Beef cheeks are fatty and flavorful, but they are also very tough – think about all that chewing! So the only way to make them edible – and delicious – is to cook them low and slow.
Slow cooking turns tough beef cheeks into a wonderfully melt-in-your-mouth, rich and flavorful dish.
- 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
- 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.
- 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.
- Serve with the strained cooking liquids for dipping.
- Optional: Make gravy. When done, transfer the meat to a baking dish, cover with foil and place in a warm (150 degrees F) oven. Strain the cooking liquids into a glass measuring cup. Use a spoon to skim off the fat layer that floats to the top.
- Pour the cooking liquids into a medium saucepan. Bring to a gentle boil, then lower heat and simmer, whisking occasionally, until reduced into a rich sauce, about 10 minutes.
- Serve the beef cheeks topped with the gravy.