Slow Cooked Beef Cheeks


Slow Cooked Beef Cheeks

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

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.


– 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.


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