Beef cheek braised with tomatoes is the slow-cooker dish that turns one of the toughest cuts on the cow into something that melts on the tongue. Browned beef cheeks simmer low and slow in a garlic-tomato broth studded with tomato paste until the connective tissue gives way completely. It's an inexpensive cut dressed up into genuine Sunday-dinner luxury, and the house smells incredible for eight hours straight.
SERVES 6
Beef cheeks, called joues de boeuf in French, are an inexpensive and often overlooked cut of meat. As a result of the extensive chewing cows do, they are one of the toughest cuts of meat on the cow. When cooked properly, the connective tissue softens and the meat melts in your mouth. The result is a tender and heavenly piece of meat.
INGREDIENTS
2 beef cheeks
1 tsp/5 g sea salt
½ tsp pepper
½ tsp chili powder
2 tbsp/30 g ghee
1 white onion, diced
6 cloves garlic, minced
2 tbsp/30 ml tomato paste (preferably from a jar)
6 tomatoes, chopped, peeled and cored
2 cups/472 ml Beef Broth
COOKING INSTRUCTIONS
Rub beef cheeks with salt, pepper and chili powder on both sides. Heat a heavy-bottomed skillet over medium heat. Add ghee to hot pan. Once ghee is hot, add the beef cheeks and brown on both sides, about 3 minutes per side. Set aside. Add the onion to the pan and sauté until soft, about 5 minutes, then add garlic and sauté until fragrant, about 1 minute. Add tomato paste and tomatoes and scrape the pan with a wooden spoon to get up any brown bits. Place browned beef cheeks in the slow cooker. Pour the tomato-onion mixture and beef broth over it. Cook on low heat for 8 hours.
Pro Tips
- Don't skip the browning step — the fond left behind after searing the cheeks is what gives the tomato broth its deep, meaty backbone.
- Scrape the pan with a wooden spoon after adding the tomatoes; those browned bits dissolve into the braising liquid and flavor everything.
- Use jarred tomato paste if you can find it — its long-cooked sweetness is noticeably better than canned in a long braise.
- The cheeks are done when a fork slides in with zero resistance; if they're still firm, give them another hour rather than slicing.
- Like most braises, this is even better the next day once the fat and gelatin settle into the sauce.
Frequently Asked Questions
What are beef cheeks?
Called joues de boeuf in French, cheeks are the hard-working jaw muscle of the cow — one of the toughest, cheapest cuts. Long, moist cooking softens the connective tissue into melt-in-your-mouth richness.
Can I make this in a Dutch oven instead of a slow cooker?
Yes — after browning and building the sauce in the pot, cover and braise at 300°F for about 3 hours until fork-tender. The results are identical.
How do I store and reheat leftovers?
Refrigerate for up to four days or freeze for three months. Rewarm gently in a covered pot with a splash of broth — the sauce thickens beautifully as it sits.
What should I serve with braised beef cheeks?
Cauliflower mash or roasted root vegetables soak up the tomato broth perfectly. Anything that can sit under a spoonful of that sauce is the right answer.
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