Slow Cooker Braised Beef Cheeks in Red Wine Step-by-step instructions

Before you start

Before beginning, ensure that the beef cheeks are properly trimmed. Remove any thick layers of fat or tough connective tissue with a sharp boning knife. Wash and peel the carrots and shallots, slicing them into consistent rounds or pieces to ensure even cooking.

Have all ingredients measured and ready, as assembly is quick once you start. Ensure your slow cooker is placed on a heat-safe surface with easy access to a power outlet.

Instructions

Assembly and layering

1. 1Prepare the slow cooker base
   Place the trimmed beef cheeks into the bottom of the slow cooker. Arrange the sliced carrots and shallots evenly over the meat, ensuring they are well-distributed to provide a flavorful base for the braising liquid.
   Look for The beef cheeks should lie flat at the bottom of the cooker.
   Tip Ensure the slow cooker is clean and dry before adding the ingredients.

The slow cooker should be neatly layered with the beef at the bottom, followed by the carrots and shallots.

The ingredients should look organized, with the vegetables providing a base that will eventually soften into the sauce. Ensure the power cord is clear of the countertop edge.

Seasoning and liquid infusion

2. 2Season and add liquid
   Sprinkle the veal stock powder directly over the beef and vegetables. Carefully pour the red wine over the entire mixture, ensuring the stock powder is slightly moistened by the wine.
   Look for The wine should partially submerge the beef cheeks.
   Tip Use a dry red wine like a Cabernet Sauvignon or Merlot for the best flavor.

The veal stock powder should be evenly distributed over the ingredients. The red wine should be poured carefully, creating a pool that covers the bottom of the cooker. The setup should look ready for the long braise, with the liquid starting to mingle with the dry seasonings.

Slow braising

3. 3Braise until tender
   Cover the slow cooker and cook on low for 8 hours. Once finished, ensure the beef reaches an internal temperature of at least 145°F (63°C). Let the beef rest for at least 10 minutes before serving to allow the juices to redistribute.
   Look for The beef should be fork-tender and easily pull apart.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Do not lift the lid during the cooking process to maintain a consistent temperature.

After 8 hours, the beef should appear dark, glossy, and significantly reduced in volume compared to the raw state. The liquid will have thickened into a rich, aromatic sauce, and the kitchen should smell deeply savory. The meat should be extremely tender to the touch.

Common mistakes

Avoid lifting the lid frequently during the cooking process, as each opening releases heat and extends the total cooking time significantly. Do not over-trim the cheeks, as a small amount of intramuscular fat provides flavor and moisture.

Ensure the meat is not crowded too tightly; if the slow cooker is packed, the liquid will not circulate properly. Finally, avoid using a wine that is too sweet, as the reduction will become cloying during the long, slow cook.

How to tell it’s done

The beef cheeks are done when they are fork-tender, meaning they can be easily pierced or pulled apart with minimal pressure. The meat should be glossy and dark, having absorbed the color and flavor of the red wine.

Use a meat thermometer to verify that the center of the largest piece has reached an internal temperature of at least 145°F (63°C). Allow the meat to rest for 10 minutes before serving, as this ensures the fibers relax and retain their moisture.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest