I used to walk past beef cheeks at the butcher. They looked strange. I mean, it’s the face. But then a cold weekend hit, and I wanted something rich and cozy. So I bought two pounds. You know what? I’m glad I did. (If you’d like a quick primer on why this collagen-rich cut is so rewarding, check out this detailed guide to beef cheek meat that breaks down its flavor, texture, and cooking methods.)
Here’s the thing. Beef cheek meat is tough at first. It’s full of collagen (that’s the stuff that melts and turns silky). It needs time. But when it’s done right, it’s tender, juicy, and bold. Like short ribs, but a little deeper and sticky in a nice way.
Where I Found It and What I Paid
I found mine at a small butcher and also at a Mexican market near me. It was around $6 to $9 per pound. Lately it costs more because folks make birria with it. It comes in big, floppy pieces with silver skin. Not pretty. But hang on.
If sourcing is tricky in your neighborhood, Hats of Meat sells well-trimmed beef cheeks online and ships them on dry ice, so you can skip the scavenger hunt and get cooking faster.
My First Try: Barbacoa Tacos in the Instant Pot
I went simple. I cut the cheeks into big pieces. I trimmed the shiny silver skin with a sharp knife. It takes a bit. Not hard—just fiddly. I salted them, then browned them in my Instant Pot. That browning is key. It builds flavor fast. (Because beef cheeks are often labeled “cachete” in Latin markets, I brushed up on regional prep tricks with this taco-night cachete meat primer.)
I blended a sauce: chipotle in adobo, a splash of apple cider vinegar, garlic, cumin, oregano, and beef stock. Nothing fancy. The kitchen smelled like a taco truck rolled through.
I pressure cooked it for 75 minutes, then let it sit for 15 more. When I opened the lid, the meat slumped. It shredded with a fork. I tossed it back in the sauce. Warm corn tortillas. Onion. Cilantro. A squeeze of lime. My son said, “This is the good beef.” That made me laugh.
Leftovers? I crisped some in a pan the next day and made quesadillas. The edges got crunchy. The middle stayed soft. Perfect game-day food.
Sunday Slow Braise: Red Wine Ragu
On a rainy Sunday, I did a Dutch oven braise. Le Creuset on the stove. I seared the cheeks, then added onion, carrot, and celery. A spoon of tomato paste. A cup of red wine. A can of tomatoes. Bay leaf. A tiny strip of orange peel (this is a chef trick; it brightens the sauce, but keep it small).
I let it bake low and slow for 3 hours. The house smelled like a cozy bistro. If you’d like a restaurant-quality reference for this kind of slow cook, this braised beef cheek recipe walks you through every silky step.
I chilled the pot for an hour, then skimmed the fat. This part matters. Cheeks give off a lot of fat. Skim, and the sauce tastes clean.
I served it over wide noodles. Pappardelle. A shower of Parm. It was glossy and soft and stuck to the pasta in the best way. Jamie Oliver’s spin on a hearty beef cheek ragù is also worth a peek if you’re craving big Italian flavors.
My friend, who’s picky with texture, said, “It’s like short ribs, but silkier.” Exactly.
Birria Night With Marisol’s Tip
My neighbor Marisol, who grew up in Jalisco, showed me one key thing for birria: toast your dried chiles first. Just a quick toast, then soak. I used guajillo and ancho, plus a clove, a tiny pinch of cinnamon, garlic, and stock. Then cheeks. I braised it for 3 hours in the oven.
We dipped tortillas in the red fat, crisped them in a pan, stuffed them with the meat and cheese, and dunked them in the broth. Messy. A little rich. Also, wow. We ate standing by the stove because we couldn’t wait. The broth had that glossy lip feel from the collagen. If you know, you know.
Quick Notes on Methods
- Pressure cooker: Best for weeknights. 70 to 90 minutes, plus natural release. Tender and juicy.
- Dutch oven: Best flavor. Sear hard, then go low and slow for 3 to 4 hours.
- Slow cooker: Works fine. 8 to 10 hours on low. Don’t skip the sear.
- Sous vide: I did 165°F for 24 hours with garlic, thyme, and a splash of soy. Then seared in a hot pan. Super tender, slices clean, not stringy. Great for sandwiches.
What I Loved
- The flavor: Deep beef taste. Not livery. Not funky. Just bold.
- The texture: When done right, it’s spoon-tender and silky.
- The value: Feels fancy without a steakhouse bill. Serves a crowd with rice or pasta.
- Leftovers: Shreds well. Freezes well. Makes tacos, hash, or even pho add-ins.
What Bugged Me (But I Deal With It)
- Trimming: The silver skin is stubborn. Take your time. A boning knife helps.
- Fat: It throws a lot of fat. Chill and skim, or use a fat separator.
- Time: It’s not a quick sear-and-serve cut. It needs hours or pressure.
- Surprise bits: Some pieces have chewy lines of gristle. That’s normal with cheeks. Cook longer, or fish them out.
Little Tips That Help
- Salt early. It seasons deeper.
- Sear well. That brown crust is flavor.
- Add acid. A splash of vinegar, wine, or lime cuts the richness.
- Rest and skim. Even 20 minutes helps the fat rise.
- Plan for shrinkage. Two pounds feeds four with sides after cooking.
A Simple Weeknight Plan I Actually Use
- Sear 2 pounds of cheeks in batches.
- Blend: 2 chipotles, 1 cup beef stock, 3 cloves garlic, 1 tsp cumin, 1 tsp oregano, salt.
- Pressure cook 75 minutes. Natural release.
- Shred in the pot.
- Eat in warm tortillas with onion, cilantro, and lime.
- Next day: Crisp leftovers in a pan and make quesadillas. Serve with a quick slaw.
A Quick Word on Smell and Storage
The braise smells rich while it cooks. Kinda like pot roast, but beefier. If that’s a lot for you, crack a window. I store the meat in the sauce, in a glass container. It tastes even better the next day. I freeze it flat in a bag for fast tacos later. It thaws and reheats like a champ.
Who Will Love It
If you like short ribs, pot roast, barbacoa, or birria, you’ll like beef cheeks. If you want a 10-minute dinner, this isn’t your cut. It shines when you’re patient. Cold nights. Game days. Sunday suppers. That kind of vibe. And if you’re hunting for another under-the-radar cut that grills up beautifully, learn why flap meat might be your next butcher-counter discovery.
Speaking of hearty appetites and celebrating things that are unapologetically big, bold, and beautiful, some food lovers also hang out in lifestyle spaces that champion plus-size confidence—drop by this BBW community where you can connect with like-minded folks, swap comfort-food ideas, and dive into an inclusive world that appreciates living (and eating) large.
If your pot of beef cheeks has you feeling social and you happen to be in Illinois, you could turn that comfort meal into a spontaneous meet-up—scroll the local ads on this Plainfield Backpage–style listings hub to find company nearby, read real-time posts, and set up a fun night that pairs perfectly with a rich, slow-cooked supper.
Final Take
Beef cheek meat is a keeper for my kitchen. It’s odd-looking, sure. But it turns soft and glossy and big on flavor. I make it for tacos, for pasta, for cozy bowls with rice and beans. I’ve had a chewy bit once or twice, and the trimming can be fussy. Still, I buy it again.
Rating: 4.5 out of 5. When you want comfort and crowd-pleasing beef, this cut shows up. And it shows off, too.