| Ingredients | How to cook beef cheeks

How to cook beef cheeks

Beef cheeks are perfect to add warmth to your winter. This cut, when cooked long and slow, results in tender, juicy and flavoursome beef. Easily cooked in a slow cooker or casserole dish, this cut requires minimum fuss but delivers maximum impact.

The cut

The beef cheek comes from the facial muscle of the cow. Throughout its life, the cow is constantly working its cheek through chewing food, and consequently the meat is tough. Once cooked correctly, all the connective tissue becomes tender and melts in the mouth. This means it needs to be braised or cooked long and slowly.

How to cook

Best cooking methods – Slow Cook

Beef cheeks are a delicious cut that produce a tender result. They can be cooked casserole style or in a slow cooker. In a casserole dish, add a dash of oil and place over a medium-high heat. Season the beef cheeks, place in a casserole dish and brown on both sides. Lower the heat and add another dash of oil. Return browned beef cheeks to the casserole dish along with a liquid stock, and place in the oven to cook for 3-3 ½ hours or until the beef cheeks are almost falling apart. Stir halfway through cooking and check seasoning as required. For slow cooker cooking, brown beef cheeks first and then add the liquid stock and cook on low for 8 hours.

Nutritional information

  • Good source of Protein
  • Good source of Zinc, Vitamin B12, and Vitamin B3
  • Source of Iron, Omega-3 Fatty Acids, and Phosphorus 
  • Low Sodium
Nutrient Composition:

Chuck Steak, Lean, Braised (per 100g)

  • Energy: 874kJ
  • Energy: 208kcal
  • Protein: 32.1g
  • Total Fat: 8.9g
  • Saturated Fat: 2.9g
  • Polyunsaturated Fat: 0.38g
  • Omega 3: 0.07g
  • Monounsaturated Fat: 3.2g
  • Cholesterol: 98mg
  • Sodium: 32mg
  • Iron: 2.7mg
  • Zinc: 7.8mg
  • Vitamin B12: 2.0ug
  • Vitamin D3: 0.16ug
  • 25-OH Vitamin D3: 0.22
  • Selenium: 2.1ug

Consider nutrition information of other ingredients added while cooking.

Source: www.foodcomposition.co.nz/search/food/M1072/full-alphabetical

Related Posts

Back to learn

Cooking Tips & Tricks

A simple method for browning mince evenly and lump free

Browning mince before using it to make a hearty bolognese or chilli can really bring out the flavour in the meat. However, it can sometimes be difficult to separate the mince out evenly without lumps…. enter Ami.

Read more


How to cook corned beef silverside

Corned silverside or corned beef is usually a piece of beef around 1 – 2kg which has been corned or cured in a salty brine using various seasonings. It is a delicious tender cut of beef and once cooked is best sliced and served with steamed vegetables and creamy mashed potato and is traditionally accompanied with a mustard sauce. Leftover corned silverside makes the most delicious cold meat sandwiches the next day, making this a very economical cut to use for family meals.

Read more

Cooking Tips & Tricks

The meanings behind our nutrition tags: Your questions answered

Nutrition can be a tricky concept to get your head around. That’s why recipes.co.nz have got you covered with our easy-to-understand nutrition tags, which tell you quick facts about the nutrition content of your favourite recipes.

Read more