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Slow Cooked Beef Cheeks

This dish is a fairly new one to my favourites list. It’s a great winter warmer, refreshingly different and super simple to cook using a cheap cut of meat.

What you’ll need

Cast Iron or Ceramic Pot for slow cooking in the oven (One that can go on the stove top as well will be very handy but a separate frying pan and casserole dish will also work just fine)

4 Beef Cheeks – usually 1 per person is enough but it really depends on their size

Plain Flour for coating on cheeks

Salt Flakes

500ml of Beef Stock

4 cloves of Garlic finely sliced

4 Sprigs of Thyme

1/4 of a cup of Red Wine


Frying Oil (Rice Bran or Grapeseed Oil are great options)

What to do

Coat your cheeks in some plain flour (you can also add a bit of salt and pepper to the flour if you like) and fry them in hot oil to give them a bit of colour then set them aside.

 In the same dish, throw in another dash of oil and fry your garlic (this will fry quickly so be careful not to burn it). Then carefully deglaze the pan with the red wine (This will cause the crustations on the pan to come free and incorporate in to the cooking liquid with will help intensify the flavour).

 Pour in half the beef stock and them place your cheeks back in to the dish, season with a small amount of salt and then pepper to taste. Put your thyme on top (chopped or whole) then cover with a lid and place in to a 120 °c oven.

Check them after about 45min to an hour, add a little more stock if necesary, cook time will be about 2 to 2.5 hours in total. Once they are done, carefully put them in a heatproof dish and put them back into the oven (which has been switched off, the remaining heat will keep the cheeks hot while you prepare the sauce)

Put the pan (very carefully as it will be extremely hot) on the stove top on a high heat and add the remaining stock. The flour from the beef cheeks when they were initially fried will help thicken the sauce. Reduce down for about 10 minutes or untill you are happy with the consistency.

Serve immediately with your favourite fresh and seasonal veggies, I used carrot and parsnip mash, broccolini and buttered zucchini.

Enjoy x

8 Comments Post a comment
  1. Beef cheeks are for me the new lamb shank. They’re going to be mighty popular one day and everyone’s going to love them:) gorgeous!

    July 21, 2012
    • thesaltygoat #

      They are so in right now! Thanks:)

      July 21, 2012
  2. I’ve been cooking beef cheeks for a while now and they are by far the most overlooked piece of meat in the US….Eat more beef cheeks!!!! Great Blog!

    September 4, 2012
    • thesaltygoat #

      Thanks for the feedback! They are gaining popularity in Australia so they are not as cheap as they used to be but are still a lower priced piece of meat.Go the beef cheeks!!

      September 4, 2012
  3. justamateurcook #

    Had these for the first time at a very well known restaurant overlooking the Brisbane River with my wife for her birthday dinner, these were amazing and I cannot get enough of them now I cook them any opportunity I get for us and for friends, also these recipes can be used for other cuts of meat, I used a very similar recipe on a whole brisket once and it turned out spectacular, I love slow cooking cheaper cuts of meat and think more people need to do it just love it… Thanks for this recipe

    November 22, 2012
  4. Dianne Manser #

    I’m choosing this recipe as I’ve looked at others and this one jumps out at me..Today Icook BEEF CHEEKS in my slow cooker.. Thanks xx

    May 19, 2013
    • thesaltygoat #

      That’s awesome! Hope you like it!

      May 20, 2013
  5. I’m looking to cook beef cheeks this evening. I have had them soaking in wine for the last 12 hours. I can’t wait to get them done. My plan involves a deal of thyme and also parsnip mash. I promise to post them when I’m done.

    November 2, 2014

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