Beef cheeks are an exquisite, often overlooked part of the cow that stands out for its texture and flavor. In this blog, you'll learn everything about beef cheeks, from selecting the right cut to preparing it and some delicious recipes.

What Are Beef Cheeks?

Beef cheeks are the muscles from the facial area of the cow. These work particularly hard during the animal’s life, making the meat rich in connective tissue. When cooked slowly, beef cheeks offer a particularly tender and flavor-rich meal.

What Meat is Used for Beef Cheeks?

For beef cheeks, the meat from the cow's face is used. This meat is particularly rich in collagen and becomes incredibly tender and flavorful when braised slowly.

Can Beef Cheeks Be Prepared the Day Before?

Yes, beef cheeks are excellent for preparing the day before. By resting overnight, the flavors can develop further and the meat becomes even more tender.

How Many Beef Cheeks Per Person?

Typically, about 200-250 grams (7-8.8 oz) of beef cheeks per person is calculated. This can vary depending on the side dish and type of preparation.

How Do I Remove the Silver Skin from Ox Cheeks?

The silver skin on the ox cheeks should be removed before cooking to ensure optimal texture. This is best done with a sharp knife, carefully cutting away the skin without removing too much of the underlying meat.

Are Beef Cheeks and Ox Cheeks the Same?

Yes, beef cheeks and ox cheeks refer to the same part of the animal. The term "ox cheeks" is often used when the meat comes from a castrated bull (ox).

Do Ox Cheeks Need to Be Trimmed?

Yes, trimming, which involves removing excess fat and sinews, is recommended to achieve a more consistent texture and better flavor.

Beef cheeks are a fantastic choice for anyone who loves braising and enjoying deep flavors in their dishes. With the right techniques and a bit of patience, you can create impressive dishes with beef cheeks that your guests will love.

Try out our recipes and share your experiences! Which beef cheek recipe is your favorite? Discuss in the comments below.

Red Wine Braised Beef Cheek

One of the most classic ways to prepare beef cheek is by braising it in red wine. This dish, often served in high-end restaurants, can easily be recreated at home with a few simple ingredients.

Ingredients:

• 4 beef cheeks (around 1.5 kg or 3.3 lbs)
• 500 ml (2 cups) red wine
• 500 ml (2 cups) beef broth
• 2 medium onions, chopped
• 3 carrots, chopped
• 3 celery stalks, chopped
• 4 garlic cloves, minced
• 2 sprigs of thyme
• 2 bay leaves
• 2 tbsp olive oil
• Salt and pepper to taste

Method:

1. Sear the beef cheeks in olive oil on medium-high heat for 3-4 minutes on each side, then remove.
2. Sauté the onions, carrots, celery, and garlic in the same pan until soft, about 5 minutes.
3. Add red wine and beef broth, stirring to combine.
4. Add thyme, bay leaves, and the seared beef cheeks. Cover and braise in the oven at 150°C (300°F) for 3-4 hours until tender.

This recipe pairs beautifully with mashed potatoes or creamy polenta. The red wine braise gives the meat a deep, rich flavour that will impress any guest.

Slow Cooker Beef Cheek Tacos

For a fun, easy, and delicious twist, try slow-cooked beef cheek tacos. The beef becomes tender and perfect for shredding into tortillas, creating a flavourful filling for tacos.

Ingredients:

• 4 beef cheeks (around 1.5 kg or 3.3 lbs)
• 500 ml (2 cups) beef broth
• 1 large onion, chopped
• 4 garlic cloves, minced
• 2 tsp chili powder
• 1 tsp cumin
• Juice of 2 limes
• 12 corn tortillas
• Fresh salsa, avocado, and cilantro for serving

Method:

1. Place beef cheeks, beef broth, onion, garlic, chili powder, and cumin in a slow cooker.
2. Cook on low for 6-8 hours until beef is tender and easily shredded.
3. Shred the beef and serve in corn tortillas with salsa, avocado, and cilantro.

These tacos are a hit at parties or family dinners. Serve them with some lime wedges for an added burst of freshness.

Beef Cheek Ragu

Looking for a comforting, hearty meal? Try beef cheek ragu. Perfect for serving over pasta, this dish offers a deep, savoury flavour that will satisfy any pasta lover.

Ingredients:

• 4 beef cheeks (around 1.5 kg or 3.3 lbs)
• 800 g (28 oz) crushed tomatoes
• 2 medium onions, chopped
• 4 garlic cloves, minced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 250 ml (1 cup) red wine
• 500 ml (2 cups) beef broth
• 2 bay leaves
• 2 sprigs of thyme
• 500 g (1 lb) pappardelle or tagliatelle pasta
• Parmesan cheese for serving

Method:

1. Sear the beef cheeks in a pan, then remove.
2. Sauté the onions, garlic, carrots, and celery until soft, about 5 minutes.
3. Add crushed tomatoes, red wine, beef broth, bay leaves, and thyme.
4. Add the beef cheeks back into the mixture and cook on low for 3-4 hours until the beef is tender.
5. Toss with cooked pasta and top with Parmesan cheese.

Toss the ragu with pappardelle or tagliatelle and top with freshly grated Parmesan cheese for an indulgent Italian-inspired meal.

Beef Cheek Stew

Beef cheeks are also great for stews. Their rich flavour enhances the broth, while the slow cooking process ensures the meat is tender.

Ingredients:

• 4 beef cheeks (around 1.5 kg or 3.3 lbs)
• 500 g (1 lb) potatoes, cubed
• 3 large carrots, chopped
• 2 turnips, cubed
• 500 ml (2 cups) beef broth
• 1 large onion, chopped
• 4 garlic cloves, minced
• 2 sprigs of thyme
• 2 bay leaves
• 250 ml (1 cup) red wine (optional)
• Salt and pepper to taste

Method:

1. Sear the beef cheeks and remove them from the pot.
2. Sauté the onion and garlic, then add potatoes, carrots, and turnips.
3. Add beef broth (and red wine, if using) along with thyme, bay leaves, and the seared beef cheeks.
4. Simmer on low heat for 3-4 hours until the beef is tender.
5. Serve hot with crusty bread.

This hearty stew is perfect for cold days, served with fresh bread for dipping.

Asian-Style Braised Beef Cheeks

For an exciting fusion dish, try braising beef cheeks with Asian flavours like soy sauce, ginger, and star anise.

Ingredients:

• 4 beef cheeks (around 1.5 kg or 3.3 lbs)
• 250 ml (1 cup) soy sauce
• 500 ml (2 cups) beef broth
• 4 garlic cloves, minced
• 2 tbsp fresh ginger, minced
• 2 star anise
• 1 cinnamon stick
• 250 ml (1 cup) rice wine or sherry
• Green onions and cilantro for garnish
• Steamed rice for serving

Method:

1. Sear the beef cheeks, then remove.
2. Sauté the garlic and ginger in the same pot for 1-2 minutes.
3. Add soy sauce, beef broth, rice wine, star anise, and cinnamon stick.
4. Return the beef cheeks to the pot and braise for 3-4 hours at low heat until tender.
5. Serve with steamed rice, garnished with green onions and cilantro.

This dish is perfect for those looking to explore new flavours, blending the savoury umami of soy sauce with aromatic spices.

These quantities are designed for 4-6 servings per recipe.