Asian Slow Cooked Beef Cheeks (Print)
Tender beef cheeks slow-cooked in savory Asian sauce with earthy mushrooms for deeply flavorful comfort.
# What You’ll Need:
→ Beef & Marinade
01 - 2.6 pounds beef cheeks, trimmed
02 - 2 tablespoons soy sauce (use gluten-free if needed)
03 - 1 tablespoon Shaoxing wine or dry sherry
04 - 1 teaspoon freshly ground black pepper
→ Vegetables
05 - 9 ounces shiitake mushrooms, sliced
06 - 7 ounces cremini or button mushrooms, quartered
07 - 2 medium carrots, cut into chunks
08 - 1 large onion, roughly chopped
09 - 4 cloves garlic, minced
10 - 2-inch piece fresh ginger, sliced
→ Braising Liquid & Seasonings
11 - 2 cups beef stock
12 - 2 tablespoons oyster sauce
13 - 2 tablespoons dark soy sauce
14 - 1 tablespoon hoisin sauce
15 - 1 tablespoon brown sugar
16 - 1 star anise
17 - 1 cinnamon stick
18 - 2 tablespoons sesame oil
19 - 2 tablespoons vegetable oil (for browning)
→ Garnish
20 - 2 spring onions, sliced
21 - Fresh coriander, to serve
22 - 1 red chili, sliced (optional)
# How To Make:
01 - Combine beef cheeks with soy sauce, Shaoxing wine, and black pepper. Cover and refrigerate for minimum 30 minutes, preferably overnight for optimal flavor penetration.
02 - Set oven to 300°F or program slow cooker to low heat setting.
03 - Heat vegetable oil in a Dutch oven or heavy pot over medium-high heat. Brown beef cheeks on all sides for 2-3 minutes per side until caramelized. Remove meat and set aside.
04 - Add sesame oil to the same pot. Cook onions, garlic, and ginger for 3 minutes until fragrant and softened.
05 - Add carrots and both mushroom varieties. Sauté for 5 minutes until vegetables develop light browning.
06 - Return beef cheeks to the pot. Pour in beef stock, oyster sauce, dark soy sauce, hoisin sauce, brown sugar, star anise, and cinnamon stick. Mix thoroughly to incorporate all ingredients.
07 - Bring mixture to a gentle simmer. Cover tightly with lid and transfer to oven or place in slow cooker on low setting.
08 - Braise for 3 to 3.5 hours until beef cheeks yield easily to a fork and sauce has reduced to rich consistency. Add small amount of water if liquid evaporates too quickly during cooking.
09 - Discard star anise and cinnamon stick. Taste sauce and season with additional salt and pepper as needed.
10 - Plate immediately, topped with spring onions, fresh coriander, and sliced chili. Accompany with steamed jasmine rice or creamy mashed potatoes.
# Expert Tips:
01 -
- The meat becomes impossibly tender, melting away from the bone like slow-cooked short ribs but with even more depth
- That braising liquid turns into the most incredible sauce youve ever tasted, perfect for spooning over rice
02 -
- Resist the urge to crank up the heat. Low and slow is what breaks down the connective tissue into silk.
- The sauce will look thin initially but thickens beautifully as the beef releases its natural gelatin.
03 -
- Pat the beef completely dry before searing or it will steam instead of brown.
- Let the Dutch oven heat up properly before adding the oil. You want it sizzling hot.