Beef Cheek Meat recipe
This mouthwatering slow-cooked beef cheek meat dish showcases tender beef cheeks braised in a flavorful broth. The beef is served with a rich gravy and garnished with fresh herbs, highlighting its melt-in-your-mouth texture and deep, savory flavor. Perfect for a comforting, gourmet meal.
Ingredients
- 4 pounds of beef cheek meat (6-8 cheeks)
- 2 teaspoons of Diamond Crystal kosher salt
- ½ teaspoon of black pepper
- 1 teaspoon of onion powder
- 1 teaspoon of garlic powder
- 1 teaspoon of smoked paprika
- ½ tablespoons of ground cumin
- 1 teaspoon of cornstarch
- 2 tablespoons of olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 2 cups beef broth
- 1 tablespoons tomato paste
- & teaspoon dried thyme
- & teaspoon dried rosemary
Instructions
- In a small bowl, combine the kosher salt, black pepper, onion powder, garlic powder, smoked paprika, and ground cumin.
- Arrange the beef cheeks in a 6-quart slow cooker, sprinkling each layer with the spice mixture. No liquids are needed; the meat will release its own juices during cooking.
- Cover the slow cooker and cook on LOW for 8 hours, or until the beef cheeks are incredibly tender, releasing a mouthwatering aroma.
- In a separate bowl, mix the cornstarch with water to form a slurry. Gradually stir the slurry into the cooking liquids at the bottom of the slow cooker. Cover and cook on HIGH for an additional 35 minutes.
- Once done, serve the beef cheeks on plates, spooning the rich pan juices over the top. Enjoy your tender, flavorful dish!
Notes
Slow Cooking for Maximum Tenderness: Ensure the beef cheeks cook low and slow for the best results. Cooking on LOW for 8 hours allows the tough connective tissue to break down, making the meat incredibly tender and juicy. Avoid lifting the lid frequently to maintain consistent cooking temperature.