Slow Cooked Beef Cheeks
User Reviews
5
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Prep Time
10 mins
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Cook Time
8 hrs
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Total Time
8 hrs 10 mins
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Servings
6 servings
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Calories
465 kcal
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Course
Main Course
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Cuisine
American
Slow Cooked Beef Cheeks
Description
This recipe uses beef cheeks layered with a dry rub of kosher salt, black pepper, onion powder, garlic powder, smoked paprika, and ground cumin in a slow cooker. The cooking process relies on the meat’s own moisture, producing tender cheeks with infused seasoned flavor after 8 hours on low heat.
After cooking, a cornstarch and cold water slurry is stirred into the juices and cooked on high to thicken into a glossy sauce. The meat is served with pan juices spooned on top, complementing its richness.
Slow cooked beef cheeks become melt-in-your-mouth tender with a deep smoky and spiced aroma. The recipe recommends no added cooking liquid but allows for optional broth addition. Cheeks vary in size, so portions should be counted accordingly; one cooked cheek approximates one serving.
Leftovers keep well refrigerated for several days and reheat gently in a microwave to preserve texture. Shredded leftover meat can be repurposed in salads.
Ingredients
- 2 teaspoons kosher salt or 1 teaspoon of any other salt, including Morton kosher salt, Diamond Crystal brand
- ½ teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon cumin ground
- 4 pounds beef cheek 6-8 cheeks
- 1 tablespoon cornstarch mixed with 1 tablespoon of cold water
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
- It's not necessary to add liquid to the slow cooker; the meat releases enough moisture during cooking.
- The amount of cornstarch can be doubled if a thicker sauce is desired.
- Portion size varies due to cheek size; generally, one cooked cheek is one serving.
- Store leftovers in an airtight container in the fridge for 3-4 days and reheat gently at low power.
- Shredded leftover beef cheeks make a good salad topping for next day meals.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 465 kcal
% Daily Value*
| Serving | 6ounces | |
| Calories | 465kcal | 23% |
| Carbohydrates | 1g | 0% |
| Protein | 28g | 56% |
| Fat | 38g | 58% |
| Saturated Fat | 16g | 80% |
| Sodium | 544mg | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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