Beef cheeks, also known as beef jowls or beef maw, are a lesser-known cut of beef that is perfect for slow cooking. This cut of meat is taken from the facial muscles of the cow and is known for its rich, unctuous flavor and tender texture. When cooked low and slow, beef cheeks become fall-apart tender and are infused with a depth of flavor that is hard to resist. In this article, we will explore the art of cooking beef cheeks in a slow cooker, including the benefits of slow cooking, how to prepare the meat, and some delicious recipe ideas to get you started.
The Benefits of Slow Cooking Beef Cheeks
Slow cooking is a cooking method that involves cooking food over a long period of time at a low temperature. This method is perfect for tougher cuts of meat like beef cheeks, as it allows the connective tissues to break down and the meat to become tender and flavorful. Some of the benefits of slow cooking beef cheeks include:
- Tenderization: Slow cooking breaks down the connective tissues in the meat, making it tender and easy to chew.
- Flavor enhancement: The low heat and moisture of the slow cooker allow the flavors to penetrate deep into the meat, resulting in a rich and savory flavor.
- Convenience: Slow cooking is a hands-off cooking method that allows you to cook a meal while you are busy with other tasks.
Preparing Beef Cheeks for Slow Cooking
Before cooking beef cheeks in a slow cooker, it’s essential to prepare the meat properly. Here are some steps to follow:
- Trim excess fat: Beef cheeks can be quite fatty, so it’s essential to trim excess fat to prevent the dish from becoming too greasy.
- Season the meat: Rub the beef cheeks with a mixture of salt, pepper, and your favorite herbs and spices to add flavor.
- Brown the meat: Browning the meat before slow cooking adds a rich, caramelized flavor to the dish. Simply heat some oil in a pan and sear the beef cheeks until browned on all sides.
Browning Methods
There are several methods you can use to brown beef cheeks, including:
- Pan-frying: Heat some oil in a pan and sear the beef cheeks until browned on all sides.
- Oven-browning: Place the beef cheeks on a baking sheet and brown them in a hot oven (around 400°F) for 10-15 minutes.
Slow Cooker Beef Cheeks Recipes
Here are some delicious slow cooker beef cheeks recipes to get you started:
- Red Wine Braised Beef Cheeks: This recipe involves slow cooking the beef cheeks in red wine, beef broth, and aromatics like onions and carrots. The result is a rich, flavorful dish that’s perfect for special occasions.
- Spicy Beef Cheeks Tacos: This recipe involves slow cooking the beef cheeks in a spicy tomato-based sauce and serving them in tacos with your favorite toppings.
- Beef Cheeks with Mushroom Gravy: This recipe involves slow cooking the beef cheeks with sliced mushrooms and a rich beef broth, resulting in a hearty and comforting dish.
Basic Slow Cooker Beef Cheeks Recipe
Here is a basic slow cooker beef cheeks recipe that you can use as a starting point for your own creations:
Ingredients:
- 2 pounds beef cheeks
- 1 onion, sliced
- 3 cloves garlic, minced
- 1 cup beef broth
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- Salt and pepper, to taste
Instructions:
- Trim excess fat from the beef cheeks and season with salt, pepper, and thyme.
- Heat some oil in a pan and brown the beef cheeks on all sides.
- Place the browned beef cheeks in the slow cooker with the sliced onion, garlic, beef broth, and tomato paste.
- Cook on low for 8-10 hours or high for 4-6 hours.
- Serve the beef cheeks with the rich and flavorful sauce spooned over the top.
Variations and Substitutions
Here are some variations and substitutions you can make to the basic slow cooker beef cheeks recipe:
- Use different aromatics: Instead of using onion and garlic, try using other aromatics like carrots, celery, or leeks.
- Add some acidity: A splash of vinegar or a squeeze of fresh lemon juice can add brightness and balance to the dish.
- Use different spices: Instead of using thyme, try using other spices like paprika, cumin, or coriander.
Tips and Tricks for Cooking Beef Cheeks in a Slow Cooker
Here are some tips and tricks to keep in mind when cooking beef cheeks in a slow cooker:
- Use a large enough slow cooker: Beef cheeks can be quite large, so make sure to use a slow cooker that’s big enough to hold them comfortably.
- Don’t overcook the meat: Beef cheeks can become dry and tough if overcooked, so make sure to check the meat regularly and remove it from the slow cooker when it’s tender and falls apart easily.
- Let the meat rest: After cooking, let the beef cheeks rest for 10-15 minutes before slicing and serving. This allows the juices to redistribute and the meat to stay tender.
Common Mistakes to Avoid
Here are some common mistakes to avoid when cooking beef cheeks in a slow cooker:
- Not browning the meat: Browning the meat before slow cooking adds a rich, caramelized flavor to the dish. Don’t skip this step!
- Not using enough liquid: Beef cheeks need to be cooked in a lot of liquid to stay tender and flavorful. Make sure to use enough beef broth or other liquid to cover the meat.
- Overcooking the meat: Beef cheeks can become dry and tough if overcooked. Make sure to check the meat regularly and remove it from the slow cooker when it’s tender and falls apart easily.
By following these tips and tricks, you’ll be well on your way to creating delicious and tender beef cheeks in your slow cooker. Happy cooking!
What are beef cheeks and why are they ideal for slow cooking?
Beef cheeks are a cut of beef that comes from the facial area of the cow. They are ideal for slow cooking because they are tough and have a lot of connective tissue, which breaks down and becomes tender with long, slow cooking. This makes them perfect for slow cookers, braises, and stews.
When cooked low and slow, the connective tissue in beef cheeks dissolves, creating a rich, unctuous texture that’s similar to pulled pork or short ribs. The slow cooking process also allows the flavors to penetrate deep into the meat, making it incredibly flavorful and tender.
How do I prepare beef cheeks for slow cooking?
To prepare beef cheeks for slow cooking, start by seasoning them with salt, pepper, and any other desired spices or herbs. You can also brown the beef cheeks in a pan before adding them to the slow cooker to create a rich, caramelized crust on the outside.
Next, add your aromatics, such as onions, carrots, and celery, to the slow cooker, followed by the beef cheeks and your liquid of choice, such as stock or wine. Make sure the beef cheeks are covered with liquid and cook on low for 8-10 hours or on high for 4-6 hours.
What is the best liquid to use when cooking beef cheeks in a slow cooker?
The best liquid to use when cooking beef cheeks in a slow cooker is a matter of personal preference, but some popular options include beef stock, red wine, and beer. You can also use a combination of liquids, such as stock and wine, to create a rich and flavorful sauce.
When choosing a liquid, consider the flavor profile you’re aiming for. For example, if you want a rich, beefy flavor, use beef stock. If you want a slightly sweeter flavor, use red wine. If you want a bold, hoppy flavor, use beer.
Can I cook beef cheeks in a slow cooker on high or low?
Yes, you can cook beef cheeks in a slow cooker on either high or low. Cooking on low will result in a more tender and fall-apart texture, while cooking on high will result in a slightly firmer texture.
If you’re short on time, cooking on high can be a good option, but keep in mind that the beef cheeks may not be as tender as they would be if cooked on low. If you have the time, cooking on low is the way to go for the most tender and flavorful results.
How do I know when beef cheeks are cooked to perfection?
Beef cheeks are cooked to perfection when they are tender and fall-apart. You can check for doneness by inserting a fork or knife into the meat. If it slides in easily and the meat is tender, it’s done.
Another way to check for doneness is to use a meat thermometer. Beef cheeks are cooked to perfection when they reach an internal temperature of 160°F (71°C). However, keep in mind that the temperature may continue to rise after the beef cheeks are removed from the heat, so it’s best to aim for an internal temperature of 155°F (68°C) to avoid overcooking.
Can I cook beef cheeks in advance and reheat them?
Yes, you can cook beef cheeks in advance and reheat them. In fact, beef cheeks are one of those dishes that’s often better the next day, as the flavors have a chance to meld together and the meat becomes even more tender.
To reheat beef cheeks, simply place them in the slow cooker or a saucepan with some of the cooking liquid and heat them over low heat until warmed through. You can also reheat them in the oven, covered with foil, at 300°F (150°C) for about 30 minutes.
What are some popular ways to serve beef cheeks?
Beef cheeks are a versatile dish that can be served in a variety of ways. Some popular ways to serve beef cheeks include serving them with mashed potatoes, polenta, or egg noodles, or using them in tacos, sandwiches, or salads.
You can also serve beef cheeks with a variety of sauces, such as a rich demiglace or a tangy BBQ sauce. Another popular way to serve beef cheeks is to shred them and serve them with some crusty bread or over rice. The possibilities are endless, so feel free to get creative and experiment with different serving options.