Beef Cheeks Recipe

This beef cheeks recipe features Cape Grim beef, Asian style. It’s seasoned with Murray River Salt and served on Tilda Rice.

Beef Cheeks Recipe Asian Style

INGREDIENTS

• 3 Tbs olive oil

• 6 cloves garlic, finely chopped

• thumb-sized piece of fresh ginger

• spring onions, sliced

• 1 red chilli, deseeded and thinly sliced (leave seeds in for extra heat)

• 1 tsp Chinese five spice powder

• 2 star anise

• 1 ½ kilo of Cape Grim Beef cheeks (4 large ones)

• 2 tsp Murray River Pink Salt Flakes

• 2 tsp brown sugar

• 3 tsp Chinese cooking wine

• 2 tsp dark soy

• 1 litre beef stock

• 2 packs (500g) Tilda Coconut, Chilli & Lemongrass Basmati rice

GARNISHES

Sesame seeds, coriander (optional), spring onions (cut diagonally), 2 steamed bok choy, quartered lengthways.

METHOD

1. Heat oven to 160 C.

2. In a cast iron casserole pot (that has a lid), heat the oil and sauté the garlic, spring onions, ginger and chilli for a few minutes.

3. Add in spices and sauté until fragrant (about a minute).

4. Add in the Murray River Salt Flakes and the Cape Grim Beef Cheeks.

5. Add in the brown sugar, Chinese Cooking wine, dark soy, beef stock and bring to the simmer.

6. Then place a lid on top.

7. Place in oven and cook for about 4 hours. Check occasionally and if the liquid is evaporating too fast, add in water as needed.

8. At serving time, remove the beef cheeks from the oven and place on the table.

9. Pop your delicious Tilda Rice into the microwave and call everyone for dinner.

10. Serve straight from the pot, and garnish with steamed bok choy, sesame seeds and additional sliced spring onion.

    Note: you could also use a slow cooker, or pressure cooker for the beef.

Incredible flavour with minimum effort.