My Thermomix beef cheeks recipe is one of the easiest dishes on this website. It's a true, set and forget, rich, winter warming recipe.
If only I could describe the amazing taste and texture of this dish. Try and imagine the aromatic star anise and Chinese 5 spice simmering with sweet sugar and salty soy sauce. The flavours melt together into the most sublime sauce, reducing over time to a silky finish.
Meanwhile, the beef cheeks are slowly tenderizing in this broth. Over the 3 hour cook time, the connective tissue becomes tender. Once the meat has been cooked to perfection it will hold its shape just long enough to be devoured. In the mouth, the dish just melts away. Silky, meaty deliciousness. The ultimate comfort food dish for winter.
What are Beef Cheeks?
Just as the name suggests, the meat comes from the cow's face. The meat is from the muscle in the hollow of the cow's cheek. Because it is a working muscle the meat from this area is very tough. There are loads of connective tissue so it needs a low and slow cooking technique to get the best from this cut. When cooked correctly the meat is delicate and flavoursome. Unlike other working muscles this cut has a little bit of marbled fat throughout so the flavour is richer.
Thermomix Slow Cooked Beef Cheeks
When I was developing this recipe I wanted to create a dish that mimicked my slow cooker perfectly. The meat needed to simply fall apart on the fork at the end of the cooking time. The TM6 does have a slow cooker function but the TM5 doesn't. To allow more people to enjoy my recipe I decided to use the blade cover so the recipe would be suitable for the TM5 and TM6.
The results were absolutely perfect. If you have been holding onto your slow cooker for winter there is no need. The Thermomix can now take the place of your slow cooker.
Please note: Don’t try to make the recipe without the blade cover as the blades will shred the meat.
Looking For more slow-cooked comfort food?
Try my Maple Syrup Lamb Shanks
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Slow Cooked Beef Cheeks
Equipment
Ingredients
- 15 g ginger fresh
- 15 g garlic
- 1 long red chili
- 1 small birdseye chili
- 140 g brown onion cut in half
- 900 g beef cheeks approx 2 ½ cheeks - leave whole
- 65 g white sugar
- 35 g brown sugar
- 2 long green shallots finely sliced
- 3 star anise
- 1 teaspoon Chinese 5 spice
- 5 bay leaves
- 70 g chinese rice wine
- 130 g soy sauce
- 750 g water
Instructions
- Add garlic, ginger chili, and onion to TM bowl. Blits 3 sec/Speed 9
- Removed the ingredients from the TM bowl and reserve.
- Insert the blade cover and clip in place.
- Return the reserved onion mixture to the TM bowl.
- Add all remaining ingredients to the TM bowl. Cook 99min/105/Speed 1 (MC OUT) Place the splatter guard or internal steam basket on the lid to prevent splashes.
- Repeat cooking. Cook 80min/105/Speed 1 (MC OUT) Place the splatter guard or internal steam basket on the lid to prevent splashes.
- Remove the beef from the TM Bowl and place them in the ThermoServer to keep warm.
- Cook to thicken and reduce the sauce further. 25min/Varoma/Speed 1 (MC OUT)
Notes
Nutrition
I hope you have enjoyed this story. Feel free to leave a comment or start a discussion. If you have made a dish from this site I would love to know what you thought!
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Thank you for stopping by,
Happy Cooking
j xx
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Your support keeps me cooking!
Marg says
Hi Julie
Do you think this recipe could be frozen?
Julie Carlyle says
Hi Marg
Thank you for your question, yes this recipe would be very suitable for freezing.
Julie
Hayley says
So delicious!
I used coconut sugar instead of white and brown sugar and it still worked out really well. Was a winner with my toddler and hubby. Will definitely be making it again!!
Julie Carlyle says
Hi Hayley
I am so pleased you all enjoyed this recipe and will be making it again 🙂
Happy cooking
Julie
Laura says
My sister-in-law made these beef cheeks for Christmas and they were absolutely amazing! Unfortunately I don’t have a TM. Any way it could be adapted for a pressure cooker or slow cooker?
Julie Carlyle says
Hi Laura
I'm so pleased you enjoyed the dish. I have never used a pressure cooker but I think this recipe would work using a pressure cooker. Although I would have no idea about the timing. I would look at how long similar dishes take to cook in the pressure cooker and try that. The slow cooker would be completely different as it cooks for longer and would need more liquid.
Happy Cooking
j
Noelene says
Julie. I couldn’t get beef cheeks so bought some chuck steak instead. Will the cooking times vary at all
I have about 800 gms
Julie Carlyle says
Hi Noelene
As long as the chuck steak is in large pieces like the beef cheeks the time should not vary. But keep an eye on it 🙂
Happy Cooking
j
Vicky Hay says
Just melts in your mouth! Best recipe I have tried for beef cheeks!
Gary says
can these recipes be uploaded to my tm6?
Julie Carlyle says
Hi Gary
Thank you for asking. These recipes are my own recipes and are copyright protected. They can’t be copied or reproduced. To upload a recipe to Cookidoo you need to be the recipe developer as the fine print says that Cookidoo holds ownership reproductions rights of any recipe that a user uploads to the platform.
I hope that makes sense.
Thank you again
Julie
Anne says
Hi! I was wondering if there’s a possible substitute for the Chinese rice wine? Thank you! Can’t wait to try this recipe
Julie Carlyle says
Hi Anne
The common substitute product for Chinese Rice wine is Mirin or a sweet Sherry.
I hope you enjoy the recipe.
Julie
Karen Vodusek says
Hi. Can you make this recipe without the blade cover? Looks and sounds delicious!!
Thank you Karen
Mati says
Hi, I have the tm6, it is possible to cook in the slow cooking mode at 98C? Maybe it will need more time ?
Julie Carlyle says
Hi Mati
It is best to follow the recipe and use the blade cover. It will be absolutely delicious xx
Happy Cooking
j
Rebecca says
Amazing! As good, if not better, than one I had a restaurant recently and it was super easy. Will be whipping this one out when I need to impress. Thank you
Julie Carlyle says
Hi Rebecca
Thank you so much for your lovely comment 🥰
It’s makes me so happy so know people are enjoying my recipes xx
Have a wonderful day
J
Amanda says
Thanks for the blade cover tip. I wish the cookidoo recipe mentioned to use the blade cover. Will be using your recipe from now on.
Julie Carlyle says
Hi Amanda
Thank you so much for coming back and leaving your message. I am always happy when people enjoy my recipes.
Happy Cooking
j
Deeanne says
Do I have to add the chilli?
Sharon "Nerd" says
FYI.. Blade Cover Instruction Manual says to use always in Reverse and never more than 100°C..😉
Julie Carlyle says
Hi Sharon
I made this recipe all last winter using this method. I haven't had any problems.
Thank you for your message.
j
Vicki ford says
This dish is absolutely fabulous. It’s pure deliciousness.
Julie Carlyle says
Hi Vicky
ThNk you so much for your kind words. I’m absolutely thrilled you enjoyed the dish.
Happy Cooking
J xx