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Slow cooker beef cheek

I did it in slow cooker, all day long, went to cut it up thinking it would fall apart (which it did) but the cheek was all red and full of blood inside. The blood was red and went thru everything in the slow cooker so I was scared to fed it to anyone. What am I doing wrong?

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Answers (6)

How long did you cook them for ?
Was it on high low or medium ?

 It was about 10hours on low
helpful (0) 

frypan over high heat quickly brown the beef cheeks. Once brown, put to the side.

Browning it first won't change anything about the blood.
My guess is that it is an older cow, and don't worry about the blood, without it there is no beef meat.
I'm sure it wasn't as dramatic as you feel.