Amount Per Serving:
Asian-Style Beef Cheeks
I don’t know how else to say this guys and girls. YUM! Beef cheeks could be my favourite part of the beast. If you’re anything like my wife you might be tempted to turn your nose up, but, once you’ve tried beef cheeks there’s no going back. Just ask her. (Her name is Matilda, her mobile is *0415226783) The trick is you have to cook them for 4 hours, so make sure you prep well in advance for this one or you’ll be eating some pretty chewy cheeks. *That’s actually my mate Benny’s number. He’s a plumber.
1 tbs coconut oil
4 organic grass fed beef cheeks
2 cinnamon sticks
2 star anise
2 tsp Chinese five-spice
4 small brown onions, quartered
2 tbs honey
4-6 garlic cloves, quartered
1000ml organic beef broth
to taste sea salt
- Preheat your oven to 250°C.
- Place a large frying pan over high heat and add the ghee. Add the beef cheeks and cook until browned all over. Remove from the heat and place in deep baking tray with lid
- Add the remaining ingredients, adding water if necessary (the cheeks should be 90 per cent covered with liquid). Pop the lid on and place in the oven. Reduce the oven temperature to 140°C and cook for 4 hours, or until the cheeks fall apart.
- Drain the liquid from the casserole dish into large frying pan and rapidly reduce over high heat. Once the sauce is reduced, remove from the heat, season with salt and pepper, and serve with the beef cheeks.
- Add some blanched Asian greens and enjoy!