Beef cheeks might not be the most common cut of meat, but they are one of the most flavorful and tender parts of a cow. When cooked low and slow, they transform from a tough muscle into a rich, melt-in-your-mouth delicacy.
This guide covers everything you need to know about this unique cut, including where to buy it, how to store it, the best cooking methods, and a delicious recipe.
Table of Contents
What Are Beef Cheeks?
This cut comes from the facial muscles of a cow. These muscles work constantly, making them dense and full of connective tissue. While this means they are tough when raw, slow cooking allows the collagen to break down, creating a tender, silky texture.
Since this meat is naturally lean with little fat, it requires long, slow cooking in liquid to become tender. This makes it perfect for braising, slow cooking, or pressure cooking.
Why Are Beef Cheeks So Popular?
This cut has been a chef’s secret weapon for years, but home cooks are now discovering its potential. Here’s why it is growing in popularity:
- Incredible flavor – Deep, rich taste that intensifies with slow cooking.
- Melt-in-your-mouth texture – The collagen transforms into gelatin, making the meat buttery soft.
- Budget-friendly – More affordable than premium cuts like short ribs.
- Versatile – Works in stews, tacos, sandwiches, or served with mashed potatoes.
Where to Buy and Store Beef Cheeks
Where to Buy This Cut
Since this cut is not always available in supermarkets, you may need to check:
- Local butchers – They often stock it or can order it for you.
- Specialty meat shops – High-end grocery stores may carry it.
- Online meat suppliers – Many deliver fresh or frozen options to your door.
How to Store This Cut
For Fresh Meat:
- Store in the coldest part of the refrigerator.
- Use within 2-3 days for the best texture.
- Keep in butcher paper or an airtight bag to prevent drying out.
For Frozen Meat:
- Wrap tightly in plastic wrap and aluminum foil or use a vacuum-sealed bag.
- Freeze for up to 6 months for the best quality.
- Thaw in the refrigerator overnight before cooking.
How to Prepare Beef Cheeks for Cooking
Cleaning and Trimming
Most butchers trim this cut before selling it, but you may need to do a little extra prep:
- Remove excess fat – Use a sharp knife to trim off large pieces of fat.
- Get rid of sinew – The tough white connective tissue should be sliced away.
- Pat dry – This helps with browning when searing.
Do You Need to Marinate This Cut?
Marinating is optional but can enhance the flavor. A marinade with garlic, citrus, and soy sauce works well. If marinating, let the meat soak for 4-12 hours for the best results.
Why Slow Cooking is Essential
This cut must be slow-cooked to break down the collagen and become tender. If cooked too quickly, it will remain tough and chewy.
Best Cooking Methods:
- Braising – Slow simmering in liquid for 3-4 hours.
- Slow Cooker (Crockpot) – Cooks on low for 8-10 hours or high for 5-6 hours.
- Pressure Cooker (Instant Pot) – Cooks in 60-90 minutes, saving time.
Best Recipe for Beef Cheeks
Classic Braised Beef Cheeks with Herbs and Vegetables
This braised dish is rich, comforting, and packed with deep flavors.
Ingredients:
- 4 beef cheeks, trimmed
- 2 tablespoons oil
- 1 onion, chopped
- 2 carrots, chopped
- 3 celery stalks, chopped
- 4 cloves garlic, minced
- 3 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon thyme
- 1 teaspoon rosemary
- Salt and pepper to taste
Instructions:
- Sear the beef cheeks in hot oil until browned. Remove from the pan.
- Sauté onions, carrots, celery, and garlic until softened.
- Add tomato paste, stir well, and cook for one minute.
- Pour in beef broth, scraping up browned bits from the pan.
- Return beef cheeks to the pot, add thyme and rosemary, and cover.
- Simmer on low heat for 3-4 hours, or until fork-tender.
- Serve with mashed potatoes, rice, or crusty bread.
Common Problems and Solutions
Why Are My Beef Cheeks Tough?
If your meat is still chewy, it probably hasn’t cooked long enough.
Solution:
- Continue cooking at low heat for another 30-60 minutes.
- Ensure there is enough liquid to prevent drying out.
How to Fix Overcooked or Dry Meat
If the meat becomes mushy or dry, it may have cooked too long at too high a temperature.
Solution:
- Shred the meat and mix with sauce to retain moisture.
- Use in tacos, stews, or sandwiches instead of serving whole.
How to Thicken Beef Cheek Sauce or Gravy
If the sauce is too thin after slow cooking:
Solution:
- Mix 1 tablespoon cornstarch with 2 tablespoons water and stir into the sauce.
- Let it simmer for 5-10 minutes until thickened.
Frequently Asked Questions
Why is this cut so expensive?
This meat used to be considered a cheaper cut, but as its popularity has grown, prices have risen. Since each cow only has two cheeks, supply is limited, which also makes it more expensive.
What cut of beef is this?
It comes from the facial muscles of the cow. It is a lean, collagen-rich muscle that requires slow cooking to become tender.
Is there another name for beef cheeks?
This cut is sometimes called ox cheeks, especially in European recipes. However, it comes from the same part of the animal and is prepared in the same way.
Is this cut a budget-friendly option?
Historically, this cut was considered inexpensive due to its toughness. However, as chefs and food enthusiasts have embraced it for its incredible texture and flavor, demand has increased, making it more expensive than it used to be.
What are the best sides for beef cheeks?
One excellent option is mashed potatoes, but if you have leftover baked potatoes, you can transform them into something exciting by exploring creative leftover potato recipes. Another great side is rice, as it soaks up the rich braising liquid beautifully. You can also pair it with barbecue dishes or roasted vegetables for a well-balanced meal.
When preparing beef cheeks, it’s important to pair them with the right sides to create a well-balanced meal. One excellent option is mashed potatoes, but if you have leftover baked potatoes, you can transform them into something exciting by exploring these easy leftover baked potato recipes. If you’re looking for a different starch option, consider rice, as it soaks up the rich braising liquid beautifully. You can try this cheesy rice recipe for a comforting side dish. Additionally, for those who enjoy bold flavors, beef cheeks can be served with a side of smoky barbecue dishes. Pairing them with something like boneless beef ribs or even a BBQ meatloaf can create a hearty and satisfying meal.
Conclusion: Why You Should Try Cooking Beef Cheeks
This flavorful cut may not be the most well-known, but it is undoubtedly one of the most rewarding to cook. Its deep, rich flavor and melt-in-your-mouth texture make it a standout ingredient in slow-cooked dishes. While it requires time and patience, the result is well worth the effort.
Whether you braise it in a flavorful broth, slow-cook it for hours, or use it in various cuisines, this cut offers incredible versatility and taste. It is also packed with protein and collagen, making it both delicious and beneficial for overall health.
If you have never tried cooking this cut before, now is the perfect time to experiment in your kitchen. With the right techniques, you can create a restaurant-quality meal at home.