Slow Cooker Beef Cheeks

Slow Cooker Beef Cheeks

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

Slow Cooker Beef Cheeks
 
Prep and Cool time
Cook time
Total time
 
Recipe type: Entree, Gluten-Free, Low-Carb, Paleo
Yield: 1 lb. cooked meat, 4 servings
Ingredients
  • 2 large beef cheeks (around 2 lb. raw weight)
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon ground cumin
Instructions
  1. Place the beef cheeks in your slow cooker. Mix the salt and spices in a small bowl and sprinkle the mixture all over the meat. There’s no need to add liquids. The meat will release liquids as it cooks.
  2. Cover and cook on low for 6-8 hours (I cooked for 8 hours). When done, the beef cheeks will smell amazing and the meat will be super tender.
  3. Serve with the strained cooking liquids for dipping.
  4. Optional: Make gravy. When done, transfer the meat to a baking dish, cover tightly with foil and place in a warm (150 degrees F) oven. Strain the cooking liquids into a glass, cover and place in the fridge for 10 minutes. This will make it easier to skim the fat layer off the top.
  5. After skimming the fat, pour the cooking liquids into a small saucepan. Bring to a gentle boil, then lower heat and simmer, whisking occasionally, until reduced into a rich sauce, about 10 minutes.
  6. Serve the beef cheeks topped with the gravy.
Notes
Nutrition info from My Fitness Pal.
Nutrition Per Serving
Serving size: ¼ recipe; Calories: 354; Fat: 14g; Saturated fat: 8g; Carbohydrates: 0g; Sugar: 0g; Sodium: 268mg; Fiber: 0g; Protein: 26g

Slow Cooker Beef Cheeks

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