The Underappreciated Cut Of Beef That Needs To Be In Your Next Slow Cooker Meal

Brisket and short ribs might hog all the attention in slow cooker recipes, but beef cheeks? That's where the magic really happens. Yes, these are the actual cheeks of the cow — but don't freak out just yet! Beef cheeks are loaded with collagen, which breaks down during slow cooking to give you melt-in-your-mouth tenderness that's rich, flavorful, and unforgettable. If beef cheeks haven't made it to your slow cooker lineup yet, it's about time. This cut brings a whole new level of depth and texture to your meal that'll leave you wondering why you haven't tried them sooner.

Advertisement

Cooking them is easier than it sounds. Start by browning the cheeks in a hot skillet to lock in all that flavor, then toss them into the slow cooker. Pour in enough beef broth or water to cover the meat, and add garlic, onions, and a few spices like cumin or oregano. Set the slow cooker to low, and let it do its thing for 8 to 10 hours. By the time they're done, the cheeks will be so tender they'll practically fall apart. Shred the meat and mix it back into the flavorful juices for extra goodness. It's a foolproof way to create complex, rich flavors with minimal effort. Just keep in mind that there are risks of slow cooking overnight, so keep an eye on things — nobody wants to wake up to dry, overcooked cheeks.

Advertisement

The cheekiest way to boost flavor in every bite

What makes beef cheeks so special? These beauties soak up all the flavors you throw at them, turning into spoon-worthy bites of tender, juicy meat. Think short ribs, but with an even more luxurious texture. Slow-cooked beef cheeks don't just turn tender — they become something you could scoop up like butter. Whether you're using them for beef barbacoa tacos, birria, or turning them into the star of a stew, beef cheeks will elevate any dish to another level.

Advertisement

If you're planning on making beef cheek stew and you want it to have the perfect consistency, slurry is the key to a thicker beef stew. Stirring a simple slurry in near the end will give your stew that hearty thickness without messing with the flavor you've built up. Additionally, when whipping up some cheek-infused chili, toss in some potentially off-the-wall ingredients – think chilies, citrus, maybe even a bit of chocolate — and let this versatile cut of beef soak up all that goodness. Just keep an eye on the time, as nobody wants to swap tender, fall-apart perfection for something that's tough and chewy. Let's keep those beef cheeks soft, juicy, and packed with flavor! After all, when a cut this good does all the work for you, it's a no-brainer to make it the star of your next slow-cooked masterpiece.

Advertisement

Recommended

Advertisement