gourmet traveller beef cheek recipes

12 rich beef cheek recipes

What are beef cheeks ? The cut beef cheeks is named as such because it really does refer to the facial cheek muscle of a cow. Beef cheeks are a tough, lean cut of meat. Because of this, how you cook beef cheek recipes is important. Almost every beef cheek recipe should be braised or slow-cooked to produce a tender result, as evident in our 12 ways with beef cheeks below. 

From braising beef cheeks and serving them with salad to beef cheek ravioli, beef cheek meat is good for creating rich, warming recipes such as stews and pies. Here are our best recipes for beef cheeks. 

Braised beef cheek arancini

The perfect party snack.

Bourke St Bakery meat pie

A masterclass by the Sydney favourites.

Braised beef cheeks with baby carrots and cavolo nero

A classic winter warmer.

Beef and kidney pudding

A labour of love, but so worth it.

Beef cheek Bourguignon

Serve with a generous helping of potatoes or pasta.

Braised beef cheek, burghul salad, and bread and anchovy sauce

A rich and hearty dish.

Beef cheek ravioli with mandarin mustard fruits

A subtle way to enjoy beef cheeks.

Spanish braised beef cheeks with tomato bread, parsley and anchovy salad

Don’t skimp on the olives.

Braised beef cheeks in sarsaparilla

Trust us, it works.

Beef cheek, onion and stout pies with thyme and onion pastry

What’s better than a classic meat pie?

Beef cheeks with radish, mustard seed and pickled celery salad

A delicate salad balances this rich beef cheek recipe.

Agrodolce beef cheeks with pappardelle

A classic for a reason.

The post 12 rich beef cheek recipes appeared first on Gourmet Traveller .

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RecipeTin Eats

Fast Prep, Big Flavours

Slow Cooked Beef Cheeks in Red Wine Sauce

These slow cooked Beef Cheeks are braised in a beautiful red wine sauce until they are so meltingly tender, you can eat it with a spoon! The braising liquid in this Beef Cheeks recipe is infused with incredible flavour and when pureed, transforms into a thick, luscious gravy-like sauce.

Perfectly accompanied with creamy mashed potatoes, this is a very easy dish that is suited to an elegant dinner party or a hearty midweek meal. Make this in your slow cooker, pressure cooker or on the stove!

Slow Cooked Beef Cheeks

This is a magnificent dish that takes a budget cut of beef and transforms it with little effort into a dish that you’ll find on the menu of fine dining restaurants.

Except it’s 80% cheaper. 🙂 I had lunch at an upscale bistro on the weekend where Beef Cheeks were on the menu for $35 a serving!

Little known fact: Beef cheeks are the KING of all slow cooking cuts of beef!

What are beef cheeks?

Beef Cheeks are the cheek muscle of cows and they are a very tough cut of meat that needs to be cooked long and slow to make it tender. It absorbs the flavours of braising liquid well and when you cut into it, it is stringy, almost like pulled pork .

But unlike beef chuck (used for Beef Stew and Pot Roast ), Brisket and even Beef Short Ribs which have patches of really juicy sections and also some that can (sometimes) be a bit dry, not a single part of the beef cheek is dry . Every mouthful is juicy and luscious and even just typing up this post is making my mouth water!

And THAT is what makes them so special!!

What you need for this Beef Cheeks recipe

We’re making a fine dining quality dish here, but it just calls for a trip to your local grocery store! Here’s what you need:

Beef Cheeks

5 years ago, they were cheaper and weren’t always available in the large supermarkets here in Australia. But nowadays, thanks to shows like Masterchef and My Kitchen Rules, the price has been driven up but on the plus side, they are now regulars at mainstream stores like Coles and Woolies!

If you can’t find Beef Cheeks, other slow cooking beef cuts will work fine – Beef Short Ribs would be an ideal substitute. Cut them into 250g/8oz chunks so the same cooking times and liquid quantities in this recipe will apply.

This is a magnificent dish that takes a budget cut of beef and transforms it with little effort into a fine dining restaurant dish!

Red Wine for cooking

My Slow Cooked Beef Cheeks recipe is made with a classic Italian red wine braising liquid. The deep, warm, complex flavours of red wine are perfect for using as the stock base for slow cooked beef dishes.

Go to your local liquor outlet and look for end of bin specials and pick up a bottle of a full bodied red wine like Merlot or Cabernet Sauvignon.

A pet peeve of mine are recipes that tell you that you must use good quality drinking wine for slow cooking recipes. I do not believe that at all for slow cooked dishes – and the New York Times agrees .

For quick sauces, yes, absolutely. But not for a braising liquid. I bet not even the greatest food critic in the world would be able to tell if it was a discounted $5 end of bin special or a $40 reserve Cab Sav. (Seriously. Who would make a slow cooked beef recipe using a $40 bottle of wine??).

You won’t use the whole bottle. If the wine is not to your standard for drinking, measure out cups and pour them into ziplock bags and freeze them. Handy to have when you need wine for other recipes!

How to make this Beef Cheeks Recipe

Though it does take time to slow cook, it’s an incredibly straightforward recipe:

Brown beef cheeks aggressively – this is key for flavour!

Saute garlic, onion, carrots and celery – our  soffrito , the flavour base for the sauce;

Add braising liquid ingredients;

Slow cook the beef cheeks until they are fall apart tender – stove 2.5 hrs, oven 3.5 hrs, slow cooker 8 hrs, pressure cooker / Instant Pot 1 hr;

Puree sauce to thicken into a gravy-like consistency;

Serve beef cheeks with sauce over creamy mashed potato (go all out with Paris Mash !) or for a low carb option, Mashed Cauliflower .

Don’t let the length of the recipe directions fool you, this really is a simple recipe. It’s just long because I’ve provided directions for 3 different cooking methods.

This Slow Cooked Beef Cheeks is a recipe that is elegant enough for a dinner party and if made using a slow cooker, easy enough for mid week.

The other great thing about these Slow Cooked Beef Cheeks is that the leftovers freeze 100% perfectly, OR can be transformed into two other incredible dishes that I’ve shared:

Beef Cheek Ragu Pasta – the rich braising liquid was  made for tossing through pasta!

Beef, Mushroom and Vegetable Pie

Cook once, eat thrice!! – Nagi x

Try these on the side

Paris Mash (ultimate creamy mashed potato!) or Creamy Mashed Cauliflower

Crisp salad with tangy Balsamic Dressing or French Vinaigrette

Brown Sugar Glazed Carrots

Garlic Sautéed Spinach

Magic Roasted Broccoli

Sautéd Brussels Sprouts in Creamy Parmesan Sauce

Watch how to make it

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Ingredients

• ▢ 3 tbsp olive oil , separated
• ▢ 1.5 kg/3lb beef cheeks , (4 large or 6 small beef cheeks)
• ▢ 1 onion (white, brown or yellow), roughly diced (about 1 cup)
• ▢ 1 celery stalk , roughly diced (about 1 cup)
• ▢ 1 carrot , roughly diced (about 3/4 cup)
• ▢ 4 garlic cloves , minced
• ▢ 6 stems of fresh thyme or 1 1/2 tsp dried thyme leaves
• ▢ 4 dried bay leaves (or 3 fresh bay leaves)
• ▢ 1 cup (250 ml) beef stock (broth)
• ▢ 2 cups (500 ml) red wine (full bodied eg. cabernet sauvignon or merlot)
• ▢ 2 - 3 tsp salt , separated
• ▢ Black pepper

Instructions

• Prepare the beef cheeks: cut off any large, fatty membrane. Pat dry then use 1 tsp of salt and black pepper to season the beef all over.
• Heat 2 tbsp olive oil in a large heavy based pot over high heat. Sear half the beef cheeks on each side until nicely browned. Remove beef cheeks onto a plate, repeat with remaining cheeks.
• Turn down the heat to medium high and heat the remaining 1 tbsp of olive oil. Add garlic and onion. Sauté for 3 minutes until onion is becoming translucent.
• Add the celery and carrot,s sauté for a further 3 minutes.
• Follow directions for your chosen cooking method below.

Slow Cooker Directions

• Pour the onion mixture into the slow cooker and place the beef cheeks on top.
• Pour the wine into the pot and return to heat. Turn the heat up to high, bring to simmer and let it simmer for 1 minute (to cook out the wine a bit). Scrape the brown bits off the bottom of the pan so it mixes in with the wine.
• Pour the wine into the slow cooker, then all the remaining ingredients, starting with a pinch of salt and pepper (add more to taste later).
• Cook in the slow cooker on Low for 8 hours or High for 6 hours for 250g/8oz size beef cheeks or Low for 10 - 12 hours or High for 8 hours for 350g/12oz beef cheeks.
• Open the slow cooker and remove the beef cheeks. Discard the thyme stems and bay leaves.
• Use a handheld stick blender to puree the braising liquid into a smooth Sauce - it will change from a dark brown to a lighter brown colour.
• Transfer liquid into saucepan, simmer on stove on medium high until the Sauce turns a darker brown colour and reduces by about 1/4 to 1/3, to a gravy consistency - about 10 minutes.
• Do a taste test and adjust the seasoning (salt and pepper) to your taste.
• Remove from heat, return beef cheeks to the Sauce, cover and keep warm until ready to serve.

Pressure Cooker Directions

• Follow the Slow Cooker directions but cook on high in your pressure cooker for 1 hour on high for small cheeks (around 250g/8oz each).

Stovetop and Oven Directions

• Pour the wine into the pot / casserole dish (with the onion mixture) and stir to scrape the brown bits off the bottom of the pot. Bring wine to simmer for 1 minute.
• Add remaining ingredients, starting with a pinch of salt and pepper (add more to taste later), the place lid on.
• Stove: Simmer on medium low for 2 to 2 1/2 hours until the cheeks are very tender, turn at least once during cooking.
• Oven: 160C/320F for 3 to 3 1/2 hours .
• Remove the beef cheeks from sauce. Discard the thyme stems and bay leaves.
• Bring the Sauce to simmer over medium heat and simmer until it turns a darker brown colour and reduces by about 1/4 to 1/3, to a gravy consistency - about 3 to 5 minutes.
• Serve beef cheeks on Paris Mash (ultimate creamy mashed potato!) or Creamy Mashed Cauliflower , drizzled with a generous amount of Sauce. Garnish with finely chopped parsley if desired.

Recipe Notes:

Nutrition information:.

Originally published August 2014. Updated August 2019 with new photos, new process photos, new video, new writing. No change to recipe. I wouldn’t dare touch it, readers love it as it is!

Life of Dozer

His bib was soaked by the time the beef cheeks were in the pot…..

Hi, I'm Nagi !

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

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809 Comments

June 20, 2024 at 7:17 am

I have a question regarding the wine. I know on your short rib recipe, you discourage Pinot Noir. Would it be fair to say the same applies to cheeks?

June 20, 2024 at 7:16 am

So I’ve used this base for lamb shanks and chuck. It is excellent. I am so freaking excited that I actually found beef cheek at a big Walmart in TX of all places along with short ribs. I got both and froze the cheeks for later. It was also wild to entire beef tenderloin strips there!

April 28, 2024 at 7:25 pm

January 24, 2024 at 10:24 pm

Planning on making this on the weekend. When using dried thyme leaves I just leave them in, right?

January 13, 2024 at 11:56 pm

January 1, 2024 at 1:29 am

December 16, 2023 at 5:56 am

December 3, 2023 at 8:14 am

November 29, 2023 at 6:31 pm

November 14, 2023 at 12:15 am

NAGI ! YOU ARE MY BEST CHEFF BEEF CHEEKS ARE TO DIE FOR I love your way of cooking so well explained and easy to do Elizabeth

November 1, 2023 at 3:51 pm

October 19, 2023 at 9:16 am

September 2, 2023 at 2:11 am

August 28, 2023 at 5:32 pm

can I use gravy beef for this recipe?

August 5, 2023 at 9:56 pm

Hi Nagi, made these tonight and the flavour was amazing but unfortunately the beef cheeks were quite tough. What did I do wrong? I cooked them in the slow cooker for 8 hours.

July 29, 2023 at 7:54 am

I love your recipes! Everything I made so far was great and true to your instructions. Thank u

July 27, 2023 at 7:08 pm

July 2, 2023 at 2:16 pm

Beautiful. Cooked it in the slow cooker for 6 hours on high. Turned out glorious. I cut my beef cheeks in half as they were huge. Big success. Thanks Nagi

June 29, 2023 at 12:39 pm

Hi Nagi. I love all your recipes and planning to try this one for a lunch in the next few days.I am planning to increase it to 2.5kg of cheeks. How much more should I increase the cooking time in a slow cooker/oven? thanks.

June 25, 2023 at 4:04 pm

15 Delicious Beef Cheek Recipes To Feed Your Family

By: Author Jess Smith

Posted on Published: January 15, 2022

Beef cheek is an interesting cut of beef that isn’t used as often as other cuts such as sirloin and rib eye. The muscles in cows’ cheeks are very strong, because they are chewing all day, which makes the meat tough and sinewy.

Much of the surrounding fat and gristle is trimmed down by the butcher before it reaches the customer, to get it ready for consumption. Take a look at our favorite beef cheek recipes to try.

Quick Table: 15 Beef Cheek Recipes

1. tender slow cooked beef cheeks.

A slow cooker is one of the best tools you can have when dealing with beef cheeks – the longer they are cooking, the more tender they will be when it’s time to eat them.

It is also very simple to prepare slow cooker meals, as you just place all the ingredients in a pot and leave the cooker to do the hard work for you.

After the full 8 hours, the beef cheek in this dish will melt away in your mouth, and the accompanying sauce complements it perfectly.

Calories Per Serving: 307

Preparation Time: 5 Hours 30 Minutes

2. Braised Beef Cheeks

Braising is a popular method for cooking beef cheeks, as it allows the meat to tenderize over a few hours. It can also be relatively healthy compared to frying, for example; for this to apply, you will need to remove as much of the fat as possible first.

You will need a large earthenware pot, such as the Dutch oven suggested by this recipe, so that you can fit all the ingredients in and make sure they are warmed through.

Calories Per Serving: 359

Preparation Time: 4 Hours 35 Minutes

3. Beef Cheek Tacos

Take a trip to Mexico from the comfort of your own home with these fantastic beef cheek tacos.

We would never have thought of incorporating beef cheek into Mexican cuisine , but this recipe works fantastically well and makes us wonder what other combinations we’re missing out on.

You can make 8-10 tacos with the ingredients listed, so feel free to double up if you’re catering for a large group. You will need to leave the beef to marinate overnight, so make sure you have plenty of time to prepare properly.

Calories Per Serving: 419

Preparation Time: 2 Hour 40 Minutes

4. Asian Slow Cooked Beef Cheeks

We really are touring the nations in this list: next up is an Asian-inspired beef cheek recipe. The flavors of the supporting ingredients, such as the carrot and ginger puree, conjure up a series of oriental images in the diner’s mind.

You can cook these cheeks in advance and then reheat them just before you eat, which saves precious time when you need it most – who wants to be slaving away in the kitchen when you have guests waiting to be entertained!

Calories Per Serving: 426

Preparation Time: 2 Hours 45 Minutes

RELATED: 15 Stunning Beef Liver Recipes

5. Beef Cheek Stew Recipe

This recipe also takes advantage of braising to achieve a hearty, flavorful stew.

It uses chicken stock instead of beef stock, but this isn’t a mistake – the author believes that beef stock would be overkill in an already very rich dish, so deliberately substitutes it with a lighter alternative.

By all means use beef stock if you prefer, but you may find you have to adjust some of the other ingredient measurements to balance out the richness. 

Calories Per Serving: 290

Preparation Time: 3 Hour 40 Minutes

6. Beef Cheek Minestrone

We love a good soup, and this beef cheek minestrone is no exception. Packed full of ripe vegetables and satisfying pasta alongside the beef , the soup is an entire meal in a bowl.

It has minimal preparation time, allowing you to sit back and relax while it cooks away on the stove in the background.

Minestrone soup has a specific recipe, so the ingredients are pretty fixed; however, you can customize it with your favorite topping – we love parmesan or pesto.

Calories Per Serving: 289

Preparation Time: 2 Hour 50 Minutes

7. The Best Beef Cheeks Ever

This is a bold claim for a recipe to make, so we just had to try it and see for ourselves. Luckily, it stands up to scrutiny so far.

It takes a long time to be ready and there are some fiddly stages in the preparation, but it’s worth it in the end when you’re left with a sumptuous beef dish that speaks for itself. We love to serve these beef cheeks with mashed potatoes and asparagus.

Calories Per Serving: 685

Preparation Time: 3 Hours 45 Minutes  

8. Za’atar Beef Cheeks With Fennel And Mango Salad

Unusually for a beef cheek recipe, this one insists it only takes 40 minutes from start to finish. On closer inspection, we learnt that it assumes your beef has already been braised, and the stated time is based on reheating them.

The braising instructions included further down the page suggest a 2 ½ hour process, so make sure you either allow for this when following the recipe, or braise them in advance and store until you’re ready.

The fennel and mango provide contrasting exotic flavors to pair with the beef .

Calories Per Serving: 462

Preparation Time: 35 Minutes

RELATED: 15 Stunning Ground Beef Recipes

9. Smoked Beef Cheeks

We’re familiar with slow cooking and braising at this point, but now it’s time to try our hand at smoking our beef cheeks.

While the recipe really only takes you through the steps involved in this cooking method, you can incorporate your smoked beef cheeks in a range of dishes including sandwiches and tacos.

It’s also perfectly acceptable to eat them as they are, so you can enjoy the BBQ taste with no distractions.

Calories Per Serving: 671

Preparation Time: 5 Hours 15 Minutes

10. Beef Cheek And Dark Beer Ragu

A good ragu is a classic meal that can be enjoyed any time and by anyone. This particular version is enveloped in a casing of buttery pastry, which brings a wonderful flaky crunch that we can almost hear as we’re writing this.

The dish takes around 4 hours overall to complete, which is substantially longer than most ragu recipes, but it’s worth it when you tuck into a hearty plate of bliss.

Calories Per Serving: 481

Preparation Time: 3 Hours 35 Minutes

11. Braised Beef Cheeks And Gnocchi With Poached Vegetables

Gnocchi wasn’t our immediate thought for pairing with beef cheeks, and it probably isn’t yours either. However, stick with this recipe and you’ll see that these two ingredients work well together and aren’t too stodgy after all.

The trick is in the timings, and getting these right will reward you handsomely with a tasty meal full of hearty flavors and exciting textures – make sure you follow the instructions carefully and don’t cut corners.

Calories Per Serving: 485

Preparation Time: 4 Hour 5 Minutes

12. Guinness Braised Beef Cheek With Spaetzle

We’ve already done a fair bit of globe-trotting so far with this list, but this recipe might take the crown – are we in Ireland or Germany? The answer is both, with the Irishness of Guinness taking its place alongside the German Spaetzle.

The combination works better than you might expect it to; the Guinness really helps bring out the rich flavor of the beef cheek, and the spaetzle provides an interesting texture.

Calories Per Serving: 415

Preparation Time: 1 Hour 5 Minutes

13. Porter Braised Beef Cheeks With Grits

Where would we be without some good old-fashioned American grits? Not enjoying this fabulous beef cheek recipe, that’s where. The meat is cooked in the oven for 4-5, by which point it is so tender that pieces come away at the slightest touch.

It is then set upon a bed of grits for serving, taking you on a texture and flavor journey with every mouthful.

Calories Per Serving: 251

Preparation Time: 1 Hour 5 Minutes

RELATED: Can You Freeze Liver? (How Long Does Beef Liver Last In The Fridge Or Freezer)

14. A Slow Braise Of Beef Cheeks à La Lyonnais

If you want to bring a touch of French elegance to your dinner party , look no further than this classy braised beef cheek recipe. It is perfect for cold seasons and is served with a selection of winter vegetables, including carrots and onions.

Although the recipe may seem complex and involved at first, a lot of the writing covers explanations of each step and why they are important, to help you understand what you’re doing.

Calories Per Serving: 268

Preparation Time: 3 Hour 15 Minutes

15. Beef Cheek And Whole Mushroom Stroganoff

Everyone loves a good stroganoff, and everyone also loves the umami flavors of beef and mushroom together. According to our calculations, this recipe is bound to be a hit among your family and friends.

While it is billed as a ‘ whole mushroom’ recipe , feel free to slice the mushrooms instead if that suits your needs better – you may have young kids who could choke on large mushrooms, for example. 

Calories Per Serving: 535

Preparation Time: 1 Hours 50 Minutes

Frequently Asked Questions

How does beef cheek taste.

Beef cheek tastes much the same as any other beef cut, except it is usually tougher and more chewy. It is also great at taking on the taste of the ingredients it is put with, especially herbs like rosemary, thyme and oregano.

Cooking your beef cheek in olive oil ensures that it will be as succulent and flavorful as possible.

Where Can I Buy Beef Cheek?

Because beef cheek isn’t as readily available as many other cuts and you won’t often find it in your local grocery store, it is a better bet to visit a butcher.

A lot of people prefer to buy their meat from a butcher anyway, so they can be sure of where it’s come from, but it is also great to make use of their specialist knowledge when it comes to meat.

They will be able to advise on how much you should buy and can package it up to suit your needs. 

Why Is Beef Cheek Good To Use In Cooking?

Beef cheek is a prime cut to cook with because, although it is considered a specialty cut, it is also relatively inexpensive.

It starts off a little tougher than perhaps you might be used to, but can become deliciously tender and juicy when you know how to prepare it properly. Beef cheek is versatile and can be cooked in a variety of ways – the possibilities are endless!

15 Beef Cheek Recipes You Can Try Tonight

You may not have tried beef cheek yet, so it is our duty to introduce you to this specialty beef cut that is full of meaty goodness.

Ingredients

Tender Slow Cooked Beef Cheeks

Braised Beef Cheeks

Beef Cheek Tacos

Asian Slow Cooked Beef Cheeks

Beef Cheek Stew Recipe

Beef Cheek Minestrone

The Best Beef Cheeks Ever

Za’atar Beef Cheeks With Fennel And Mango Salad

Smoked Beef Cheeks

Beef Cheek And Dark Beer Ragu

Braised Beef Cheeks And Gnocchi With Poached Vegetables

Guinness Braised Beef Cheek With Spaetzle

Porter Braised Beef Cheeks With Grits

A Slow Braise Of Beef Cheeks à La Lyonnais

Beef Cheek And Whole Mushroom Stroganoff

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• Click the recipe name and visit the website
• Collect the ingredients and cook the food
• Enjoy – don’t forget to leave a review

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28 Delicious Beef Cheek Recipes That You Need To Try

If you want to have a go at cooking beef cheeks but you’re not sure where to start then you have come to the right place.

We have put together this list of 28 of the most delicious recipes for beef cheeks that you have a go at in your own kitchen. 

1. Slow Cooked Beef Cheeks In Red Wine Sauce

Slow cooking beef cheeks ensures a soft and juicy texture. The red wine sauce brings out the rich flavor of the beef cheeks. This is a fine dining style meal that you can cook from home to impress your family and friends. 

2. Braised Beef Cheeks

This recipe will show you how to make perfectly braised beef cheeks. You can serve them with whatever side dishes you fancy. Once you know how to cook beef cheeks like this you will want to do it again and again. 

3. Beef & Black Pepper Stew With Pearl Barley

There is nothing more comforting than a beef stew. This stew has a simple flavor of black pepper which brings out the savory flavor of the beef cheeks. The pearl barley contains fiber and makes the stew nice and filling. 

4. Asian Slow Cooked Beef Cheeks

This recipe flavors the soft and juicy beef cheeks with fragrant lemongrass and ginger, aromatic garlic, some spicy chili, hoisin sauce and soy sauce.

The result is a perfectly balanced and oriental dish that you can serve with stir fried veggies and rice. 

5. Beef Cheek Lasagna

Beef lasagna is a family favorite. It is usually made with mince, but this recipe uses beef cheeks for a more luxurious meal.

The meat is super tender and has a rich flavor which goes perfectly with the tomatoes and the creamy white sauce. 

6. Beef & Mushroom Pie

The rich beef cheeks are a great accompaniment to the earthy mushrooms in this recipe.

The ingredients are cooked in a rich gravy sauce and used to fill deliciously buttery pastry. Serve the pies with some steamed green vegetables and creamy mashed potatoes. 

7. Slow Cooked Beef Cheeks With Beetroot & Hummus

This beef cheek recipe is packed with flavor – caraway, bay leaves, coriander, cumin, star anise and cinnamon all flavor the meat to create an intense taste.

The beef is cooked in a casserole with baby golden beetroot and served on a bed of homemade hummus. It has a Moroccan feel which is exotic and delicious. 

8. Beef Cheek Bolognese

You can make bolognese with beef cheeks instead of minced meat for a fancy version of the classic meal.

It becomes similar to a beef ragu, with rich flavors and soft textures. Try serving it with a thicker pasta like tagliatelle or pappardelle. 

9. Beef Cheek Daube With Fennel & Rum

Daube is a type of French casserole which is more in line with fine dining than a classic stew.

The beef cheeks in this recipe are cooked in a rich sauce with cinnamon, garlic, bay leaves, red wine and other flavorings, along with mushrooms. Rum and fennel create a strong and fragrant taste to complement the meat. 

10. Beef Cheek & Red Wine Stew

If you are looking for a classic beef cheek recipe to try out then you can’t go wrong with a red wine stew.

The beef cheeks are cooked low and slow which makes them melt-in-your-mouth soft and the red wine is rich and fruity. 

11. Braised Beef Cheeks With Salsa Verde

The salsa verde in this recipe is made with parsley, basil, mint leaves, dijon mustard, red wine vinegar, capers, and anchovy filets. This creates a powerful flavor, but the beef is strong enough to stand up to it. 

12. Beef Minestrone Soup

This wholesome Italian inspired soup is made even better with the soft and juicy beef cheeks that fall apart in the broth to create a pulled beef texture.

With hearty vegetables and risoni, this is a whole meal in one dish. 

13. Beef Cheeks With Parsnip Puree

The sweetness of the parsnips pairs perfectly with the rich, savory beef in this wonderful winter recipe. You can also serve it with some steamed green vegetables to add some extra color and nutrients to the meal. 

14. Instant Pot Beef Cheeks

If you have an instant pot then you need to check out this recipe for instant pot beef cheeks.

It gives you four different ways to serve the beef cheeks, and also provides stovetop instructions in case you need to use them. 

15. Slow Braised Beef Cheeks With Parmesan Polenta

The parmesan polenta in this recipe makes a great change to mashed potatoes. The aged cheese is creamy and a little bit sharp which is a wonderful contrast to the smooth, soft beef that has a mellow flavor. 

16. Slow Cooked Beef Cheeks With Red Wine Jus

These beef cheeks are slow cooked which really makes the most of the flavors and gives them a wonderfully soft, melty texture.

The red wine jus is luxurious and decadent. You can choose whatever wine you fancy, and buy an extra bottle to serve to your guests alongside the meal. 

17. Beef Cheek Sliders

These beef cheek sliders are perfect for a garden party or for a game day lunch to share with your friends. You can add whatever toppings you fancy, but melty cheese is a must! 

18. Porter Braised Beef Cheeks With Grits

These beef cheeks are braised until they are perfectly tender in dark beer with aromatic flavorings. The flavors get deep into the meat for a really amazing taste that will blow you away.

Serving them with grits adds a touch of home comfort and a lovely texture to the meal. 

19. Mexican Beef Cheek Tortillas

Chili, garlic, tomato, peanut, honey, cumin, paprika, and lime – the perfect mix of flavors for these beef cheek tortillas.

You can serve them with avocados and sour cream, and sprinkle of cheese. Pickled red onion also makes a great topping, and some fresh cilantro. 

20. Tender Smoked Beef Cheeks

If you love smoked meat then you will love this recipe for smoked beef cheeks. The flavors are deep and intense and you can use the smoked beef to fill tacos, sandwiches, top nachos or whatever you want. 

21. Vanilla Braised Beef Cheeks

If you have tried vanilla with beef before it might seem like an odd combination of flavors, but it works really well!

The sweetness of the vanilla contrasts the rich flavor of the meat but also works well with the fat. 

22. Braised Beef Cheek Pot Pie

Using beef cheeks in your pot pie takes it to a whole other level of tasty! The meat is so tender that it falls apart, creating a pulled beef texture in the pie.

The rich gravy is full of flavor and the flaky, buttery pastry on top is heavenly. 

23. Slow Cooked Beef Cheeks With Shitake Mushrooms

Beef and mushrooms is such a classic combination and this recipe is a perfect example of why you should cook these ingredients together.

The soft textures and meaty flavors are so delicious and you can serve it with whatever you fancy. 

24. Beer Braised Beef Cheek Risotto

This tastes like high end fine dining but is actually quite a thrifty meal. The hearty flavors and contrasting textures are a real treat for the tastebuds. 

25. Beef Cheeks With Beef Filet & Bone Marrow

If you have a bit more money to splash out on your ingredients then have a go at this gourmet meal.

You will need to make sure you follow the instructions carefully to cook the beef filet just right, but it will be worth the effort. 

26. Braised Beef Cheeks With Shallot Jus

Shallots are sweeter and milder than normal onions which makes them a lovely accompaniment for beef cheeks. The flavors are wonderful together, and this meal is a great option. 

27. Japanese Beef Cheek Stew

What makes this recipe so delicious and interesting is the rich, savory flavors of miso and soy sauce.

This is balanced by sweet brown sugar to create a deliciously addictive flavor. You will not be able to stop eating this amazing stew. 

28. Sous Vide Beef Cheeks

The flavors in this recipe are simple but so good. The beef is flavored with rosemary, garlic, and salt and pepper.

This makes it versatile as you can serve it with any kind of vegetable that you fancy, and your favorite type of potatoes. 

Frequently Asked Questions

What are beef cheeks like .

Beef cheeks are highly gelatinous as the cheeks are used frequently for chewing. You need to cook them low and slow to break down the sinew, which becomes deliciously melty and makes the meat very tender. 

How Do You Pick Good Beef Cheeks?  

You will probably need to get them from a butcher. Look for a nice deep color and plenty of marbling. 

How Do You Cook Beef Cheeks?

The trick to beef cheeks is to cook them for a long time at a low temperature. Braising, stewing or slow cooking is perfect. 

Summary           

Whether you want a hearty stew, a wholesome soup or a gourmet meal, there is something for everyone on this list.

A list of 28 beef cheeks recipes that are irresistibly delicious that you need to try today.

Ingredients

Slow Cooked Beef Cheeks In Red Wine Sauce

Braised Beef Cheeks

Beef & Black Pepper Stew With Pearl Barley

Asian Slow Cooked Beef Cheeks

Beef Cheek Lasagna

Beef & Mushroom Pie

Slow Cooked Beef Cheeks With Beetroot & Hummus

Beef Cheek Bolognese

Beef Cheek Daube With Fennel & Rum

Beef Cheek & Red Wine Stew

Braised Beef Cheeks With Salsa Verde

Beef Minestrone Soup

Beef Cheeks With Parsnip Puree

Instant Pot Beef Cheeks

Slow Braised Beef Cheeks With Parmesan Polenta

Slow Cooked Beef Cheeks With Red Wine Jus

Beef Cheek Sliders

Porter Braised Beef Cheeks With Grits

Mexican Beef Cheek Tortillas

Tender Smoked Beef Cheeks

Vanilla Braised Beef Cheeks

Braised Beef Cheek Pot Pie

Slow Cooked Beef Cheeks With Shitake Mushrooms

Beer Braised Beef Cheek Risotto

Beef Cheeks With Beef Filet & Bone Marrow

Braised Beef Cheeks With Shallot Jus

Japanese Beef Cheek Stew

Sous Vide Beef Cheeks

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moroccan beef cheeks

the best moroccan beef cheeks recipe

I wrote down this recipe for these moroccan beef cheeks many moons ago, perhaps bordering on 7 – 8 years past when Hubbard and I were renovating our first house. It was scribbled down in one of my recipe note books I used to keep. It was then made a few times over, then most likely packed away in a box when we moved house to be lost for years to come. At some point the little book was found again and Hubbard has taken the recipe over as his ‘go to’ for slow cooker dishes. He uses this base recipe for not only beef cheeks, but also lamb shanks and other cuts of red meat suitable for slow cooking.

As part of taking the recipe for these moroccan beef cheeks over, he started an obsession with keeping some of the broth each time and keeping it aside for the next batch, essentially creating his own master stock. Before we left Brisbane his master stock at last count was 9 cycles old. It was one of the hardest things to leave behind!

how to make master stock

Master stock is essentially a stock that has been taken from one initial cook and then reused again and again in recipes to follow. The stock mixes with the new ingredients each time, though in essence elements of the original master stock are repeatable used in each new stock that is set aside.

Making master stock is hardly a science. All it takes is setting aside at least 1 cup (we like to use 2 cups) of the stock liquid at the end of the cook. Place the stock in a jar with enough room at the top to allow for expansion when it is frozen. Once the stock is cool, place the lid on and put your master stock in the freezer till your next use.

Then, next time you go to make your slow cooked or braised dish, add the master stock with all the other ingredients (usually inclusive of some fresh stock). If the recipe calls for 4 cups of stock, use 2 cups of fresh stock and 2 cups of your master stock (as done in this beef cheek recipe).

Once the dish has finished its cook, before serving, once again take out 2 cups of the stock and repeat the above. There is no limit to the time that you can continue to do this! As long as you look after your stock and ensure it’s kept in the freezer, along with ensuring it is used relatively often. For instance, a 6 month break between seasons is fine, but I would probably start fresh if a master stock had been frozen for over a year without being used.

Apparently the oldest master stocks in China are over 100 years old! I’d like to think if we can keep ours going again that we can hand it down to family and create a generational master stock.

So why would you use master stock? Master stock is a way of imparting a strong depth of flavour. Think about the way a braised dish or a curry improves with flavour once it’s had a day or two in the fridge. The flavours intermingle and really develop. A master stock is a way of taking on the deep flavours of the meats, vegetables and spices to create a stock base like no other.

how to make fodmap friendly beef cheeks

I always like to give you ways to change up these recipes to make them FODMAP friendly or suitable for other low fermentable protocols. Here are my tips on how to do so:

• Use 1 bulb of fennel finely diced instead of onion or green ends of spring onions
• Use apple cider vinegar & maple syrup option instead of malt vinegar
• Use a low FODMAP chicken stock or broth

Other than those small changes this recipe should serve most. If you are sensitive to sweeteners you could leave out the maple syrup. This recipe is not really great for histamine reactivity, as even if its cooked in a pressure cooker to quicken the cooking time, it still contains a lot of high histamine ingredients.

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the best side dishes for beef cheeks

Braised meat dishes like these moroccan beef cheeks are quite hearty and heavy. Therefore, they work well with sides that help cut through the richness. In saying this, braised meats and all their juices definitely require some sort of base to be served on that acts as a sponge for all that flavour. That is where the classic union of beef cheeks and mash come together. Here are some of my favourite combinations to serve these moroccan beef cheeks with:

• creamy polenta with rocket dressed in lemon & evoo
• cauliflower and millet mash with watercress dressed in balsamic & evoo
• mashed potato & massaged kale
• mashed parsnip & cauliflower w steamed broccoli
• grains salads tossed with fresh herbs like this roast cauliflower & quinoa salad

For Hubbard and I, we tend to jump around between all of the above. He does a mean mashed potato where he dices up onion so finite that it blows my brain, then mixes this into the fluffy mash with so much extra virgin olive oil that the potato has a light green hue. God it’s good. I’ve talked his mashed potato up before to friends and family and it always impresses.

At the time of writing, these particular moroccan beef cheeks are in the slow cooker wafting their scent throughout the house. With the toasty fire place crackling away and a rainy, cloudy day to match, it almost makes lockdown feel like a distant memory….almost.

Need personalised nutrition advice catered to your needs?

If you are after personalised nutrition advice and dietary planning individualised to your health and dietary needs then contact us at The JCN Clinic with your enquiry. We are always happy to answer any questions you have! 

moroccan beef cheeks recipe

Ingredients.

• 1 medium sized onion, diced
• 1.5kg free range beef cheeks
• 4 cups chicken stock or broth (or 2 cups stock & 2 cups master stock*)
• 1/4 cup malt vinegar (or apple cider vinegar + 1/2 tbsp maple syrup)
• 3 anchovies
• 3 bay leaves
• 6 quarters preserved lemons, finely sliced pith and all)
• 3 tablespoons freshly chopped oregano
• 6 sprigs fresh thyme
• 1 teaspoon salt
• 1 teaspoon pepper
• extra virgin olive oil for cooking

*you can read about master stock in the blog post above, however you will naturally be making your own master stock when creating this recipe for moroccan beef cheeks. If you are not interested in storing/keeping master stock (are you crazy?!) then simply add more time onto your sauce reduction stage below.

Fill slow cooker with chicken stock or broth and turn to high setting.

Pre-heat a heavy based saucepan to high heat. Add a generous amount of extra virgin olive oil to make sure the pan is liberally coated.

Add in the beef cheeks and brown on each side for one minute till golden. Remove beef cheeks from the pan and add into the slow cooker with the stock.

Turn the heat down to low on the saucepan and now add the diced onion to with a little more extra virgin oil and cook until soft and transparent, around 2 – 3 minutes. Add the onions to the slow cooker with the beef cheeks and stock.

Add the malt vinegar to the saucepan to deglaze the pan for 1 minute and the pour the vinegar with all the bits from the saucepan into the slow cooker.

Now add to the slow cooker the anchovies, bay leaves, preserved lemon, oregano, thyme, salt and pepper.

After 1 hour on high, turn the slow cooker down to it’s low setting and leave for 12 hours.

After 12 hours (give or take) your beef cheeks will be ready. You can test them by gentle inserting a fork into the meat – it should break apart very easily. You can let the beef cheeks cool down in the slow cooker, then transfer to the fridge until ready to eat. However, before transferring to the fridge you can remove your master stock.

Take a ladle and remove 2 cups of the beef cheek sauce. Place in a jar and ensure you leave enough room at the top of the jar for the liquid to expand when it freezes. Place the master stock jar into the fridge to cool, then later into the freezer.

Remove your moroccan beef cheeks from the fridge about 1 hour before you are ready to serve them. Carefully remove the beef checks from the sauce with a wide spoon every so gently, as they will be very delicate. Set the beef cheeks aside on a plate and cover with foil.

Pour the remaining sauce from the slow cooker into a wide based saucepan. Turn the heat to high and bring the beef cheek sauce to the boil, then leave it to simmer on high for approximately 20 – 25 minutes. The aim is to reduce the sauce down by half and create a more viscous finish. Taste the beef cheek sauce and adjust the seasoning to taste (we always add more salt and pepper here).

Once you are happy with the beef cheek sauce reduction, turn the saucepan down to a low simmer and carefully add in the beef cheeks and spoon over the hot sauce. Cover the saucepan with a lid and leave for a few minutes allowing the beef cheeks to warm up again (they will still be warm anyway from the foil wrap, this just brings a little more heat back in).

To serve the moroccan beef cheeks, carefully lift them out and place on top of your favourite accompaniment such as mashed potato, polenta or cauliflower and parsnip mash. Spoon over the beef cheek sauce ensuring you get all the good bits from the saucepan.

Serve while hot with some rocket dressed with evoo and acv.

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nutritional information for moroccan beef cheeks

• These Moroccan beef cheeks are an abundant source of iron and vitamin B12. The added preserved lemons also increase the vitamin C of the dish. Beef cheeks are also quite easy to digest in relation to other forms of cooked red meat due to the slow cooking time, which aids the breaking down of the meat muscle fibres allowing easier digestion.
• As mentioned above, these moroccan beef cheeks can be made low FODMAP with a few simple tweaks. The green ends of spring onion are also an easier addition or modification to regular onion for a lower FODMAP option.

Jessica Cox

Jessica Cox is a qualified practicing Nutritionist with a Bachelor Health Science (Nutrition) and over 15 years of clinical experience. She is the founder and director JCN Clinic, published author and established recipe developer. Jessica is well respected within health and wellness space for her no fad approach and use of evidence-based nutrition.

Is this SIBO compliant? 🙂

Hi Jai. It sure is if you follow the recommended edits in the blog post to make it low FODMAP/SIBO friendly. 😉

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Beef cheeks

Ingredients

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Chinese braised beef cheeks

Ingredients

Trim onions, cut into 6cm (2½-inch) lengths. Using a vegetable peeler, peel 3 wide strips of rind from orange.

Combine onion, rind, garlic, ginger, wine, sauce, sugar, oil, star anise and cinnamon in a 4.5-litre (18-cup) slow cooker. Stir until the sugar dissolves. Add beef, turn to coat in mixture. Cook, covered, on low, for 8 hours.

Serve beef with a little cooking liquid, sprinkle with chilli, extra onion and coriander.

Suitable to freeze at the end of step 2. You may need to order beef cheeks in advance from the butcher. Note

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Prawn chowder with sweetcorn from Sean Moran

This versatile prawn chowder recipe is chef-restaurateur Sean Moran’s take on the famed seafood chowder recipe. Swap out prawns for Balmain bugs, mussels, or pipis to keep this dish feeling fresh.

Ingredients

For prawn stock, process vegetables and garlic in a food processor to a paste. Heat oil in a large saucepan over medium heat, add paste, and cook, stirring occasionally, until golden (12 minutes). Add reserved prawn shells, crush with a wooden spoon and cook until coloured (8 minutes). Add herbs, peppercorns and rind with 2 litres water; bring to the boil. Skim surface (discard scum), reduce heat to low and simmer until well flavoured (40-50 minutes). Strain through a muslin-lined sieve into a jug (discard solids). Refrigerate until required. Makes about 1.2 litres.

Combine prawn meat, cornflour and bicarbonate of soda in a bowl. Transfer to a sieve; rinse under cold water to remove cornflour mixture. Refrigerate until required.

Heat olive oil in a saucepan over medium heat, add onion, stirring occasionally until golden (5-7 minutes). Add cumin and two-thirds of the corn; cook until fragrant (5-7 minutes). Deglaze with wine, add prawn stock and bring to the boil over medium heat. Add garlic and chilli oil; reduce heat to low and simmer until reduced slightly (30-35 minutes).

Add basil, strain through a fine sieve into a bowl set over ice (reserve liquid). Place solids in a blender with 1 litre reserved liquid; blend until smooth. Transfer to a saucepan, add potato, saffron and remaining corn. Simmer over medium-high heat until potato is tender (8-10 minutes). Add prawn meat; stir until just cooked (2 minutes). Season to taste; scatter chowder with spring onion, drizzle with extra olive oil and serve with baguette on the side.

More Sean Moran recipes

Sean Moran’s famous roast chicken with bread sauce

Sean Moran’s goat’s curd, pistachio and blackberry cheesecake

Sean Moran’s beef brisket and mushroom pot pies

Sean Moran’s pumpkin and walnut gnocchi

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