Beef Cheeks
Ingredients
2 large beef cheeks, around 2 lbs. raw weight
1 tsp Diamond Crystal kosher salt
½ tsp black pepper
½ tsp onion powder
½ tsp garlic powder
½ tsp smoked paprika
½ tsp ground cumin
Preparation
Place the beef cheeks in your slow cooker. Mix the salt and spices in a small bowl and sprinkle the mixture all over the meat. There’s no need to add liquids. The meat will release liquids as it cooks.
Cover and cook on low for 6-8 hours (We cooked for 8 hours). When done, the beef cheeks will smell amazing and the meat will be super tender.
Serve with the strained cooking liquids for dipping.
Optional: Make gravy. When done, transfer the meat to a baking dish, cover with foil and place in a warm (150° F) oven. Strain the cooking liquids into a glass measuring cup. Use a spoon to skim off the fat layer that floats to the top.
Pour the cooking liquids into a medium saucepan. Bring to a gentle boil, then lower heat and simmer, whisking occasionally, until reduced into a rich sauce, about 10 minutes.
Serve the slow cooked beef cheeks topped with the gravy.