Select Page
 Asian Style Beef Cheeks

Asian Style Beef Cheeks with Celeriac and Parsnip Puree

Asian Style Beef Cheeks

(adapted from Delicious Magazine June 2003 page 58)

This is one of our favourite winter meals.  Friends are always asking for the recipe, so here it is!

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 chili (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 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.

Put some more oil in the pan, when hot add the spring onions, garlic and chili 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 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.

Continue cooking until the sauce is thick.  You may use cornflour to thicken if you’re not worried about the carbs.

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