Beef Cheeks: Tony's Favorite Recipe

“The beef cheek meat came out super tender, falling apart and juicy.” - Tony Wells, Grass Fed Cattle Co. co-owner

Beef cheeks are the cheek muscles of the beef animal. As you can imagine, this muscle is used frequently, making it a tough cut of meat with lots of tissue. However, when cooked correctly, the tissue is broken down and the beef cheeks have a rich flavor and tender texture.

Thankfully, cooking beef cheeks is simple: low and slow.

Tony’s favorite beef cheek recipe, Slow Cooked Beef Cheeks by Nagi at RecipeTinEats, makes a perfect dinner for chilly nights when you need a warm, delicious meal. Enjoy the rich, beefy flavor and pair it with creamy mashed potatoes. Tony stays busy working on his farm and the Grass Fed Cattle Co., so this simple, nutritious meal is a great hearty weeknight meal.

Nagi’s recipe lists instructions for a slow cooker, pressure cooker and oven.

The recipe has the full details but Tony used a Dutch oven at 200 degrees for 9 hours total. Once the meat was tender, he removed it, used an immersion blender to puree the vegetables, and then let the gravy thicken for about 20 minutes. “It turned out fantastic, even on my first try!”

We’d love to hear how it turns out for you and your family.

Take 25% off Grass Fed Cattle Co. Beef Cheeks! Price as marked, no promo code needed.

Thank you for supporting us and our Minnesota and Wisconsin farmers!