Asian Slow Cooked Beef Cheeks

🧂 Ingredients

• 1 kg beef cheeks

  4 cheeks
• 150 ml soy sauce
• 75 ml hoisin sauce
• 75 ml kecap manis
• 1 lemongrass

  roughly chopped
• 2 inch piece of ginger

  roughly chopped
• 3 cloves garlic
• 1 red chilli - roughly chopped
• 150 ml chinese cooking wine
• 600 ml water
• 1 tbsp olive oil
• 300 g carrots
• 400 ml vegetable stock
• 1 inch piece of ginger
• 50g butter
• 1 pinch salt
• 1 green chili
• 2 cloves garlic
• 1 spring onions
• 4 tbsp lime
• 2 tbsp fish sauce
• 2 tbsp olive oil
• 1 tbsp palm sugar
• 1 handful coriander
• 1 red chili
• 4 tbsp crispy shallots
• coriander

Instructions

• 1 In a dutch oven fry the sear the beef cheeks in 1 tbsp oil until browed all over
  – approx. 6 minutes
• 2 Mix together the hoisin, water, kecap manis, soy & cooking wine
• 3 Add the liquids and garlic, ginger & lemongrass to the pot
• 4 Bring to a simmer, place a cartouche (see tips) on top and cover with a lid
• 5 Bake @ 150c for 2.5-3 hours or until beef cheeks are fork tender
• 6 Peel & dice carrots and place in a saucepan with stock and ginger
• 7 Simmer until fork tender – approx. 10/12 minutes
• 8 Place carrots in a blender along with 75ml of stock and butter
• 9 Blend until smooth, adding more of the cooking stock if necessary
• 10 Roughly chop the chili, garlic & spring onion
• 11 Place in a blender with remaining ingredients and blend until smooth(ish)

Nutrition Info