doneness: Do the fork test! If the meat shreds easily, it's ready!
Beef weight and cooking time: Depending on the size, you could be cooking the beef up to 3 1/2 hours.
To store: Store leftover beef cheeks in an airtight container in the refrigerator for up to 5 days.
To freeze: Transfer leftovers to freezer-safe containers and freeze for up to 3 months.
Reheating: I suggest reheating leftovers on the stovetop over medium heat until warm, or reheat them in the microwave.

Nutrition