These delicious slow-cooked beef cheeks are just what the doctor ordered this winter! In fact, once you taste how good they are you will probably want them all year round!
Why You Will Love These Beef Cheeks
These braised beef cheeks are super simple to make it's hard not to love them. Yes, they take a few hours in the oven but the heavingly aromas wafting through your home are 100% worth it. Filled with Asian flavours the beef cheeks will melt in your mouth. A silky smooth carrot and ginger puree, punchy name him dressing and a simple crispy shallot and coriander garnish. This dish is surprisingly simple to make but also will wow any dinner party guests!
How To Make Slow Cooked Beef Cheeks
There are a number of ingredients that go into making this dish but if you are an avid cook like myself then a lot of these are pantry staples. If this is the first time using these ingredients then don't stress as your local supermarket stocks them all and the shelf life on the bottle ingredients means you will have plenty time to whip this masterpiece up again!
Asian Beef Cheeks
As you have probably guessed we use a number of Asian ingredients for these slow cooked beef cheeks. I found all of these at my local grocery store so don't worry about having to run all over the place to locate them!
Once seared - remember colour = flavour so don't scrimp on this part all you need to do is weigh/measure out all the ingredients and pop them in an oven-proof dish and let the oven do the work. These slow-cooked beef cheeks are really that simple!!
It doesn't get any easier than making a puree. Chop your veggies into even sized pieces. I like mine to be about an inch thick so that they can take on more of the delicious ginger notes when cooking. Add a knob of ginger to the pot along with the stock and simmer until fork tender. Then just pop the carrots and braising liquid (minus the ginger) into a blender with a knob of butter and blitz until smooth.
Top tip - run your puree through a sieve to remove any lumps for a super smooth texture!
Nam Jim Dressing
Once again - no crazy hard to find ingredients here and keeping it simple with just blitzing everything in a blender! Grab your chilli, coriander, lime, fish sauce, oil, garlic, spring onion and sugar and let the food processor/blender take care of the rest.
A couple of faq's that will help you along the way and after you have cooked the slow-cooked beef cheeks but don't forget to add a comment below, email me, hit me up on the contacts page or DM me on Instagram if you have any further Q's
You sure can - most slow cooked foods are best prepared in advance as when they cool they often take on more of the flavours. My advice is not to reduce the sauce fully if you are planning on reheating. Reheating the beef cheeks is simple. Place them in the oven at about 150c, add a little water to the pan and allow to slowly come up to temperature.
Anything that is supposed to be cooked low n slow will work. Ossobucco, chuck beef, short ribs or even some lamb shanks will work too!
100% - that's one of the things I love about bee cheeks is their freezeability. Great to whip out midweek for a fancy meal in minutes. Remove from the freezer the night before or morning of and allow to defrost slowly. Then follow my instructions above on reheating. The puree will also freeze but I'd recommend making the nam jim fresh!
Marty "Mont" Burns - the master behind the wines of Mont wines is a top-notch guy producing small-batch wines from Victoria, Australia. We have collaborated together on all his wines (except the rose) to date and I can 100% say I have none left in the house as everyone has gone down too easily.
So, if like me you need to re-stock or just purchase your first bottle to go alongside my delicious Asian slow-cooked beef cheeks dish then use this code (AFB20) to get 20% off and free delivery!!
Asian Style Beef Cheek Wine Pairing
People often ask me when it comes to pairing the food and wine together what comes first. Do, I sit at home getting smashed all day drinking wines or do I think of a recipe first and pair it with the wines. Truth is, a little of both. More often than not I will have tasted the wine a good while ago and put some notes together in this nerdy app I use but sometimes it's a last-minute taste and make a plan.
With these slow-cooked beef cheeks I actually made the dish long before I tasted the shiraz - it's only a recent release. Typically we think whites like rieslings for Asian food but I knew this needed a red that wasn't too full to stand up to the bold flavours of the slow-cooked beef cheeks. One that wasn't too high in tannins and had good fruit content and acidity too. Well, once I cracked a bottle of the Mont Wines Pyrennes Shiraz I knew it would pair a treat.
Easy drinking, medium bodied shiraz was my initial thought. Plums, a touch of raisins, blackcurrant and a kiss of oak and vanilla coming through. A nice bit of spice on the back palate, balanced acidity and a finish of medium length. This wine is perfect with the beef cheeks and one that you will open any night of the week and be happy!
Alternative Beef Cheek Recipes
Beef cheeks are one of my favourite cuts to eat - in fact, and luckily for me the family all love them too! Check out these alternative beef cheek recipes once you have enjoyed making this recipe 😉
- Beef Cheek Ragu by Yours Truly
- Slow Cooked Beef Cheek Tacos by Emily Rhodes of 'Steam and Bake'
- Slow Cooked Beef Cheeks Recipe by Julie Carlyle of 'ThermoKitchen'
- Beef Cheeks, Polenta & Kale Pesto by Yours Truly
Happy Cooking & Happy Eating Friends!
- 1 kg beef cheeks 4 cheeks
- 150 ml soy sauce
- 75 ml hoisin sauce
- 75 ml kecap manis
- 1 lemongrass roughly chopped
- 2 inch piece of ginger roughly chopped
- 3 cloves garlic
- 150 ml chinese cooking wine
- 600 ml water
- 1 tbsp olive oil
- 300 g carrots
- 400 ml vegetable stock
- 1 inch piece of ginger
- 50g butter
- 1 pinch salt
- 1 green chili
- 2 cloves garlic
- 1 spring onions
- 4 tbsp lime
- 2 tbsp fish sauce
- 2 tbsp olive oil
- 1 tbsp palm sugar
- 1 handful coriander
- 1 red chili
- 4 tbsp crispy shallots
- Dutch oven
- Chef Knives
- Chopping board
- Measuring utensils
- Baking paper
- In a dutch oven fry the sear the beef cheeks in 1 tbsp oil until browed all over – approx. 6 minutes
- Mix together the hoisin, water, kecap manis, soy & cooking wine
- Add the liquids and garlic, ginger & lemongrass to the pot
- Bring to a simmer, place a cartouche (see tips) on top and cover with a lid
- Bake @ 150c for 2.5-3 hours or until beef cheeks are fork tender
- Peel & dice carrots and place in a saucepan with stock and ginger
- Simmer until fork tender – approx. 10/12 minutes
- Place carrots in a blender along with 75ml of stock and butter
- Blend until smooth, adding more of the cooking stock if necessary
- Roughly chop the chili, garlic & spring onion
- Place in a blender with remaining ingredients and blend until smooth(ish)
- every component of this dish can be made in advance so it is the PERFECT dinner party food as you don’t need to be in the kitchen sweating away!
- a cartouche is a covering made from baking paper that goes on top of the food that is being braised to allow some evaporation but keeps the food moist. To make one simply cut some baking paper to the size of the pot you are using
- don’t worry if the liquid doesn’t cover the meat fully – my pot was quite wide so ½ way through the cooking I just turned the meat
- you can use the sauce straight from the pot but if you want a deeper richer flavour then reduce it further
- if making this in advance then add about 100ml extra water when reheating the beef cheeks