Beef cheeks

Indulge in the sublime tenderness and rich flavors of braised beef cheeks. Slow-cooked to perfection, this dish is a culinary masterpiece worth savoring.

This recipe for slow cooker beef cheeks will give you tender, succulent beef cheeks braised in red wine sauce. Make them in your crock pot for an easy weeknight dinner or fancy enough to impress your fine dining guests too. Also known as ox cheeks, these beef cheeks are melt in your mouth soft and tender.

This is like a beef stew recipe, but kicked up a notch. Slow-cooked beef cheeks have the most incredible melt-in-the-mouth texture.

It's all about low and slow when it comes to how to cook beef cheeks (or ox cheeks). Here is a bit of a rundown...

A simple tutorial on how to cook beef cheeks so they're perfectly tender using a pressure cooker, slow cooker, or in the oven.

Slow cooking is perfect for beef cheeks. It turns the tough meat into a wonderfully melt-in-your-mouth, rich, tender delicacy.

Recipe video above. These slow cooked beef cheeks are so meltingly tender that you can eat them with a spoon. And the sauce is so flavourful you'll want to drink it out of a cup! This recipe makes enough to serve 6 people, made with 6 small beef cheeks (or share 4 large ones). Leftovers are brilliant to freeze, or turn into a quick Ragu to toss through pasta or making a Pie!

Beef cheeks are easily one of my favourite cuts to smoke – when treated right they are delicious, sticky, gooey, gelatinous nuggets of beef. Today I’ll take you through my process for amazing cheeks: the 3-3-1 method, smoke/boat/wrap. The average beef cheek weighs in at around 200 grams which for a low and slow smoking […]

Cheek is often considered a tough cut, but in this glorious braised Irish beef recipe by Adam Bennett the meat is cooked for a couple of hours in red wine and Madeira until tender and full of flavour. While beef and red wine might be a classic combination, the more unusual addition of pickled walnuts and anchovies to the sauce adds a real depth of flavour, enhancing the taste without overpowering it.

This is a great dish for a cold winter's night. The beef cheeks are slow-cooked in a rich red wine sauce until tender and falling apart. Serve with creamy parmesan polenta and a glass of red.