Braised beef cheeks with ginger and rock sugar

Braised beef cheeks with ginger and rock sugar

By
From
The Real Food of China
Serves
6
Photographer
Leanne Kitchen

Here we’ve applied Chinese flavours to what has become a fashionable cut of meat in the West. Being a secondary cut, the cheeks — which are indeed the facial muscles of a cow — need long, slow cooking to render them deliciously tender. Technically classed as offal, beef cheeks are highly perishable, so need to be cooked when very fresh. You may need to order them in advance from the butcher.

Ingredients

Quantity Ingredient
1.2kg beef cheeks
rice flour, for dusting
60ml vegetable oil
2 red chillies, seeded and finely sliced
5 cm piece ginger, unpeeled and sliced
70g light brown rock sugar
2 pieces cassia bark
1 1/2 star anise
6 garlic cloves, peeled
125ml light soy sauce
125ml shaoxing rice wine
1 litre Beef stock
40g Toasted sesame seeds

Method

  1. Coat the beef cheeks well in the rice flour, shaking off the excess. Heat the oil in a large, heavy-based frying pan over a medium–high heat, then add the beef in two batches and cook for 3–4 minutes on each side, or until well browned. Transfer to a large saucepan.
  2. Add all the remaining ingredients, except the sesame seeds, to the pan, adding a little extra stock or water if needed, to just cover the beef cheeks. Bring to a simmer, skimming the surface to remove any impurities, then reduce the heat to low and simmer for 2½ hours, skimming occasionally, or until the beef cheeks are tender. Remove from the pan and cut into slices. Serve with rice noodles or steamed rice and sprinkle with the sesame seeds.
Tags:
China
Chinese
Asia
Asian
Real Food of China
Leanne
Kitchen
Antony
Suvalko
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