Stephanie Izard's Slow-Cooker Coconut Beef Cheeks

There are countless reasons as to why she was the first female chef to win Bravo's Top Chef, and this is delicious recipe is proof she deserved it.
slow-cooker coconut beef cheeks

Recipe by Stephanie Izard

Active TimeTotal TimeServings

30 minutes

5 hours, 30 minutes



  • 2 tbsp. canola oil

  • 4 lb. beef cheeks (silver skin removed) or boneless short ribs

  • 2 cans (13.5 oz. each) coconut milk

  • 1/4 cup fish sauce

  • 1 tbsp. minced garlic

  • 1 tbsp. sambal oelek

  • 2 tsp. finely chopped fresh ginger

  • Mashed Blue Cheese Sweet Potatoes

  • Fresh cilantro leaves


1. In a large skillet, heat the oil over high. Season the beef with salt and pepper; working in batches, cook until browned, about 4 minutes per side. Transfer the beef to a slow cooker. Add the coconut milk, fish sauce, garlic, sambal oelek, and ginger. Cover and cook on high until the beef is very tender, about 5 hours. 

2. Transfer the beef to a medium bowl. Using 2 forks, shred the beef into bite-size pieces. Stir the shredded beef into the sauce in the slow cooker. Divide the Mashed Blue Cheese Sweet Potatoes among shallow bowls. Using a slotted spoon, top the potatoes with the beef. Sprinkle with cilantro. Serve with the sauce.