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Slow-cooked Beef Cheeks

March 7, 2013

Yes – you read it right! I’ve been trying out the less popular cuts of a cow! The butcher was slightly confused as to why I was asking for these when, as an apprentice, they had to give them away! However, having lived in foreign places for quite a while now and having ordered meals from menus and then gone home and looked up in the dictionary what I had just eaten, I decided to try to cook it for myself.

Pig or cow, pork or beef cheeks, both work well and surprisingly, unlike a bourgignon, you keep the cheeks whole and they are delicious! My whole family has tried them and were very pleasantly surprised! So, for a bit of warmth and a huge hug on chilly wet days, not to mention the delicious aromas your home will be filled with, try these out!


Ingredients for 2 people:

  • 2 beef cheeks, all fat and skin removed
  • 2 tbsp seasoned flour
  • 1 onion, roughly chopped
  • 2 carrots, chopped into large chunks
  • 1 tin chopped tomatoes
  • 3 tbsp tomatoe puree
  • 2 garlic cloves, crushed
  • 1 inch root ginger, finely grated
  • 1 pinch chilli seeds
  • 1 tbsp sugar
  • 500ml beef stock

Heat the oven to 150C/Gas mark 2 – 3

Place the carrots and onions in the bottom of a large casserole dish.


Place the flour in a bowl and dip the cheeks into it to lightly coat them. Place on top of the carrots and onions.


Pour the tinned tomatoes over the cheeks.

Measure the stock in a jug and add the tomato puree, garlic, ginger, chilli and sugar to it. Stir well and pour over the cheeks.


Season well with salt and pepper. Cover with the lid or foil and place in the oven.

After 2 hours, turn the cheeks over and replace the lid. continue cooking for another 2 hours until the cheeks are very soft and a spoon slices through them easily.


Serve with rice, baked or mashed potatoes, lots of green veggies and a good glass of red wine!

This recipe can be done in a slow cooker too.

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