Beef cheeks, also known as beef jowls or beef maw, are a lesser-known cut of beef that is rich in flavor and tender when cooked correctly. They are a popular choice for slow-cooked dishes, such as stews, braises, and pot roasts, because they become tender and fall-apart with long, gentle heat. In this article, we will explore the best ways to cook beef cheeks, including different cooking methods, recipes, and tips for achieving tender, flavorful results.
Understanding Beef Cheeks
Before we dive into cooking methods, it’s essential to understand the anatomy of beef cheeks. Beef cheeks are the muscles of the face, located on either side of the head. They are made up of two main muscles: the masseter and the temporalis. The masseter muscle is the larger of the two and is responsible for closing the jaw. The temporalis muscle is smaller and helps to move the jaw from side to side.
Beef cheeks are a tougher cut of meat, which makes them ideal for slow-cooked dishes. They are also relatively inexpensive compared to other cuts of beef, making them a great option for budget-conscious cooks.
Choosing the Right Beef Cheeks
When selecting beef cheeks, look for cuts that are well-marbled with fat. This will help to keep the meat moist and flavorful during cooking. You can find beef cheeks at most butcher shops or specialty meat markets. If you can’t find them in stores, you can also ask your butcher to order them for you.
It’s also essential to choose the right size of beef cheeks for your recipe. Larger cheeks are better suited for slow-cooked dishes, while smaller cheeks are better for quicker cooking methods.
Cooking Methods for Beef Cheeks
Beef cheeks can be cooked using a variety of methods, including braising, stewing, pot roasting, and grilling. Here are some of the most popular cooking methods for beef cheeks:
Braising Beef Cheeks
Braising is a cooking method that involves cooking the beef cheeks in liquid over low heat for an extended period. This method is ideal for tenderizing tougher cuts of meat, like beef cheeks.
To braise beef cheeks, heat some oil in a large Dutch oven over medium-high heat. Sear the beef cheeks until they are browned on all sides, then remove them from the pot and set them aside. Add some aromatics, such as onions and carrots, to the pot and cook until they are softened. Add some liquid, such as stock or wine, to the pot, then return the beef cheeks to the pot. Cover the pot and transfer it to the oven, where the beef cheeks will cook for 2-3 hours, or until they are tender and fall-apart.
Stewing Beef Cheeks
Stewing is similar to braising, but it involves cooking the beef cheeks in a single pot on the stovetop or in the oven. This method is ideal for cooking beef cheeks with a variety of vegetables and aromatics.
To stew beef cheeks, heat some oil in a large pot over medium-high heat. Sear the beef cheeks until they are browned on all sides, then remove them from the pot and set them aside. Add some aromatics, such as onions and carrots, to the pot and cook until they are softened. Add some liquid, such as stock or wine, to the pot, then return the beef cheeks to the pot. Bring the liquid to a boil, then reduce the heat to low and simmer, covered, for 1-2 hours, or until the beef cheeks are tender and fall-apart.
Pot Roasting Beef Cheeks
Pot roasting is a cooking method that involves cooking the beef cheeks in a pot with some liquid and aromatics. This method is ideal for cooking beef cheeks with a crispy crust on the outside and a tender interior.
To pot roast beef cheeks, heat some oil in a large pot over medium-high heat. Sear the beef cheeks until they are browned on all sides, then remove them from the pot and set them aside. Add some aromatics, such as onions and carrots, to the pot and cook until they are softened. Add some liquid, such as stock or wine, to the pot, then return the beef cheeks to the pot. Cover the pot and transfer it to the oven, where the beef cheeks will cook for 1-2 hours, or until they are tender and fall-apart.
Grilling Beef Cheeks
Grilling is a cooking method that involves cooking the beef cheeks over high heat for a short period. This method is ideal for cooking beef cheeks with a crispy crust on the outside and a tender interior.
To grill beef cheeks, preheat your grill to medium-high heat. Season the beef cheeks with some salt, pepper, and any other desired spices. Grill the beef cheeks for 2-3 minutes per side, or until they are cooked to your desired level of doneness.
Recipes for Beef Cheeks
Here are some delicious recipes for beef cheeks:
Braised Beef Cheeks with Red Wine and Mushrooms
Ingredients:
- 4 beef cheeks
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup red wine
- 1 cup beef broth
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 oz mushrooms, sliced
Instructions:
- Heat the oil in a large Dutch oven over medium-high heat. Sear the beef cheeks until they are browned on all sides, then remove them from the pot and set them aside.
- Add the onion and garlic to the pot and cook until they are softened.
- Add the red wine, beef broth, tomato paste, thyme, salt, and pepper to the pot. Stir to combine.
- Return the beef cheeks to the pot and bring the liquid to a boil.
- Cover the pot and transfer it to the oven, where the beef cheeks will cook for 2-3 hours, or until they are tender and fall-apart.
- Add the mushrooms to the pot and cook for an additional 30 minutes, or until they are tender.
Grilled Beef Cheeks with Chimichurri Sauce
Ingredients:
- 4 beef cheeks
- 1/4 cup olive oil
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh oregano, chopped
- 2 cloves garlic, minced
- 1 cup red wine vinegar
- 1 teaspoon salt
- 1/4 teaspoon black pepper
Instructions:
- Preheat your grill to medium-high heat.
- Season the beef cheeks with some salt, pepper, and any other desired spices.
- Grill the beef cheeks for 2-3 minutes per side, or until they are cooked to your desired level of doneness.
- Meanwhile, combine the olive oil, parsley, oregano, garlic, red wine vinegar, salt, and pepper in a bowl. Stir to combine.
- Serve the grilled beef cheeks with the chimichurri sauce spooned over the top.
Tips for Cooking Beef Cheeks
Here are some tips for cooking beef cheeks:
Choosing the Right Cooking Liquid
The cooking liquid you choose can greatly impact the flavor of your beef cheeks. Here are some popular cooking liquids for beef cheeks:
- Stock: Stock is a great cooking liquid for beef cheeks because it adds a rich, meaty flavor to the dish.
- Wine: Wine is another popular cooking liquid for beef cheeks. It adds a depth of flavor and a slightly acidic taste to the dish.
- Beer: Beer is a great cooking liquid for beef cheeks because it adds a rich, malty flavor to the dish.
Adding Aromatics
Aromatics, such as onions and carrots, can add a lot of flavor to your beef cheeks. Here are some popular aromatics to add to your beef cheeks:
- Onions: Onions are a classic aromatic to add to beef cheeks. They add a sweet, caramelized flavor to the dish.
- Carrots: Carrots are another popular aromatic to add to beef cheeks. They add a sweet, earthy flavor to the dish.
- Celery: Celery is a great aromatic to add to beef cheeks because it adds a fresh, herbal flavor to the dish.
Using a Slow Cooker
A slow cooker is a great way to cook beef cheeks because it allows you to cook the meat low and slow, resulting in tender, fall-apart beef cheeks. Here are some tips for cooking beef cheeks in a slow cooker:
- Brown the beef cheeks before adding them to the slow cooker. This will help to create a rich, caramelized crust on the outside of the meat.
- Add some aromatics, such as onions and carrots, to the slow cooker with the beef cheeks. This will help to add flavor to the dish.
- Cook the beef cheeks on low for 8-10 hours, or until they are tender and fall-apart.
In conclusion, beef cheeks are a delicious and tender cut of meat that can be cooked in a variety of ways. By following the tips and recipes outlined in this article, you can create delicious, fall-apart beef cheeks that are sure to impress your family and friends.
What are beef cheeks and why are they ideal for slow cooking?
Beef cheeks, also known as beef jowls, are a cut of beef taken from the facial area of the cow. They are ideal for slow cooking because they are rich in connective tissue, which breaks down and becomes tender with long, slow cooking. This makes them perfect for dishes like stews, braises, and pot roasts.
When cooked low and slow, the connective tissue in beef cheeks dissolves, creating a tender, fall-apart texture that’s similar to pulled pork or short ribs. The rich flavor of the beef is also enhanced by the slow cooking process, making it a popular choice for many chefs and home cooks.
How do I prepare beef cheeks for cooking?
Before cooking beef cheeks, it’s essential to trim any excess fat and connective tissue from the surface. This will help the cheeks cook more evenly and prevent them from becoming too greasy. You can also season the cheeks with salt, pepper, and any other desired spices or herbs to enhance the flavor.
Once trimmed and seasoned, the beef cheeks can be browned in a hot pan to create a flavorful crust on the surface. This step is optional but adds a rich, caramelized flavor to the finished dish. After browning, the cheeks can be slow-cooked in liquid, such as stock or wine, to create a tender, fall-apart texture.
What is the best cooking method for beef cheeks?
The best cooking method for beef cheeks is slow cooking, either on the stovetop, in the oven, or using a slow cooker. This low-and-slow approach breaks down the connective tissue in the meat, creating a tender, fall-apart texture. You can cook the cheeks in liquid, such as stock or wine, to add flavor and moisture to the dish.
Braising is another popular cooking method for beef cheeks. This involves cooking the cheeks in liquid on the stovetop or in the oven, then finishing them under the broiler to create a crispy, caramelized crust. Regardless of the cooking method, it’s essential to cook the cheeks low and slow to achieve the best results.
How long does it take to cook beef cheeks?
The cooking time for beef cheeks will depend on the size of the cheeks and the cooking method used. Generally, beef cheeks take around 2-3 hours to cook on the stovetop or in the oven, while slow cookers can take 6-8 hours. It’s essential to cook the cheeks until they are tender and fall-apart, so be patient and don’t rush the cooking process.
To check if the cheeks are cooked, use a fork to gently pull the meat apart. If it comes apart easily, it’s done. If not, continue cooking the cheeks in 30-minute increments until they reach the desired tenderness.
Can I cook beef cheeks in a pressure cooker?
Yes, you can cook beef cheeks in a pressure cooker, which significantly reduces the cooking time. Cooking beef cheeks in a pressure cooker can take around 30-60 minutes, depending on the size of the cheeks and the desired level of tenderness.
When cooking beef cheeks in a pressure cooker, it’s essential to brown the cheeks first to create a flavorful crust. Then, add liquid, such as stock or wine, to the pressure cooker and cook the cheeks until they are tender. Be careful when opening the pressure cooker, as the contents will be hot and under pressure.
How do I store and reheat cooked beef cheeks?
Cooked beef cheeks can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. To store, let the cheeks cool completely, then wrap them tightly in plastic wrap or aluminum foil. When reheating, you can use the stovetop, oven, or microwave to warm the cheeks through.
When reheating cooked beef cheeks, it’s essential to add a little liquid, such as stock or wine, to prevent the meat from drying out. You can also reheat the cheeks in a sauce or gravy to add extra flavor and moisture. Always reheat the cheeks to an internal temperature of at least 165°F (74°C) to ensure food safety.
What are some popular recipes that use beef cheeks?
Beef cheeks are a versatile ingredient and can be used in many different recipes. Some popular dishes include beef cheek stew, beef cheek tacos, and beef cheek ragu. You can also use beef cheeks in place of other slow-cooked meats, such as short ribs or lamb shanks, in many recipes.
One of the most popular recipes for beef cheeks is a classic beef cheek braise, where the cheeks are slow-cooked in liquid, such as stock or wine, with aromatics like onions and carrots. The resulting dish is tender, flavorful, and perfect for serving with mashed potatoes or crusty bread.