Slow-cooked Asian Beef Cheeks
I posted this recipe a few months ago on my Instagram story and you guys loved it! It’s one of my favourite recipes for many reasons. It’s super tasty, easy to make and something slightly different to bring to the table.
Having a restaurant a few years back, we definitely ate our fair share of amazing beef cheeks however, I was craving the same tummy-filling beef cheeks but with a slight twist and when it comes to a twist or a fusion, Asian is always a good option.
This meal is great for entertaining. It’s what I like to call a ‘set and forget’ showstopper because when your guests arrive all the hard work is done and you are free to enjoy their company. When it’s time to eat the dinner is pulled out of the oven and easily plated up, trust me, this is a dish that will impress even your harshest critics.
I didn’t take a lot of photos’ of the process as I was too in the moment! So bare with me and follow along. It’s easy and delicious, I promise.
If you make this at home please take a picture and tag us in when you post it!
- 2 tablespoons olive oil
- 5kgs beef cheeks (or one per person)
- 1 onion, chopped
- 1 knob of ginger
- 2 garlic cloves, crushed
- Chilli, chopped
- 1 cups dry red wine
- 1 cup beef of or chicken stock
- ¼ cup balsamic vinegar
- 2 tablespoons of sugar
- 1 cup Shaoxing wine (Chinese cooking wine)
- ½ cup of soy sauce
- Corriander leaves (and some to garnish)
- Chinese 5 spice powder
- Spring onion for garnish
- Heat oil in a large frypan or casserole dish
- Coat beef cheeks in cornflour and dust of the excess
- Place beef cheeks in a single layer casserole dish and brown on both sides, then remove with a spoon and set aside
- Turn down the heat in the dish and add the onion, garlic and ginger and cook until fragrant
- Add the beef cheeks, stock, water, vinegar, soy sauce, sugar and 5 spice powder and return to the boil
- Cover with a lid and place in a 140°c oven for 4 to 6 hours. The longer the better
- Garnish with chopped coriander, fresh chilli, and spring onion
- Serve with steamed rice
Make sure to tag us at @rayne_ella if you make it and take a photo-we’d love to see!