Tender Braised Beef Cheek Meat
Slow-cooked beef cheek meat that's fall-apart tender, richly flavored, and perfect for tacos, plated meals, or cozy weekend dinners. This recipe brings out the deep, hearty taste of this underrated cut with simple ingredients and a slow braise that does all the hard work for you.
Equipment
- Dutch oven or heavy pot with lid
- Cutting board
- Sharp knife
- Tongs
- Wooden spoon
- Measuring cups and spoons
- Ladle
- Oven or slow cooker
Ingredients
- 3 lb beef cheek meat
- 2 tsp kosher salt
- 1 tsp ground black pepper
- 2 tbsp neutral oil like avocado or canola
- 2 medium yellow onions sliced
- 2 carrots chopped
- 2 celery stalks chopped
- 4 garlic cloves smashed
- 2 tbsp tomato paste
- 3 cups low-sodium beef broth
- 1 tbsp Worcestershire sauce
- 2 bay leaves
- 4 fresh thyme sprigs
Optional Add-Ins:
- 2 chipotle peppers in adobo minced (for barbacoa-style heat)
- 1 tsp smoked paprika for a smoky BBQ twist
- ½ oz dark chocolate grated (adds bold richness in Latin-inspired versions)
Instructions
- Trim beef cheeks and season with salt and pepper.
- Sear cheeks in hot oil until browned on all sides. Set aside.
- Sauté onions, carrots, and celery. Stir in garlic and tomato paste.
- Deglaze with 1 cup beef broth, scraping up flavorful bits.
- Return beef to the pot. Add remaining broth, Worcestershire, bay leaves, and thyme.
- Cover and braise at 300°F for 3½–4 hours, flipping halfway.
- Remove meat and rest under foil. Skim fat from braising liquid.
- Simmer sauce to reduce and thicken.
- Slice or shred beef and spoon warm sauce over top. Serve and enjoy!
Notes
Best cooked low and slow for melt-in-your-mouth texture. Trim silver skin before cooking for optimal tenderness.