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Eat Yourself Healthy – Sally Joseph

Slow Cooked Beef Cheeks

Slow Cooked Beef Cheeks


Beef cheeks are a deliciously nourishing slow cooked dish that can be enjoyed any time of the year, and an ideal way to enjoy beef because the slow cooking tenderizes the meat, making it easier for your body to digest. This dish is simple to prepare, you can cook it in the oven or a slow cooker.


What You’ll need…

6 100% grass fed beef cheeks (depending on the size I usually allow 1 -2 beef cheeks per person)

Rice or gluten free flour (to coat the beef cheeks)

8 garlic cloves, peeled

4 bay leaves

2 brown onions, chopped

Handful rosemary sprigs, chopped

Handful sage leaves, chopped

2 thyme sprigs, stalks removed

2 ½ cups stock – beef, chicken or vegetable stock, (if not making your own stock, choose a brand free from added sugar, yeast and artificial additives

Himalayan or Celtic sea salt and cracked pepper to taste – season generously

Ghee or Virgin coconut or macadamia oil, for frying beef cheeks

1 cup
fresh flat Leaf parsley, roughly chopped to garnish


How to make…

Preheat oven to 150C 300F or set your slow cooker on low

Coat the beef cheeks in flour and season with salt and pepper.

Heat approximately 2 Tbsp’s oil in a large casserole dish on medium heat, then add the onions garlic and herbs and fry for 3 – 4 minutes, until onion is clear.

Add the beef cheeks in two batches and cook for approximately 2 – 3 minutes on each side, until well browned.

Pour over the stock and until just covered then replace the lid and place in the oven or if you are using a slow cooker, transfer the beef cheeks from the casserole dish to the slow cooker and pour over the stock, and cook for approximately 3 -4 hrs, basting with the liquid stock twice during cooking time. Add a squeeze of fresh lemon juice if desired. Beef cheeks are ready when the meat is very tender and flakey.

Serve with freshly steamed green vegetables such as green beans and snow peas or broccoli and a side of cauliflower rice if desired. Freeze any leftover portions for convenient meals, once cooled.


Serves – 1 – 2 beef cheeks per person depending on the size


Sally’s Tips… I recommend introducing meat after week 2 on the program, to give your digestive system a break and a chance to alkalise and detox.

For more health tips and delicious recipes, checkout my e-book, Eat Yourself Healthy.
It's not just a healthy diet, but a way of life, so you can feel better than you have ever felt before .
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