Beef cheek meat, often considered a hidden gem in the world of beef cuts, is rapidly gaining popularity due to its remarkable flavor and tenderness when cooked properly. This cut, often overlooked in favor of other more common beef options like ribeye or tenderloin, offers a rich, deep flavor and exceptional tenderness when braised or slow-cooked. Whether you’re a seasoned cook or just looking to try something new, beef cheeks are worth considering for your next meal. In this article, we’ll explore the ins and outs of beef cheek meat, from what it is and why it’s worth the price, to how to prepare it perfectly.
Table of Contents
What Is Beef Cheek Meat?
Beef cheek meat comes from the facial muscles of the cow. These muscles work hard throughout the cow’s life, which results in a cut that is packed with flavor but also tough and fibrous. It is typically sold in large chunks or sometimes as a whole cheek. Despite its toughness when raw, beef cheek meat becomes incredibly tender when cooked slowly and with care.
The primary reason beef cheek meat is so flavorful is its high collagen content. Collagen breaks down during slow cooking and transforms into gelatin, which helps create a rich, melt-in-your-mouth texture that makes beef cheeks stand out in any dish. This makes them ideal for stews, braises, and slow-roasting methods. It’s a perfect example of a cut that is tough when raw but turns into something extraordinary when given the time and care it deserves.
While you can find beef cheek meat at some specialized butcher shops, it is often considered a specialty or exotic cut. However, the growing interest in using every part of the animal, especially among chefs and home cooks, has led to an increased demand for this cut in mainstream markets.
What Is Beef Cheek Meat Good For?
Beef cheek meat excels in slow-cooked dishes. Its high collagen content makes it perfect for braising, stewing, and slow roasting, allowing the meat to break down into a tender, succulent state that pairs well with rich flavors. One of the most popular ways to prepare beef cheeks is by braising them in a flavorful broth or wine, which enhances the depth of flavor and tenderness.
For example, beef cheek stew is a classic dish that takes advantage of the meat’s ability to become melt-in-your-mouth tender when cooked in liquid over a long period. The collagen in the cheeks dissolves into the broth, resulting in a silky texture that coats the meat and vegetables beautifully. This rich stew can be seasoned with hearty herbs and spices, like thyme, rosemary, or bay leaves, to further enhance the flavor profile.
Beef cheeks are also great for making beef cheek tacos. The tender meat, when shredded after slow cooking, takes on a juicy, flavorful texture that pairs wonderfully with fresh toppings like cilantro, onions, and a squeeze of lime. Whether served in a soft corn tortilla or used as a topping for burritos, these tacos are sure to impress.
Additionally, you can incorporate beef cheek meat into gourmet dishes like beef bourguignon or coq au vin, where the meat’s deep flavor and texture complement the rich, wine-based sauce.
If you’re looking for other ways to experiment with meats, you might enjoy learning about mango habanero sauce, which can bring a spicy kick to a variety of meats, including beef cheeks.
What Is Beef Cheek Called in the US?
In the US, beef cheek meat is commonly referred to as “beef cheeks.” The term is straightforward and widely understood in butcher shops that specialize in beef cuts. Although the term “ox cheek” may be used in the UK, it is not as common in American markets. The name “beef cheeks” accurately reflects the part of the animal from which the meat comes.
Despite the growing interest in using less common cuts of beef, beef cheeks can still be difficult to find in regular grocery stores. Often, they are available at specialty markets, ethnic butcher shops, or high-end grocery stores that carry a wide range of meats. However, if you’re having trouble locating them, you can always ask your butcher to special-order the meat for you.
If you’re not sure where to find beef cheeks locally, try looking at sliced beef brisket or other beef cuts that are sometimes available at local grocery stores. The texture and preparation methods for these cuts may be somewhat similar, making them a good alternative until you can get your hands on beef cheeks.
Is Beef Cheek Tender or Tough?
At first glance, beef cheek meat appears to be a tough, fibrous cut. However, when prepared properly, it becomes incredibly tender. The key to cooking beef cheeks is slow cooking. Due to the meat’s high collagen content, cooking it slowly over low heat breaks down the fibers, transforming them into a melt-in-your-mouth texture that is both juicy and flavorful.
To get the best results, beef cheek meat should never be cooked quickly or at high heat. Methods like grilling or pan-frying will leave the meat tough and chewy. Instead, consider braising, slow roasting, or slow cooking in a crockpot or pressure cooker. These techniques ensure that the collagen breaks down, making the beef cheeks soft and tender.
For example, in a braised beef cheek stew, the meat simmers in a broth for hours, allowing the collagen to dissolve and the flavors to meld together. The result is a dish where the beef is so tender that it practically falls apart with a fork.
For tips on preparing other tender beef cuts, check out braised short ribs over no wine, another great recipe that can teach you how to cook tough cuts of beef to perfection.
Why Is Beef Cheek So Expensive?
Beef cheek meat is often seen as a premium cut due to its rarity and the labor-intensive cooking methods it requires. Unlike more common cuts like chuck roast or ribeye, beef cheeks are not as widely available, making them a specialty product. Many butchers only offer them upon special request, and this rarity contributes to the price.
Additionally, the demand for beef cheeks has increased as more people discover their potential. As a result, they are now considered a gourmet cut that is often used by professional chefs in fine dining establishments. Because of this, beef cheeks can sometimes come with a higher price tag than you might expect.
Despite being more expensive than standard cuts, beef cheeks are still considered affordable compared to premium cuts like Wagyu or tenderloin. The price reflects the meat’s versatility, the rich flavor it provides, and the long cooking times required to prepare it. Plus, when you consider how much flavor and tenderness you get from this cut, it’s well worth the investment.
For an affordable alternative, try making a meat church chili recipe, which can also offer hearty, rich flavors at a lower cost, while allowing you to experiment with different cuts of beef.
How to Cook Beef Cheek Meat?
The best way to prepare beef cheek meat is by using slow-cooking methods. Here are a couple of the most popular techniques for cooking beef cheeks:
Braising Beef Cheeks
Braising is a method of cooking that involves first searing the meat in hot oil to develop a deep, brown crust, and then cooking it slowly in a liquid, usually broth, wine, or beer. The long, slow cooking process breaks down the collagen in the meat, making it tender and full of flavor.
- Sear the beef cheeks: Season the beef cheeks with salt and pepper, then sear them in hot oil in a large pot until they develop a rich, brown crust on all sides.
- Add aromatics: After searing, add onions, carrots, celery, and garlic to the pot and cook them until softened. This will create a flavorful base for your braising liquid.
- Deglaze with wine or broth: Pour in your choice of wine or broth and scrape up any brown bits from the bottom of the pot. These bits are packed with flavor.
- Braise the beef cheeks: Return the beef cheeks to the pot, add any herbs you like (rosemary, thyme, bay leaves), and cover the pot. Let the beef cheeks braise in the oven at a low temperature (around 275°F) for 3-4 hours, or until the meat is tender and can be easily shredded.
For more tips on braising, check out the meat stock recipe, which can help you create the perfect base for your beef cheek braise.
Slow Roasting Beef Cheeks
Slow roasting is another great way to prepare beef cheek meat. This method allows the meat to cook gently in the oven, resulting in a tender and flavorful cut.
- Season the beef cheeks: Rub the beef cheeks with olive oil, salt, pepper, and any herbs or spices you like.
- Roast at low heat: Place the beef cheeks on a roasting pan and cook them in the oven at 275°F (135°C) for 3-4 hours. The slow roasting process will allow the meat to become tender and juicy without drying out.
By following these techniques, you’ll ensure that your beef cheeks are perfectly tender and full of flavor. Whether you choose to braise or slow roast, the result will be a delicious, melt-in-your-mouth experience that will impress anyone you serve it to.
For additional cooking ideas, be sure to check out other hearty beef dishes like meat church chili recipe for more inspiration.
For more delicious recipes, check out our recipe article on sliced beef brisket, which uses another flavorful beef cut that’s perfect for slow cooking!
In Part 1, we explored the basics of beef cheek meat, including what it is, its flavor profile, and how to properly prepare it for tender, melt-in-your-mouth dishes. We also discussed why this unique cut is gaining popularity among food enthusiasts and its versatility in a variety of recipes. Now, in Part 2, we’ll continue our exploration by diving deeper into the specifics of cooking techniques, offering pro tips, variations, and answering frequently asked questions to help you master this flavorful cut.
How to Make Beef Cheek Meat Step-by-Step (Continued)
As we continue our exploration of beef cheek meat, let’s take a closer look at how you can create mouth-watering dishes with this tough yet flavorful cut. We’ll walk through the step-by-step process of preparing beef cheeks using two popular methods: braising and slow roasting. Each method brings out the natural tenderness and deep flavor of beef cheeks, allowing you to create memorable meals.
1. Searing the Beef Cheeks
The first step in preparing beef cheek meat is to properly sear it. This crucial step develops the deep, savory flavors that will later infuse the dish. Heat a small amount of oil in a large, heavy-bottomed pot over medium-high heat. Once the oil is shimmering, place the beef cheeks in the pot, ensuring they don’t overlap, so each piece gets a nice, even sear. Searing the meat until it’s golden brown on all sides is key, as this caramelization creates a rich, flavorful crust.
The Maillard reaction, which happens during the searing process, adds an additional layer of flavor to the meat that will carry through the slow cooking process. It’s important to avoid overcrowding the pan during this step, as it will cause the beef to steam rather than sear.
2. Building the Braising Liquid
Once the beef cheeks are seared, it’s time to prepare the braising liquid. In the same pot, add diced onions, carrots, celery, and garlic. These aromatics will help build the base of your braising liquid, contributing both flavor and depth to the dish. Cook these vegetables over medium heat for about 5 minutes, allowing them to soften and develop a rich fragrance.
After the vegetables have softened, deglaze the pan by adding a splash of red wine or beef broth. Scrape the bottom of the pot to release any browned bits left from searing the meat. These bits are packed with flavor and will infuse the braising liquid, making it rich and savory. Add your choice of braising liquid—beef broth, wine, or a combination of both—and bring it to a simmer.
3. Braising the Beef Cheeks
With the beef cheeks returned to the pot, cover the pot with a lid, and place it in a preheated oven at 275°F (135°C). Braising the beef cheeks at a low temperature for several hours allows the collagen in the meat to break down, creating a tender, juicy texture. You’ll need to braise the beef cheeks for about 3-4 hours, or until the meat is fork-tender and easily shreds. The slow cooking process helps develop the deep, rich flavors that make beef cheek meat so desirable.
After braising, the beef cheeks should be beautifully tender and flavorful. Remove them from the pot and set them aside while you reduce the braising liquid on the stove, if desired, to create a concentrated sauce.
4. Slow Roasting Beef Cheeks
If you prefer a more hands-off approach, slow roasting beef cheeks is another excellent method that yields delicious results. This method allows the meat to cook gently in the oven, resulting in a tender texture and rich flavor.
- Season the Beef Cheeks
Rub the beef cheeks with a mixture of olive oil, salt, pepper, and your choice of herbs and spices. Garlic, rosemary, and thyme work particularly well with beef cheeks. You can also experiment with other flavors like cumin or smoked paprika to create a more exotic flavor profile. - Roast Low and Slow
Preheat your oven to 275°F (135°C). Place the seasoned beef cheeks on a roasting pan or baking dish, making sure they’re not crowded. Cover the pan with foil and let the beef cheeks roast in the oven for 3-4 hours. During this time, the beef will become incredibly tender, and the flavors will develop and deepen. - Finish with a Sear
For an extra crispy exterior, you can finish the beef cheeks under the broiler for a few minutes after roasting. This step will add a delicious contrast between the crispy outside and the tender inside.
Pro Tips & Variations
Pro Tip 1: Enhance the Flavor with a Marinade
To intensify the flavor of beef cheeks, marinate them for a few hours or overnight before cooking. A marinade made from wine, vinegar, or citrus juice, along with garlic, herbs, and spices, can help tenderize the meat and infuse it with additional flavor. For instance, try marinating the beef cheeks in a mixture of red wine, olive oil, garlic, rosemary, and thyme.
Pro Tip 2: Make the Most of the Leftovers
If you have leftovers after cooking beef cheeks, don’t let them go to waste. Shredded beef cheeks can be used to create a variety of dishes. For example, you can use them as a filling for tacos or sandwiches, or add them to soups or stews for an extra dose of flavor.
Variation 1: Beef Cheeks with Mushrooms and Red Wine
For a sophisticated twist, consider braising your beef cheeks with mushrooms and red wine. The earthy flavors of the mushrooms complement the rich beef cheeks, and the wine adds a depth of flavor that will elevate the dish. After braising, finish the dish with fresh parsley for a pop of color and freshness.
Variation 2: Beef Cheeks in Mexican Style
For a more casual meal, slow-cooked beef cheek meat is perfect for making tacos. Shred the beef and serve it in soft corn tortillas with fresh toppings like cilantro, onions, and a squeeze of lime. You can also make a tangy salsa to pair with the beef for added brightness and freshness.
FAQs about Beef Cheek Meat
What is beef cheek meat good for?
Beef cheek meat is ideal for slow-cooked dishes like stews, braises, and tacos. The slow cooking process breaks down the tough fibers and transforms them into a tender, juicy meat that’s full of flavor. Dishes like beef cheek stew or beef cheek tacos are great ways to showcase this cut.
What is beef cheek called in the US?
In the US, beef cheek meat is commonly called “beef cheeks.” It’s typically available from specialty butchers, although it may not be as commonly found in regular grocery stores. You can request it from your butcher if it’s not on display.
Is beef cheek tender or tough?
At first glance, beef cheek meat appears tough, but when cooked properly, it becomes incredibly tender. The key is slow cooking, which breaks down the connective tissue and collagen, turning the beef into a melt-in-your-mouth texture.
Why is beef cheek so expensive?
Beef cheek meat is relatively rare compared to other cuts, and it requires slow cooking to achieve its tender texture. As a result, it is priced higher than more common cuts. However, it still remains affordable when compared to high-end cuts like tenderloin or ribeye.
Conclusion
In conclusion, beef cheek meat is an incredibly versatile cut that can be used in a wide range of dishes, from hearty stews to tacos. While it may require some patience due to the slow cooking methods needed to tenderize the meat, the payoff is well worth it. The rich flavor and melt-in-your-mouth texture of beef cheeks make them a perfect choice for any occasion. Whether you choose to braise, slow roast, or shred the meat for tacos, this cut offers a delicious and affordable way to elevate your cooking.
For more delicious recipes and cooking tips, check out our sliced beef brisket recipe, perfect for any beef lover.
