Slow Cooked Beef Cheeks

Name: Slow Cooked Beef Cheeks
Prep time: 10 min
Cook time: 8 h
Total time: 8 h 10 min
Yield: 6 servings
Ingredients: 2 teaspoons Diamond Crystal kosher salt; ½ teaspoon black pepper; 1 teaspoon onion powder; 1 teaspoon garlic powder; 1 teaspoon smoked paprika; ½ teaspoon ground cumin; 4 pounds beef cheeks; 1 tablespoon cornstarch

User Reviews

5.0

117 reviews

Excellent

Prep Time
10 mins
Cook Time
8 hrs
Total Time
8 hrs 10 mins
Servings
6 servings
Calories
465 kcal
Course
Main Course
Cuisine
American

Slow Cooked Beef Cheeks

Winston Campbell

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Slow cooking turns tough beef cheeks into a wonderfully melt-in-your-mouth, rich, flavorful meat.

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Ingredients

Servings

2 teaspoons Diamond Crystal kosher salt or 1 teaspoon of any other salt, including Morton kosher salt
½ teaspoon black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon smoked paprika
½ teaspoon ground cumin
4 pounds beef cheeks 6-8 cheeks
1 tablespoon cornstarch mixed with 1 tablespoon of cold water

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Instructions

In a small bowl, mix the kosher salt, black pepper, onion powder, garlic powder, smoked paprika, and ground cumin.
Layer the cheeks in a 6-quart slow cooker pan, sprinkling each layer with part of the spice mixture. There’s no need to add liquids. The meat will release liquid as it cooks.
Cover and cook on LOW for 8 hours, until the cheeks become very tender (the smell will be amazing!).
Mix the cornstarch and water to create a cornstarch slurry. Gently mix the slurry into the cooking liquids at the bottom of the slow cooker pan. Cover again and cook on HIGH for 30 minutes.
Divide the meat between plates, spoon the pan juices on top, and serve.

Notes

The nutrition info is from this USDA entry. The sodium was adjusted to reflect the amount of salt I use. Calories and carbs were adjusted to account for the cornstarch.
I don't add any liquid to the slow cooker pan before cooking. The meat releases plenty of liquid as it cooks. However, there's no harm in adding ½ cup of beef broth or water.
It's difficult to tell how many cheeks this recipe will yield because their size varies. They can be as small as 8 ounces (raw weight) or as large as 16 ounces. Most are around 12 ounces when raw and 6 ounces when cooked. I consider a serving size as one cheek or 6 ounces of cooked meat.
The amount of cornstarch I use slightly thickens the cooking liquids. If you want them thicker, double the amount of cornstarch and water.
You can keep the leftovers in an airtight container in the fridge for 3-4 days. Reheat them, covered, in the microwave at 50% power. Sometimes, I shred the leftover meat and use it to top a salad the next day for lunch.