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Asian Slow Cooked Beef Cheeks

delicious slow-cooked beef cheeks perfect for any occasion
Course Dinner
Cuisine Asian, Australian
Keyword asian beef cheeks, Beef Cheeks, nam jim dressing, slow cooked beef cheeks
Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Servings 4 people
Calories 918kcal
Author AnotherFoodBlogger

Equipment

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

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

Metric - US Customary

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