Tender Beef Cheeks (Print Version)

# Ingredients:

→ Spice Blend

01 - 1 teaspoon garlic powder
02 - 1 teaspoon onion powder
03 - ½ teaspoon ground cumin
04 - 2 teaspoons Diamond Crystal kosher salt (or 1 teaspoon regular salt)
05 - ½ teaspoon black pepper
06 - 1 teaspoon smoked paprika

→ Main Items

07 - 1 tablespoon cold water
08 - 4 pounds of beef cheek meat (6-8 pieces)
09 - 1 tablespoon cornstarch

# Instructions:

01 - Combine onion powder, garlic powder, kosher salt, smoked paprika, cumin, and black pepper in a small bowl.
02 - Place beef cheeks in a 6-quart slow cooker in layers and sprinkle each one with the seasoning mixture. Don’t pour in any liquid.
03 - Keep the lid on and let it cook on LOW for 8 hours until the meat is fall-apart tender.
04 - Stir together the cornstarch and cold water to make a smooth mix. Carefully add it to the juices in the slow cooker.
05 - Turn the heat to HIGH and leave it covered for another 30 minutes so the sauce thickens up nicely.
06 - Split the meat onto serving plates and drizzle the sauce over the top.

# Notes:

01 - No need for extra liquid—meat produces plenty of its own juices while cooking.
02 - Each cheek weighs around 8-16 ounces before cooking.
03 - Double the cornstarch if you like a thicker sauce.

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