Asian Style Slow Cooked Beef Cheeks (Printer-friendly)
Tender beef cheeks braised in savory Asian sauce with mushrooms for deep flavor.
# What You'll Need:
→ Beef & Marinade
01 - 2.6 lbs beef cheeks, trimmed
02 - 2 tbsp soy sauce (use gluten-free if needed)
03 - 1 tbsp Shaoxing wine or dry sherry
04 - 1 tsp freshly ground black pepper
→ Vegetables
05 - 8.8 oz shiitake mushrooms, sliced
06 - 7 oz cremini or button mushrooms, quartered
07 - 2 medium carrots, cut into chunks
08 - 1 large onion, roughly chopped
09 - 4 cloves garlic, minced
10 - 2-inch piece fresh ginger, sliced
→ Braising Liquid & Seasonings
11 - 2.1 cups beef stock
12 - 2 tbsp oyster sauce
13 - 2 tbsp dark soy sauce
14 - 1 tbsp hoisin sauce
15 - 1 tbsp brown sugar
16 - 1 star anise
17 - 1 cinnamon stick
18 - 2 tbsp sesame oil
19 - 2 tbsp vegetable oil (for browning)
→ Garnish
20 - 2 spring onions, sliced
21 - Fresh coriander, to serve
22 - 1 red chili, sliced (optional)
# How to Prepare:
01 - Combine beef cheeks with soy sauce, Shaoxing wine, and black pepper in a bowl. Cover and refrigerate for at least 30 minutes, or overnight for optimal flavor penetration.
02 - Set oven to 300°F or prepare slow cooker on low setting.
03 - Heat vegetable oil in a Dutch oven or heavy pot over medium-high heat. Brown beef cheeks on all sides for 2-3 minutes per side until evenly caramelized. Remove from pot and set aside.
04 - Add sesame oil to the same pot. Cook onions, garlic, and ginger for 3 minutes until fragrant and translucent.
05 - Add carrots and both mushroom varieties. Sauté for 5 minutes until mushrooms develop light golden color.
06 - Return beef cheeks to the pot. Pour in beef stock, oyster sauce, dark soy sauce, hoisin sauce, and brown sugar. Add star anise and cinnamon stick. Stir thoroughly to incorporate all ingredients.
07 - Bring mixture to a gentle simmer. Cover tightly with lid and transfer to oven or slow cooker.
08 - Braise for 3 to 3.5 hours until beef cheeks offer no resistance when pierced with a fork. Check liquid level halfway through cooking; add water if sauce reduces too much.
09 - Remove and discard star anise and cinnamon stick. Taste and adjust seasoning with additional salt and pepper if necessary.
10 - Plate immediately while hot. Garnish with sliced spring onions, fresh coriander, and chili slices. Accompany with steamed jasmine rice or creamy mashed potatoes.
# Expert Advice:
01 -
- The transformation from tough collagen to silk-soft meat feels like kitchen magic every single time
- This sauce develops such depth that youll want to spoon it over everything
- Its mostly hands-off cooking that makes your house smell incredible
02 -
- Beef cheeks need that long cooking time to break down the collagen into gelatin
- The sauce should reduce and concentrate, but add water if it gets too thick
- Removing the whole spices before serving prevents accidentally biting into them
03 -
- Pat the beef completely dry before searing for the best caramelization
- Let the braise come to room temperature before refrigerating for storage