Paleo Asian Style Beef Cheeks

Paleo Asian Style Beef Cheeks with Celeriac and Parsnip Puree

Paleo Asian Style Beef Cheeks with Celeriac and Parsnip Puree

Asian Style Beef Cheeks (Paleo Recipe) – adapted from delicious June 2003 page 58.

4-8 Beef Cheeks

1-2 tbsp chinese five spice powder

2 tbsp olive oil

1 bunch spring onions (green only for low FODMAP – or 1 onion)

1 small red chilli (optional)

1-4 cloves garlic (smoked garlic is great)

1 litre beef stock

2 tbsp red wine vinegar

1 tbsp fish sauce (or 2 tbsp oyster sauce)

1 tbsp coconut aminos or tamari/soy

1 tbsp Paleo Hoisin/Hoisin

1 tsp crushed Szechuan pepper

2 star anise

1 stick cinnamon

Preheat oven to 180 degrees Celcius

Sprinkle beef cheeks with chinese five spice powder.

Heat casserole dish on a medium heat the brown the beef cheeks – transfer to a plate.

Add the spring onions, garlic and chilli if using until soft.

Add stock, vinegar, sauces, spices and beef cheeks.

Bring to the boil, cover and place in the oven for about 2-3 hours.

I like to take the lid off part way through cooking to get a crisp outer layer.

Strain the sauce off into a saucepan and put on the stove to reduce.

I continue cooking until the sauce is thick.  You may use cornflour to thicken if you’re not Paleo.

We serve with celeriac and parsnip mash cooked in chicken or beef stock.  You can add a little wasabi to taste if you wish.

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