This Slow Cooker Beef Cheeks in honey, soy, garlic butter sauce was written especially for a slow cooker however it’s easy enough to adapt if you don’t have one. Each slow cooker differs slightly too so the times given are an approximation only.

Beef cheeks are quite rich and I generally find that allocating 1 per person is too much. The sauce in this dish if definitely full of flavour too so depending on who you’re feeding, one beef cheek per 2 people may be adequate.

If you’re looking to save time then you can skip searing the beef cheeks and just throw everything straight into the slow cooker. Skipping this step will ultimately compromise on flavour so I would always recommend that if you’ve got the time, always sear any meat prior to going in the slow cooker. It just tastes better.

Don’t have beef cheeks? You could substitute chuck steak, gravy beef, brisket or even whole chicken thighs works too. Chicken will take much less cooking time so adapt timing accordingly.

Slow Cooker Beef Cheeks

in honey, soy, garlic butter sauce

Serves: 3-6 people  |  Prep Time: 15 mins  |  Cook Time: High 2-3 hours / Low 4-6 hours

INGREDIENTS:
3 beef cheeks
vegetable oil for frying

RUB
1 teaspoon paprika (mild or smoked)
1 teaspoon coarse salt
1/2 teaspoon ground white pepper
1/2 teaspoon brown sugar
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/8 teaspoon cayenne pepper, (optional)

SAUCE
1/2 cup honey
125g unsalted butter
6-10 cloves garlic, peeled
5cm fresh ginger, peeled
1/4 cup rice wine vinegar
1/4 cup light soy sauce
2 tbsp dark soy sauce

ADDITIONAL
Stalk & roots of fresh coriander (optional)
1/4 cup chicken stock or water
1 tbsp corn flour

TO SERVE (optional)
Fresh chilli slices
Fresh coriander leaves
Sesame seeds

METHOD
Mix rub ingredients together. Pat beef cheeks dry with paper towel. Season the beef cheeks with the rub on both sides. Set aside.

In a measuring jug, mix the honey, rice vinegar and both soy sauces.

In a fry pan, heat vegetable oil to a medium heat. Sear the beef cheeks for about 2 minutes on each side. Remove from pan and place in the slow cooker.

Melt butter in the same fry pan. Gently stir while it’s bubbling to scrape up the browned bits in the pan and being careful not to burn it. Stir in the sauce mixture and simmer for 2 minutes. Remove from heat.

Pour the sauce over the beef cheeks in the slow cooker. Add in the garlic, ginger & coriander stalk and roots. Cover with the lid and cook on HIGH heat setting for 2-3 hours, or LOW heat setting for 4-6 hours. Turn cheeks over halfway through cooking. The beef cheeks are ready when they are marshmallow soft to touch.

At the end of the cooking time, remove beef and place onto a serving dish and cover loosely with foil. Strain the sauce & discard coriander stalks, garlic & ginger. Pour the sauce from the slow cooker into a suitable sized saucepan and bring it to a gentle simmer.

In a separate jug, mix stock (or water) with corn flour making sure it is smooth with no lumps. Whisk this into the sauce and let simmer 2-3 minutes, gently stirring until it has thickened slightly.

If you’d still prefer a thicker sauce, repeat the stock & corn flour step again

TO SERVE
Serve beef cheeks on steamed rice and spoon over the honey, soy, garlic & butter sauce. Sprinkle with sesame seeds, fresh chilli & fresh coriander.