Please create an account
or Log in to subscribe


or


Subscribe to our RSS feeds Follow us on Twitter Follow us on Facebook Subscribe to our RSS feeds Watch us on Youtube View us on Instagram

Slow-Cooked Beef Cheeks

For those cooler nights, these comforting Asian-style, slow-cooked beef cheeks are just the ticket.

Slow-Cooked Beef Cheeks

Serves 4-6

6 dried shiitake mushrooms

1 tbsp peanut oil

800g beef cheeks, trimmed

¾ cup soy sauce

1 cup rice wine

1¼ cups brown sugar

5cm piece ginger, sliced

2 dried red chillies

2 star anise

2 cinnamon sticks

2 pieces dried mandarin peel

20cm piece daikon, peeled, cut into chunks

4-6 whole baby bok choy, trimmed

steamed rice, to serve

Combine mushrooms and 1½ cups boiling water. Soak 30 minutes or until soft. Drain, reserve liquid. Trim stems.

Heat oil in a frying pan over medium-high heat. Add beef cheeks. Cook, turning, 5 minutes or until browned. Transfer to a plate. Combine mushroom liquid, soy sauce, rice wine, sugar, ginger, chillies, star anise, cinnamon and mandarin peel in a large pan. Bring to the boil; add beef cheeks. Simmer, covered, on lowest heat, turning occasionally, for 3 hours or until almost tender. Add mushrooms and daikon. Simmer, covered, 1 hour or until beef is tender. Add bok choy; simmer 2 minutes.

Remove beef and pull into chunks. Add back to pan. Serve on steamed rice.

TIPS 

– This dish can also be cooked in a slow cooker. It will take about 6-7 hours.

– Dried mandarin peel is widely used in Chinese cooking. Its subtle fragrance will enhance savoury and sweet dishes.

Share on Facebook Pin on Pinterest Share by Email

Post a Comment

© MiNDFOOD 2013. All Rights Reserved

Web Design Sydney