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Beef Cheek Meat

Tender, flavorful beef cheek meat cooked to perfection.
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Ingredients

Scale
  • 2 lbs beef cheek meat, trimmed of sinew and excess fat
  • 2 tbsp olive oil
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 1 tbsp ground cumin
  • 1 tsp chili powder
  • 1 tsp Mexican oregano
  • 1 cup beef broth
  • 1/4 cup apple cider vinegar
  • 1–2 dried chilies (optional, for heat)
  • Salt and pepper to taste

Instructions

  • Prepare the meat: Trim beef cheeks, removing any sinew or excess fat. Season generously with salt, pepper, cumin, and chili powder.
  • Sear the meat: Heat olive oil in a skillet over medium-high heat. Sear the beef cheeks on both sides until browned.
  • Build the base: In a slow cooker, Instant Pot, or Dutch oven, layer onions, garlic, and seasoned beef cheeks.
  • Add liquid: Pour in beef broth, apple cider vinegar, and add dried chilies (if using). Ensure the liquid partially covers the meat.
  • Cook:
    • Slow Cooker: Cook on low for 8-10 hours or high for 4-6 hours.
    • Instant Pot: Pressure cook on high for 50-60 minutes, followed by natural release.
    • Stovetop: Simmer on low heat for 3-4 hours, ensuring the liquid doesn’t dry out.
  • Shred and serve: Once tender, shred the meat with two forks. Use in tacos, stews, or BBQ sliders.

Nutrition

Keywords: Beef Cheek Meat

Find it online: https://batchrecipes.com/beef-cheek-meat/