Moroccan · Tagines
Beef Cheek Tagine
A modern Casablanca take on the classic braise, using beef cheeks for the kind of melting, gelatinous tenderness that shoulder cuts can't quite match. Slow-cooked for hours in a deep, spiced sauce, the cheeks collapse at the touch of a fork, making this a favourite for cooks who like to set a tagine going and walk away.
- Prep
- 20 min
- Cook
- 180 min
- Total
- 200 min
- Serves
- 4
- Level
- Advanced
Ingredients
- 1 kg beef cheeks, trimmed of excess sinew
- 2 onions, grated
- 3 garlic cloves, crushed
- 2 tomatoes, grated, and 1 tbsp tomato paste
- 1 tsp ground ginger, 1 tsp paprika, pinch saffron
- 1 cinnamon stick
- 3 tbsp olive oil, salt and pepper
- Small bunch coriander, chopped, to finish
Method
- 1
Brown the cheeks
Pat the beef cheeks dry, season, and brown them well on all sides in the oil over high heat, working in batches. Set aside.
- 2
Build the sauce
Soften the onion and garlic in the same pot, then stir in the tomato paste, grated tomato, ginger, paprika, saffron and cinnamon stick.
- 3
Braise low and slow
Return the beef cheeks to the pot, cover with water, bring to a bare simmer, cover tightly and cook on the lowest heat for 2.5–3 hours, turning occasionally, until the meat falls apart with a fork.
- 4
Reduce
Lift out the cheeks, boil the sauce down until thick and glossy, then return the meat and coat it well.
- 5
Serve
Scatter with coriander and serve with bread or mashed root vegetables to soak up the sauce.
Chef's tips
- Beef cheeks need real patience — rush the braise and they stay chewy; given time, they turn silky.
- Keep the heat at a bare simmer, not a boil, over the long cook, or the meat can toughen before it softens again.
- This tagine improves overnight in the fridge; reheat gently the next day for even deeper flavour.
Frequently asked questions
Can I use beef shin or oxtail instead?
Yes, both work well with the same long, slow method, though oxtail will need to be strained of extra fat once cooked.
Can this be made in a slow cooker?
Absolutely — brown the meat and build the sauce on the stove first, then transfer everything to a slow cooker on low for 6–7 hours.