Guinness and Black Treacle Crockpot Beef Cheeks Step-by-step instructions

Before you start

Before you start, make sure your Crockpot is clean and dry. Trim the beef cheeks of any excess fat or silverskin, and pat them dry with paper towels. Dice the carrots into small, even pieces and peel the shallots, leaving them whole if they're small or halving them if they're large.

Rinse the fresh thyme sprigs and pat them dry. Measure the Guinness and black treacle so everything is ready to go. You'll also want to have your roasted parsnip puree ready or prepared ahead of time, since it's served with the beef.

Instructions

Layer and Cook Low

1. 1Layer the Crockpot
   Place the trimmed beef cheeks in the Crockpot basin. Pour the Guinness stout over the beef, then add the black treacle molasses. Scatter the diced carrots, halved shallots, and fresh thyme sprigs around the beef. Use tongs to turn the beef once so it's coated in the dark liquid.
   Look for The liquid should be deep brown and the beef fully coated.
   Tip Trim any silverskin or excess fat from the beef cheeks for the most tender result.
2. 2Cover and Cook on Low
   Cover the Crockpot with its glass lid. Set the slow cooker to LOW and cook for 8.5 hours, undisturbed. The beef cheeks should become spoon-tender, and the sauce will turn glossy and dark as the collagen breaks down. Let it rest for 3 minutes before slicing.
   Look for The sauce will be bubbling gently and smell deeply malty.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Resist lifting the lid during cooking to keep the heat steady.
3. 3Check for Tenderness
   After 8.5 hours, check the beef cheeks by piercing one with a fork. It should slide in with no resistance and the meat should pull apart easily. If not fully tender, continue cooking in 30-minute increments until spoon-tender. Let it rest for 3 minutes before slicing.
   Look for The meat yields like butter when pierced.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip The internal temperature should read at least 145°F (63°C) for food safety.

The Crockpot is filled with beef, Guinness, treacle, carrots, shallots, and thyme. The liquid is a deep mahogany brown. The slow cooker is set to LOW, and the lid is on. You can already smell the malty sweetness as it begins to warm. Over the next 8.5 hours, the beef will slowly transform, and the kitchen will fill with a rich, cozy aroma.

Rest and Finish

4. 4Rest the Beef
   Turn off the slow cooker. Using tongs, carefully transfer the beef cheeks to a cutting board. Let them rest for at least 3 minutes before shredding or serving whole. This allows the juices to redistribute.
   Look for The beef rests, releasing a little steam.
   Tip Resting keeps the meat moist and tender.
5. 5Skim and Finish the Sauce
   While the beef rests, skim any excess fat from the surface of the sauce in the Crockpot. Remove the thyme sprigs. If the sauce seems thin, let it simmer on the stovetop in a saucepan for a few minutes to reduce slightly, or leave it as is for a looser jus.
   Look for The sauce is glossy and coats the back of a spoon.
   Tip Don't reduce too much—you want a silky jus, not a thick gravy.

After 8.5 hours, the beef cheeks are spoon-tender and the sauce is glossy and bubbling. You've turned off the heat and transferred the beef to a cutting board to rest.

The sauce has been skimmed of excess fat, and the thyme sprigs are removed. The sauce is silky and coats the back of a spoon. The carrots and shallots are soft and sweet, ready to be served alongside the beef.

Serve and Enjoy

6. 6Serve Over Parsnip Puree
   Spoon a generous amount of roasted parsnip puree onto each plate. Place a beef cheek (or a few chunks) on top. Ladle the dark treacle jus over the beef and puree, making sure to include some carrots and shallots.
   Look for The glossy jus cascades over the tender beef.
   Tip For a rustic look, shred the beef lightly with two forks before serving.

The parsnip puree is spooned onto plates, and the beef cheeks are placed on top. Ladle the dark treacle jus over everything, making sure to include some carrots and shallots. The dish looks rustic but elegant, with the glossy sauce catching the light. The beef is so tender it barely holds together, and the puree is smooth and creamy. This is comfort food at its finest.

Common mistakes

One common mistake is lifting the lid during cooking. Every time you open the Crockpot, heat escapes and the cooking time increases. Trust the process and keep the lid on. Another mistake is not trimming the beef cheeks properly—silverskin can remain tough even after long cooking.

Take the time to trim them well. Finally, don't rush the cooking. If the beef isn't fork-tender after 8.5 hours, give it more time. The difference between a good and a great result is patience.

How to tell it’s done

The beef cheeks are done when they are spoon-tender: a fork should slide into the meat with no resistance, and it should pull apart easily. The internal temperature should read at least 145°F (63°C) for food safety, though it will likely be much higher after 8.5 hours.

The sauce should be glossy and dark, with the carrots and shallots soft and sweet. If the beef isn't quite tender after 8.5 hours, continue cooking in 30-minute increments until it reaches the right texture.

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