Thermomix Beef Cheeks Recipe

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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.

Large bowl of mashed potato with a serving of slow cooked beef cheeks over the top

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. 

Slow cooked Beef Cheeks in ThermoServer
Large bowl of mashed potato covered in slow cooked beef cheeks
Thermomix Maple Syrup Lamb Shank

Looking For more slow-cooked comfort food?

Try my Maple Syrup Lamb Shanks

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Large bowl of mashed potato covered in slow cooked beef cheeks on a cloth background

Slow Cooked Beef Cheeks

Julie Carlyle
Delicious, melt in the mouth slow cooked beef cheeks in a rich silky sauce. The Thermomix does all the work.
5 from 4 votes
Prep Time 5 mins
Cook Time 3 hrs 15 mins
Total Time 3 hrs 20 mins
Course Main Course
Cuisine American, Australian
Servings 4 people
Calories 482 kcal

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 1/2 cheeks – leave whole
  • 65 g white sugar
  • 35 g brown sugar
  • 2 long green shallots finely sliced
  • 3 star anise
  • 1 tsp 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
    Ingredients for Beef Cheeks mise en plus
  • Removed the ingredients from the TM bowl and reserve.
  • Insert the blade cover and clip in place.
    Blade cover in place on the Thermomix TM6
  • 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.
    All the ingredients of Beef Cheeks in the Thermomix ready to cook
  • 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

NOTE:
Once you have removed the beef cheeks you will need to continue cooking the sauce to reduce and thicken it. At this point, the Blade cover may wiggle its way loose and come off during the cooking process. Don’t worry. The blades are only going slowly so it won’t damage the blades or the cover. Simply stop the Thermomix and use tongs to remove the cover from the bowl.
DO NOT try and remove the cover whilst it’s still locked in place if you have hot liquid in the Thermomix.

Nutrition

Calories: 482kcalCarbohydrates: 35gProtein: 46gFat: 15gSaturated Fat: 5gCholesterol: 124mgSodium: 1990mgPotassium: 889mgFiber: 1gSugar: 27gVitamin A: 121IUVitamin C: 21mgCalcium: 60mgIron: 6mg
Keyword Asian Flavours, Beef, Beef Cheeks, Braised, Comfort food, Slow Cooked, Thermomix, Winter Meals
Tried this recipe?Let us know how it was!

I hope you have enjoyed this recipe. If you have made this dish I would love for you to come back and comment.

Leaving a comment and a star rating helps others decide if they should try my recipe. Plus if you hit the social media share buttons, your friends may find a delicious new recipe too!

Thank you for stopping by,

Happy Cooking

j

xx

19 thoughts on “Thermomix Beef Cheeks Recipe”

  1. 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

    1. 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

  2. Vicky Hay says:

    5 stars
    Just melts in your mouth! Best recipe I have tried for beef cheeks!

  3. Gary says:

    can these recipes be uploaded to my tm6?

    1. 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

  4. 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

    1. 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

  5. Karen Vodusek says:

    Hi. Can you make this recipe without the blade cover? Looks and sounds delicious!!

    Thank you Karen

  6. 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 ?

    1. 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

  7. Rebecca says:

    5 stars
    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

    1. 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

  8. Amanda says:

    5 stars
    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.

    1. 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

  9. Deeanne says:

    Do I have to add the chilli?

  10. Sharon "Nerd" says:

    FYI.. Blade Cover Instruction Manual says to use always in Reverse and never more than 100°C..😉

    1. 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

  11. Vicki ford says:

    5 stars
    This dish is absolutely fabulous. It’s pure deliciousness.

    1. 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

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