Beef cheeks, once a humble and often overlooked cut of meat, have risen in popularity among chefs and home cooks alike for their richness, flavor, and versatility. Known for their intense marbling and collagen-rich texture, beef cheeks offer an unparalleled dining experience when prepared correctly. This comprehensive guide will explore everything you need to know about beef cheeks—from what they are, how to cook them, to some of the best recipes and pairings to try at home.

What Are Beef Cheeks?

Beef cheeks are exactly what they sound like: the cheek muscles of a cow. These muscles are naturally quite tough and contain a lot of connective tissue, which is why beef cheeks require a slow-cooking method to become tender. Despite their toughness, when cooked low and slow, beef cheeks can become incredibly soft, juicy, and flavorful, making them a perfect cut for braising, stews, tacos, and even sous-vide cooking.

Why Beef Cheeks Are Gaining Popularity

• Incredible Flavor: Beef cheeks have a deep, rich flavor that’s often considered even more intense than traditional cuts like brisket or chuck. The fat and collagen in the meat break down during slow cooking, resulting in a succulent texture and a savory, melt-in-your-mouth experience.
• Affordable Luxury: Unlike premium cuts like filet mignon or ribeye, beef cheeks are relatively inexpensive. This makes them an affordable option for anyone looking to prepare a luxurious, high-quality meal on a budget.
• Sustainability: Using cuts like beef cheeks helps promote sustainable cooking practices by utilizing the whole animal. Many chefs and home cooks are increasingly focused on nose-to-tail eating, which reduces waste and helps make use of every part of the animal.

The Science Behind Beef Cheeks

Understanding Connective Tissue

One of the key components of beef cheeks is the connective tissue, which gives the meat its toughness. Connective tissue is primarily made up of collagen, a protein that provides structure and strength. When exposed to heat for a long period, collagen begins to break down, turning into gelatin. This process gives beef cheeks their signature tender, juicy texture once cooked properly.

Collagen breakdown is why slow-cooking methods like braising, slow roasting, or pressure cooking are ideal for this cut. If you were to attempt grilling or pan-searing beef cheeks like you would with a tender steak, the result would be tough and chewy. But with the right technique, beef cheeks become irresistibly tender and succulent.

The Best Way to Cook Beef Cheeks

While beef cheeks are naturally tough, they are very forgiving when cooked slowly. Here are a few of the best methods to cook beef cheeks:

1. Braising (Slow-Cooking)

Braising is one of the most popular ways to cook beef cheeks. This method involves cooking the meat in liquid at a low temperature for an extended period. This ensures that the meat becomes fork-tender, and the collagen melts into the sauce, enriching it with flavor.

How to Braise Beef Cheeks:

• Sear the meat: Start by seasoning the beef cheeks with salt and pepper. Sear them in a hot pan with oil until they are browned on all sides. This caramelization adds depth and flavor to the dish.
• Prepare the braising liquid: A classic braising liquid includes beef broth, red wine, and aromatic vegetables like onions, carrots, and celery. You can also add herbs such as rosemary, thyme, and bay leaves.
• Cook low and slow: After searing, cover the beef cheeks with the braising liquid and cook them in a low oven (around 300°F or 150°C) for 3-4 hours or until they are tender and easily shredded.

2. Pressure Cooking (Instant Pot)

Using a pressure cooker, like the Instant Pot, is a faster method to achieve the same result as braising. The pressure tenderizes the meat much more quickly, while still breaking down the collagen and allowing the beef cheeks to soak up the flavors of the broth.

How to Pressure Cook Beef Cheeks:

• Sear the beef cheeks in the Instant Pot using the sauté function.
• Add liquid and aromatics: Pour in your chosen braising liquid (broth, wine, etc.), add vegetables and herbs, then seal the pot.
• Cook under high pressure for 45 minutes to 1 hour, then let the pressure naturally release for the best results.

3. Sous-Vide Cooking

Sous-vide is a method that involves cooking food in a sealed bag in water at a precise, low temperature for a long period. This method is perfect for beef cheeks, as it helps retain moisture and tenderness.

How to Sous-Vide Beef Cheeks:

• Season the beef cheeks with herbs, salt, pepper, and any other seasonings you prefer.
• Vacuum-seal the beef cheeks in a plastic bag with the seasonings.
• Cook in water at 165°F (74°C) for 24 hours. This long cooking time will break down the collagen, resulting in an ultra-tender and juicy cut of meat.
• Sear after cooking: After sous-vide cooking, quickly sear the beef cheeks in a hot pan for a few minutes to add a beautiful crust.

How to Prepare Beef Cheeks?

Preparing beef cheeks is similar to preparing other cuts of meat, but there are a few extra steps that can help ensure you get the most out of this delicious cut.

Trimming Beef Cheeks

Beef cheeks typically come with a layer of fat and connective tissue. While you want to leave some of the fat for flavor, it’s essential to trim away excess fat and silver skin, as these parts don’t break down during cooking.

• Trim off excess fat: Use a sharp knife to carefully remove any large, thick pieces of fat.
• Remove silver skin: Silver skin is a thin, silvery membrane that doesn’t render down like the rest of the connective tissue. It’s best to remove it before cooking to avoid a chewy texture.

Marinating Beef Cheeks

Marinating beef cheeks can help infuse additional flavors into the meat. For a basic marinade, combine olive oil, garlic, fresh herbs, and an acidic element such as vinegar or citrus juice. Let the meat marinate for at least 1-2 hours, or up to overnight for maximum flavor.

Delicious Beef Cheeks Recipes to Try

Now that you know how to prepare beef cheeks and cook them properly, let’s dive into some mouthwatering recipe ideas. Beef cheeks are incredibly versatile and can be used in a variety of dishes, from comforting stews to flavorful tacos.

1. Braised Beef Cheeks with Red Wine and Root Vegetables

This is a classic recipe that brings out the best in beef cheeks. The rich flavors of red wine, beef broth, and herbs complement the tender meat beautifully.

• Ingredients: Beef cheeks, red wine, beef broth, carrots, celery, onion, garlic, thyme, bay leaves, salt, pepper.
• Instructions: Sear the beef cheeks, then braise them in a mixture of red wine and beef broth along with root vegetables and herbs. Cook low and slow for 3-4 hours until the meat is fork-tender.

2. Beef Cheeks Tacos

For a more casual, street-food-inspired option, beef cheeks make a delicious filling for tacos. The slow-cooked meat is incredibly tender and full of flavor.

• Ingredients: Beef cheeks, onion, garlic, cumin, chili powder, lime, cilantro, tortillas.
• Instructions: Slow-cook the beef cheeks with spices and herbs, then shred the meat and serve it in soft tortillas with fresh salsa, lime, and cilantro.

3. Beef Cheeks Stew with Potatoes and Carrots

A comforting stew made with tender beef cheeks is perfect for cold days. This recipe includes root vegetables and a flavorful broth that pairs perfectly with the rich meat.

• Ingredients: Beef cheeks, potatoes, carrots, onion, garlic, beef broth, thyme, parsley.
• Instructions: Brown the beef cheeks, then simmer them with vegetables and broth for a hearty, filling stew.

4. Beef Cheeks Ragu

Beef cheeks make a fantastic ragu, which can be served with pasta or polenta. The slow-cooked beef creates a deep, rich sauce that will make any dish special.

• Ingredients: Beef cheeks, tomatoes, garlic, onion, olive oil, red wine, bay leaves, thyme.
• Instructions: Braise the beef cheeks in a mixture of wine and tomatoes, then shred the meat and serve it over pasta for a satisfying meal.

Tips for Cooking Beef Cheeks

• Cook low and slow: To achieve that melt-in-your-mouth texture, avoid rushing the cooking process. Low, slow heat is your best friend.
• Use a good braising liquid: The braising liquid is essential for flavor. Use a combination of broth, wine, and vegetables for the best results.
• Let the meat rest: After cooking, let the beef cheeks rest for a few minutes to allow the juices to redistribute.

Pairing Beef Cheeks with Sides

Beef cheeks are rich and flavorful, so it’s important to balance them with lighter sides that won’t overwhelm the dish. Here are some ideas.