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Regime Type:

Without Eggs, Strict PKD (No Allowances)

Braised Beef Cheek - Slow Cooker

Introduction & Inspiration

Beef cheeks are in my mind a really under-appreciated beef cut. They're rich in gelatine and collagen since they are covered with tiny connective tissues. They lend themselves so well to a low and slow method of cooking, becoming very juicy and gelatinous in the process!

I hope you will try this recipe out to experience first hand this incredibly delicious, melt in the mouth cut of beef.

X Nic

Recipe Overview

Preparation Time

Less than 30 minutes

Cooking Time

13 hours

Serving Size


Main Ingredients:

620g Beef Cheek

Salt (for Brining)

250ml Bone Broth

2 tbsp Tallow or Lard or Pork Back Fat

Sprig Thyme or Rosemary (Optional)


Recipe Instructions

Place the beef cheek in a glass bowl and add 2 cups of water as well as 2 tbsp of salt. Mix the salt into the water and then place the bowl in the fridge for several hours (5 or so).


Remove the glass bowl from the fridge and discard the salt water.


Pat the beef cheek dry with paper towels. Add an extra sprinkle of salt (optional) over the meat.


In your slow cooker, set the option to ‘Sear’ and melt the fat.


Once the fat is hot, place the beef cheek into the slow cooker and sear all the sides of the meat. Use kitchen tongs to turn the beef cheek over until all the sides of the meat have a little colour.


Switch off the ‘Sear’ option. Add one cup of bone broth to the slow cooker and any herbs (optional).


Add the lid on to the slow cooker, set the valve on the lid to ‘Vent’ and then set to Low on the slow cooker and cook for 13 hours.


Once the beef cheek is done, remove it from the slow cooker onto a wooden chopping board (tented with a little aluminium foil) and allow the meat to rest. 


Strain the beef cheek cooking liquid into a smaller pan over a low-medium heat.


Stir from time to time while the sauce reduces and thickens slightly.


To serve, slice the beef cheek on a cutting board and then place on serving plates and glaze the beef with the sauce.



You will know when the meat is cooked as you should be able to easily slice through it with a spoon.


Try serving the beef cheek on a bed of mash. Check out my Creamy Tripe Mash recipe for instructions on how to make this.


Ideally, purchase your meat from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives.


Any herbs should be of organic quality, and are only recommended for those who have recovered from any kind of health condition.


Check out my Bone Broth - Pressure Cooker recipe for instructions on how to make this.


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