How To Cook Beef Cheek In Slow Cooker [GUIDE]

Beef cheek, often overlooked in the world of cuts, is a hidden gem prized for its rich, gelatinous texture and deep, beefy flavor. This cut comes from the facial muscles of the cow, which, due to constant use, is full of connective tissue and collagen. When cooked properly, it transforms into a tender, melt-in-your-mouth delicacy that rivals the finest braises. Traditionally used in European cuisines, beef cheek has made its way into modern kitchens thanks to the slow cooker-a method that allows for hands-off cooking, minimal fuss, and maximum flavor extraction. The slow cooker’s low, consistent heat gently breaks down the fibers of this tough cut, making it an ideal method for those seeking culinary sophistication with a comforting, rustic feel.

How Long To Cook Beef Cheek In Slow Cooker

Timing is critical when it comes to cooking beef cheeks. Unlike tender cuts, beef cheeks require long, slow cooking to achieve the characteristic tenderness. In a slow cooker:

• Low setting: 8-10 hours
• High setting: 5-6 hours

These times are not exact science, as the size of the cheeks and the specific slow cooker model can slightly affect the outcome. The magic of slow cooking is in its gentle, unhurried approach. Cooking too quickly, even in a slow cooker on high, risks leaving the meat tough and chewy, defeating the purpose of this luxurious cut. Patience is your greatest ally here.

How To Tell If It Is Done

The telltale sign of perfectly cooked beef cheek is its texture. Done right, the meat should:

• Be fork-tender, meaning it can be easily pulled apart with a fork without resistance.
• Have a velvety, gelatinous mouthfeel, thanks to the breakdown of connective tissue.
• Release juices when cut or shredded, but still maintain a rich body.

If, when poked with a fork, the meat resists or feels rubbery, it needs more time. Always test a cheek from the thickest part of the cut for an accurate indication of doneness.

Ingredients Needed

While beef cheeks are the star, the supporting cast of ingredients can elevate the dish from simple to extraordinary. A classic slow-cooked beef cheek recipe often requires:

• 2-3 beef cheeks, trimmed of excess fat
• 2 tablespoons olive oil or butter for searing
• 1 large onion, finely chopped
• 2-3 cloves garlic, minced
• 2 carrots, chopped
• 2 celery sticks, chopped
• 1-2 cups beef stock or broth
• 1 cup red wine (optional but enhances depth)
• 2 tablespoons tomato paste
• 2 bay leaves
• Fresh herbs such as thyme or rosemary
• Salt and freshly ground black pepper, to taste

Optional aromatics such as cloves, star anise, or smoked paprika can add a personalized twist, turning a rustic dish into a gourmet experience.

How To Cook Beef Cheek In Slow Cooker

1. Prepare the meat: Pat the beef cheeks dry and season generously with salt and pepper.
2. Sear for flavor: Heat olive oil in a pan over medium-high heat and sear the cheeks until browned on all sides. This step locks in flavor and adds complexity to the final sauce.
3. Layer the vegetables: Place onions, garlic, carrots, and celery at the bottom of the slow cooker. The vegetables act as a natural trivet, keeping the meat elevated while infusing the cooking liquid with flavor.
4. Deglaze the pan: Pour wine into the searing pan to lift the browned bits, then transfer the liquid into the slow cooker.
5. Add remaining ingredients: Pour in the beef stock, tomato paste, and herbs. Stir lightly.
6. Slow cook: Cover and cook on low for 8-10 hours or high for 5-6 hours until the cheeks are fork-tender.
7. Finish the sauce: Remove the meat and reduce the liquid on the stove if desired, enriching it with a knob of butter or a splash of cream for extra luxury.

When Things Go Wrong

Even slow cooking isn’t completely foolproof. Common issues include:

• Tough meat: Usually due to insufficient cooking time. Beef cheeks demand long, slow cooking. Extending the cooking time or switching to low heat can save the dish.
• Watery sauce: If the sauce hasn’t thickened, remove the meat and reduce the liquid on the stovetop until it reaches the desired consistency.
• Over-seasoning: Slow cooking intensifies flavors, so under-season lightly at first and adjust at the end.

Expert Tips

• Trim wisely: Removing excess fat and sinew ensures a cleaner, more elegant final dish.
• Sear first: Never skip searing; it adds essential depth to the sauce.
• Rest before serving: Letting the cheeks rest in their juices for 15-20 minutes enhances flavor and texture.
• Use gelatinous cuts: If you can, select cheeks with some connective tissue-this turns into luscious collagen during cooking.

Can I Do This Without A Slow Cooker?

Absolutely. Beef cheeks are perfect for braising on the stovetop or in the oven:

• Oven: 150°C (300°F) for 4-6 hours in a covered, oven-safe dish.
• Stovetop: Simmer gently on low heat for 5-6 hours, making sure the liquid never fully boils.

The principle is consistent: low and slow, with moisture and gentle heat breaking down the tough fibers.

Reheating Leftovers In Slow Cooker

Leftover beef cheeks actually benefit from slow reheating, which prevents drying:

1. Place the leftovers in the slow cooker.
2. Add a splash of stock or water to keep the meat moist.
3. Heat on low for 1-2 hours until warmed through.

This method preserves the tenderness and flavor, making the next day’s meal just as luxurious.

FAQs

How Long Should I Cook Beef Cheek In A Slow Cooker?

Beef cheeks typically require 8 to 10 hours on low or 4 to 6 hours on high. Cooking low and slow is recommended for the most tender texture.

Do I Need To Brown Beef Cheeks Before Slow Cooking?

Browning is optional but highly recommended. Searing the cheeks on all sides adds depth of flavor and improves the color of the finished dish.

How Much Liquid Should I Add When Cooking Beef Cheek In A Slow Cooker?

Add enough liquid to cover the bottom third of the beef cheeks, usually about 1 to 2 cups depending on your slow cooker size. The meat will release additional moisture as it cooks.

What Is The Best Liquid For Slow-cooking Beef Cheek?

Popular options include beef stock, red wine, stout, tomato passata, or a combination of these. They help create a rich braising environment and a flavorful sauce.

How Do I Know When Beef Cheeks Are Done?

They are done when they become fork-tender and easily pull apart. If the meat still feels firm, continue cooking in 30-minute intervals.

Should I Trim The Fat Or Sinew From Beef Cheeks Before Cooking?

Light trimming is helpful, but leaving some sinew is beneficial because it breaks down into gelatin during slow cooking, contributing richness and body to the dish.

Can I Cook Frozen Beef Cheeks In A Slow Cooker?

It is safer and more effective to thaw beef cheeks completely before slow cooking. Slow cookers heat gradually, which can keep frozen meat in the temperature-danger zone for too long.

What Vegetables Work Well With Slow-cooked Beef Cheek?

Carrots, onions, celery, garlic, potatoes, parsnips, and mushrooms complement beef cheeks well. Add sturdy vegetables at the start; delicate ones are better added near the end.

How Can I Thicken The Sauce After Slow Cooking?

Remove the beef cheeks, then simmer the cooking liquid on the stovetop until reduced. Alternatively, mix a cornstarch slurry or beurre manié into the hot liquid to thicken.

Can I Shred Beef Cheeks After Cooking?

Yes. Slow-cooked beef cheeks shred easily and can be used for tacos, pasta, sandwiches, or risotto. Ensure the cheeks are fully tender before shredding.