This is an effortless dish, and your slow cooker does all the work. As is usually the case with slow-cooked meats, the leftovers are delicious. Just like goulash, beef shanks, and lamb shoulder chops, beef cheeks are a tough cut of meat. This is not the cut you’d want to quickly sear. But when slow-cooked, they are incredible. They become incredibly rich and tender - so tender, you could eat them with a spoon. It’s a satisfying entree that my entire family loves. I think it’s even better than pot roast!
Recipe Card
Beef cheeks: I usually order them online at US Wellness Meats. To season: Kosher salt, Black pepper, onion powder, garlic powder, smoked paprika, and ground cumin. Mix the salt and spices in a small bowl. Layer the cheeks in your slow cooker, sprinkling each layer with part of the spices. Cover and cook on LOW for 8 hours. Spoon the pan juices over the cheeks, sprinkle them with parsley, and serve. You can see in the photo below how wonderfully tender the meat is! I also add a vegetable such as honey-glazed carrots, caramelized shallots, roasted asparagus, or steamed broccoli. Sometimes, I opt for a simple salad such as arugula salad or cucumber tomato salad. These work well to balance out the richness of the meat. Sometimes, I shred the leftover meat and use it to top a salad the next day for lunch. I also like to use it in a sandwich wrap.
