Slow-Cooked Beef Cheeks – Melt-in-Your-Mouth Barbacoa
This slow-cooked beef cheek recipe delivers tender, flavorful meat with minimal effort. Cooked low and slow, the beef cheeks become rich and juicy, perfect for tacos, stews, or serving over mashed potatoes.
Equipment
- Slow cooker or Dutch oven
- Large skillet (for searing)
- Tongs
- Chef’s knife
- Cutting board
- Measuring cups and spoons
Ingredients
- 2 teaspoons Diamond Crystal kosher salt or 1 teaspoon of any other salt
- ½ teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- 4 pounds beef cheeks 6-8 cheeks
- 1 tablespoon cornstarch mixed with 1 tablespoon of cold water
Instructions
- In a small bowl, mix the kosher salt, black pepper, onion powder, garlic powder, smoked paprika, and ground cumin.
- Layer the cheeks in a 6-quart slow cooker pan, sprinkling each layer with part of the spice mixture. There’s no need to add liquids as the meat will release liquid as it cooks.
- Cover and cook on LOW for 8 hours, until the cheeks become very tender.
- Mix the cornstarch and water to create a slurry. Gently mix the slurry into the cooking liquids at the bottom of the slow cooker pan.
- Cover again and cook on HIGH for 30 minutes.
- Divide the meat between plates, spoon the pan juices on top, and serve.
Notes
- Nutrition info is based on USDA entry, with adjusted sodium and calories due to cornstarch.
- No liquid is added before cooking, as the meat releases its own. You can add up to ½ cup of beef broth if desired.
- Beef cheeks can vary in size, but one cheek (about 6 ounces cooked) is typically considered a serving.
- To thicken the cooking liquids further, double the cornstarch and water.
- Leftovers can be stored in an airtight container in the fridge for 3-4 days and reheated in the microwave at 50% power.