About this cut:
Loved by all, beef cheeks cook slowly and seductively into silky and tender morsels. They also make fantastic chulent meat. Beef cheeks should be cooked slowly and can be shredded for tacos or fajitas.
Basic Cooking Technique:
Braise low and slow.
I've spoiled my family forever by replacing our usual stew meat with these beef cheeks in the crockpot for our Sabbath lunches. Cooked overnight on low in a bubbling bath of stock, red wine, root vegetables and aromatics, this cut magically transforms into the.most.exquisite.melt-in-your-mouth mind-bendingly delicious meat you've ever tasted. You might never make regular 'beef stew' again.