What is beef cheek meat good for?

Beef cheek meat is ideal for slow-cooked dishes like braises, stews, and barbacoa. Its high collagen content transforms into tender, buttery richness with low, steady heat.

What is beef cheek called in the US?

In the U.S., it’s commonly sold as “beef cheeks” or simply “beef cheek meat.” Most butchers will understand this straightforward label.

Is beef cheek meat tough?

Raw beef cheek meat is firm and dense. When properly slow-cooked, however, it becomes exceptionally tender, offering a melt-in-your-mouth texture.

Is beef cheek a cheap cut of meat?

Generally, beef cheek meat costs less than premium steaks. Although prices vary, it’s often an affordable option that, with proper cooking , yields gourmet-quality results.

Beef Cheek Meat: A Complete Cooking And Enjoying Guide

Description

Beef cheek is one of the most flavorful, tender cuts when treated with time and care. This red wine-braised beef cheek recipe transforms a humble cut into a restaurant-worthy dish, full of deep, rich flavors and velvety texture. Perfect for special dinners, slow weekends, or whenever you want to create a truly unforgettable meal.

Ingredients

Scale

2–3 lbs beef cheek meat, trimmed

Salt and black pepper, to taste

2 tablespoons olive oil

1 large onion, diced

2 carrots, peeled and chopped

2 celery stalks, chopped

4 cloves garlic, smashed

2 tablespoons tomato paste

2 cups dry red wine

2 cups beef stock

2 sprigs fresh thyme

2 bay leaves

Optional: 1 sprig rosemary or a pinch of crushed red pepper for added flavor

Instructions

Prep the Meat: Trim silver skin from beef cheeks. Pat dry and season generously with salt and pepper.
Sear: Heat olive oil in a Dutch oven over medium-high heat. Sear the cheeks for 2–3 minutes per side until browned. Remove and set aside.
Sauté Aromatics: In the same pot, reduce heat to medium. Add onions, carrots, and celery. Sauté 5–7 minutes until softened. Add garlic and tomato paste; cook 2 minutes more.
Deglaze: Pour in red wine, scraping the bottom to release browned bits. Simmer for 3–5 minutes to reduce slightly.
Braise: Return the beef cheeks to the pot. Add beef stock, thyme, bay leaves, and any optional herbs/spices. Liquid should partially submerge the meat.
Cook Low and Slow: Cover and cook at 300°F (150°C) in the oven for 3½ to 4 hours, or until fork-tender.
Finish: Remove cheeks and strain the braising liquid if desired. Skim off excess fat and simmer the liquid to reduce into a silky sauce.
Serve: Plate the beef cheeks over mashed potatoes, polenta, or creamy root vegetables. Spoon sauce on top and garnish with fresh herbs.

Notes

Beef cheeks can be cooked in a slow cooker (on low for 8 hours) or pressure cooker (on high for 45–50 minutes).

For deeper flavor, marinate cheeks in red wine, garlic, and herbs overnight before cooking.

Leftovers taste even better the next day and freeze well for up to 3 months.

Prep Time: 30 minutes
Cook Time: 4 hours
Category: Lunch
Method: Braising
Cuisine: French-Inspired, Global Fusion

Nutrition

Serving Size: 1 portion (approx. 6 oz cooked)
Calories: 420 kcal
Sugar: 4g
Sodium: 450mg
Fat: 22g
Saturated Fat: 9g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 2g
Protein: 38g
Cholesterol: 110mg

Keywords: braised beef cheek, beef cheek recipe, slow cooked beef, red wine beef, comfort food dinner