If you have never had beef cheeks before then this is a great introduction. Recipe pwn'd from Gourmet Traveller.
Ingredients
- 60 ml vegetable oil
- 4 large beef cheeks, trimmed
- 250 gm golden shallots (about 12), peeled
- 2 green onions, thinly sliced
Braising Liquor
- 60 ml vegetable oil
- 2 onions, thinly sliced
- 6 garlic cloves, crushed
- 10 cm piece of ginger, sliced
- 1¼ litres sarsaparilla
- 500 ml chicken stock
- 80 ml soy sauce
- 50 ml balsamic vinegar
- 6 star anise
- 2 cinnamon sticks
Method
Preheat oven to 160C. For braising liquor, heat oil in an ovenproof saucepan, add onion, garlic and ginger and cook over high heat until caramelised (10-15 minutes). Add remaining ingredients, bring to the boil and simmer for 10 minutes over low heat to infuse flavours.
Heat a large frying pan over medium-high heat, add oil, season beef cheeks to taste with sea salt and sear until browned (4-5 minutes each side). Add to braising liquor, cover with baking paper and foil and braise in oven until very tender and soft to touch (4-5 hours).
Cool in liquor before removing beef cheeks from the pan. Pass liquor through a fine sieve into a saucepan, skim fat from the surface, bring to the boil, add shallots and cook over high heat until reduced by half and onions are tender (14-15 minutes). Return beef to liquor to warm through and garnish with green onion.
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