Emma Dean shares her recipe for Asian Style Beef Cheeks
Emma Dean shares her recipe for Asian Style Beef Cheeks
Want a dinner winner? Try Masterchef winner Emma Dean’s Asian Style Cape Grim Tasmanian Natural Beef Cheeks, seasoned with Murray River Salt Flakes.
Servings
Prep time
Cook time
Recipe
Ingredients
- 3 tbsp olive oil
- 6 cloves garlic, finely chopped
- Spring onions, sliced
- Thumb-sized piece fresh ginger
- 1 red chilli, deseeded & thinly sliced (leave seeds in for extra heat)
- 1 tsp Chinese five-spice powder
- 2 star anise
- 2 tsp Murray River Pink Salt Flakes
- 1½ kilo Cape Grim Beef Cheeks (4 large ones)
- 2 tsp brown sugar
- 3 tsp Chinese cooking wine
- 2 tsp dark soy
- 1L beef stock
- 2 packs Tilda Coconut, Chilli & Lemongrass Basmati Rice
- To Serve:
- Sesame seeds
- Coriander (optional)
- Spring onions, cut diagonally
- 2 steamed buk choy, quartered lengthways
Method
- Heat oven to 160°C. In a cast-iron casserole (with a lid), heat the oil and sauté the garlic, spring onions, ginger and chilli for a few mins.
- Add spices and sauté until fragrant, about 1 min.
- Add the Murray River Salt Flakes and the Cape Grim Beef Cheeks.
- Add the brown sugar, Chinese cooking wine, dark soy and beef stock and bring to a simmer.
- Cover and place in oven and cook for about 4 hrs. Check occasionally, and if the liquid is evaporating too fast, add water as needed.
- At serving time, remove the beef cheeks from the oven and place on the table.
- Cook Tilda Rice in the microwave and place on the table.
- Serve straight from the casserole dish, over the rice and garnish with steamed buk choy, sesame seeds and additional sliced spring onion.
- Tip: You could also use a slow cooker, or pressure cooker for the beef.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
