Braised beef cheeks in sarsaparilla

AT A GLANCE

  • Serves 4 people

  • 60 ml (¼ cup) vegetable oil
  • 4 large beef cheeks, trimmed
  • 250 gm golden shallots (about 12), peeled
  • 2 green onions, thinly sliced
  •  
  • Braising liquor
  • 60 ml (¼ cup) vegetable oil
  • 2 onions, thinly sliced
  • 6 garlic cloves, crushed
  • 10 cm piece of ginger, sliced
  • 1¼ litres (5 cups) sarsaparilla
  • 500 ml (2 cups) chicken stock
  • 80 ml (¾ cup) soy sauce
  • 50 ml balsamic vinegar
  • 6 star anise
  • 2 cinnamon sticks
01   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.
02   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.
03   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, garnish with green onion and serve with red rice and kohlrabi salad.

Recipe:

DANIEL HONG

Photography:

WILLIAM MEPPEM

Styling:

VANESSA AUSTIN

Drinking Suggestion:

CÔTES DU RHÔNE OR AN AROMATIC AND SPICY GRENACHE BLEND SUCH AS DOMAINE DE BEAURENARD CÔTES DU RHÔNE. , suggested by FRANCK MOREAU

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