• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
AnotherFoodBlogger
  • Home
  • Recipes
    • Breakfast
    • Appetisers
    • Mains
    • Desserts
    • Sauces
    • Snacks & Sides
    • Burgers/Sandwiches
    • Tacos
  • Articles
  • About
  • Contact

Asian Slow Cooked Beef Cheeks

Published: Jun 16, 2021 · Last modified: Nov 6, 2021 by AnotherFoodBlogger

Jump to Recipe Print Recipe

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!

asian slow cooked beef cheeks in a black bowl with nam prik dressing

sponsored by Mont Wines, Victoria

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

ingredients for slow cooked beef cheeks on a wooden chopping board

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!

seared beef cheeks and asian ingredients in a saucepan ready to be cooked

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!!

Carrot Puree

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

nam prik dressing and ingredients in a blender

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.

FAQ's

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

Can I Prepare These Beef Cheeks In Advance

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.

What Alternative Cut Of Beef Can I Use?

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!

Will These Braised Beef Cheeks Freeze Ok?

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!

Mont Wines

mont wines shiraz bottle and wine glass next to dried flowers

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.

asian slow cooked beef cheeks in black plates, mont shiraz wine bottle

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!

Asian Slow Cooked Beef Cheeks

delicious slow-cooked beef cheeks perfect for any occasion
Print Recipe Pin Recipe Rate Recipe
Prep Time: 15 minutes
Cook Time: 2 hours 30 minutes
Course: Dinner
Cuisine: Asian, Australian
Keyword: asian beef cheeks, Beef Cheeks, nam jim dressing, slow cooked beef cheeks
Servings: 4 people
Calories: 918kcal
Author: AnotherFoodBlogger
Prevent your screen from going dark

Ingredients 

Beef Cheeks

  • 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
  • 1 red chilli - roughly chopped
  • 150 ml chinese cooking wine
  • 600 ml water
  • 1 tbsp olive oil

Carrot Puree

  • 300 g carrots
  • 400 ml vegetable stock
  • 1 inch piece of ginger
  • 50g butter
  • 1 pinch salt

Nam Jim

  • 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

Garnish

  • 1 red chili
  • 4 tbsp crispy shallots
  • coriander

Essential Tools

  • Dutch oven
  • Blender
  • Chef Knives
  • Chopping board
  • Measuring utensils
  • Baking paper

Instructions

Beef Cheeks

  • 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

Carrot Puree

  • 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

Nam Jim

  • Roughly chop the chili, garlic & spring onion
  • Place in a blender with remaining ingredients and blend until smooth(ish)

Notes

Tips/Tricks

  • 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

Nutrition

Calories: 918kcal | Carbohydrates: 46g | Protein: 57g | Fat: 57g | Saturated Fat: 24g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 27g | Trans Fat: 1g | Cholesterol: 180mg | Sodium: 4171mg | Potassium: 1175mg | Fiber: 4g | Sugar: 28g | Vitamin A: 13250IU | Vitamin C: 28mg | Calcium: 83mg | Iron: 6mg
Tried this recipe?Mention @another_food_blogger

« Tuscan Sausage Stew
Vegetarian Stew, Mashed Potatoes »

Reader Interactions

Comments

  1. Niki

    October 16, 2022 at 10:13 pm

    Yes. I think that was the problem. Very early spring here in Aotearoa/New Zealand and Coriander is not only difficult to find but, also a horrendous price. Was grateful to find a small bunch. Will definitely use more next time.

    Reply
    • AnotherFoodBlogger

      October 17, 2022 at 9:33 am

      I hear ya - everything is becoming so expensive these days

      Reply
  2. Niki

    October 03, 2022 at 10:58 am

    5 stars
    Made this last night. It was excellent. I added steamed white rice as l love my carbs. There was plenty of braising liquid and Nam Jim to flavour it too. Only had 500g of beef cheeks but made full quantity of poaching liquid and have frozen what was left over after serving for a future date. Made (and ate) full quantity of carrots. Not sure why but my Nam Jim, although great flavour wise, was very watery.

    Reply
    • AnotherFoodBlogger

      October 10, 2022 at 9:20 am

      Awesome - glad you enjoyed it! I made it myself over the weekend. Maybe a little more coriander in the nam jim next time?

      Reply
  3. Julia

    July 06, 2022 at 3:08 pm

    5 stars
    This is seriously a great dish and will become one of our favourites to share with family and friends. The blend of flavours is so good and the carrot mash and Nam Jim compliment the dish perfectly. We used a mixture of beef cheeks and chuck steak as that was all we could buy. Cooked in a pressure cooker for 1.5 hours. Thank you for inspiring a wonderful restaurant-quality meal.

    Reply
    • AnotherFoodBlogger

      July 11, 2022 at 2:28 pm

      It's my go to dish for when we have a dinner party as it can all be prepared in advance too 😉

      Reply
    • Niki

      October 03, 2022 at 10:50 am

      Thanks for that Julia. I was wondering about using a pressure cooker. Will give it a try for next time.

      Reply
« Older Comments

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Who is AnotherFoodBlogger

So I am Gavin, ‘another food blogger', and if you’ve got this far you are hopefully as into food as I am!

In a nutshell, AnotherFoodBlogger is about me, my life in the kitchen, my love & passion for food and about how food features in my life. It’s about what I am cooking right now, what and where I have eaten and how those experiences have inspired me...
Read More…

Dont Miss New Recipes

Featured Recipes

This week we are tackling the age-old mission of 'getting veg into your child'.  Anyone else have that problem?  I think what I find most frustrating about it is both my wife and I eat pretty much everything and love eating out and trying new food things.  Our daughter - the COMPLETE opposite.  So, when...

Read More

Creamy, full of veggies, tasty chicken thighs and buttery mashed potatoes. You are going to want to get this chicken and mushroom pie on your table ASAP! Initially, I created this chicken and mushroom pie for my toddler but over the years my wife and I have loved it equally and it's now a great...

Read More

Wanna up your sauce game?  Then having a good aioli up your sleeve is essential.  Especially for those days, you run out of ketchup/sauce in the fridge!  Not to mention the fact that you can make some kick-ass aiolis that will take your burger and wedges game up to “boss” level.  This quick chipotle aioli...

Read More

brown butter prawn pasta in frying pan

We haven't had a pasta dish in a while here on the site actually nor in the house other than my world-famous (cough, splutter) beef cheek ragu.  I decided to finally put one together using ingredients that we (I) pretty much always have in the fridge and this brown butter prawn pasta was born.  A...

Read More

For those of you who have been following my last few blog/insta posts here is the finished product of them combined.  The perfect marriage!  This whopper of a pulled pork sandwich punches you in the face with it's great flavour, from both the pork itself and the spicy BBQ sauce that's so damn simple &...

Read More

Copyright © 2023 AnotherFoodBlogger.com

937 shares
  • 64