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Mandarin and ginger braised beef cheeks
Mandarin and ginger braised beef cheeks
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Prep Time:
30 minutes
Cook Time:
200 minutes
Total Time:
230 minutes
Tender beef cheeks shine in this gourmet casserole.
Ingredients:
  • 36.80 gm vegetable oil
  • 1.5kg beef cheeks, cleaned
  • 2 bunches salad (bulb) onions, trimmed, halved
  • 2 long red chillies, halved, seeded
  • 6cm piece ginger, peeled, thinly sliced
  • 1 tsp fennel seeds
  • 1 tsp Szechuan pepper
  • 3 star anise
  • 2 cinnamon quills
  • Rind of 1 mandarin, torn
  • 1 bulb garlic, halved
  • 250ml (1 cup) light soy sauce
  • 125ml (1/2 cup) Shaoxing cooking wine (see note)
  • 50g yellow rock sugar (see note) or white sugar
  • 40.00 ml Chinese black vinegar (see note) or malt vinegar
  • 10 dried small Chinese mushrooms, soaked in water for 20 minutes, drained
  • Steamed white rice, to serve
  • Gai choy (see note), to serve
Instructions:
  • Preheat oven to 160C. In a casserole, heat vegetable oil over medium heat. Brown beef in 2 batches, then set aside. Cook onions and chillies until lightly browned, then set aside. Return beef to the pan, add remaining ingredients (except onions), and 1 litre water. Bring to a simmer, cover, and cook in the oven for 2 1/2 hours, or until cheeks are fork-tender.
  • Using a slotted spoon, take out the beef cheeks and set them aside. Strain the cooking mixture through a sieve into a clean saucepan. Add back the chillies, ginger slices, and star anise to the pan and simmer for 30 minutes until syrupy. Break the beef cheeks in half, add to the reduced liquid with the reserved onions, and gently simmer until heated through. Serve with steamed rice and gai choy.

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