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Braised beef cheeks in sarsaparilla

You'll need

60 ml (¼ cup) vegetable oil 4 large beef cheeks, trimmed 250 gm golden shallots (about 12), peeled 2 green onions, thinly sliced   Braising liquor 60 ml (¼ cup) vegetable oil 2 onions, thinly sliced 6 garlic cloves, crushed 10 cm piece of ginger, sliced 1¼ litres (5 cups) sarsaparilla 500 ml (2 cups) chicken stock 80 ml (¾ cup) soy sauce 50 ml balsamic vinegar 6 star anise 2 cinnamon sticks


  • 01
  • Preheat oven to 160C. For braising liquor, heat oil in an ovenproof saucepan, add onion, garlic and ginger and cook over high heat until caramelised (10-15 minutes). Add remaining ingredients, bring to the boil and simmer for 10 minutes over low heat to infuse flavours.
  • 02
  • Heat a large frying pan over medium-high heat, add oil, season beef cheeks to taste with sea salt and sear until browned (4-5 minutes each side). Add to braising liquor, cover with baking paper and foil and braise in oven until very tender and soft to touch (4-5 hours). Cool in liquor before removing beef cheeks from the pan.
  • 03
  • Pass liquor through a fine sieve into a saucepan, skim fat from the surface, bring to the boil, add shallots and cook over high heat until reduced by half and onions are tender (14-15 minutes). Return beef to liquor to warm through, garnish with green onion and serve with red rice and kohlrabi salad.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Côtes du Rhône or an aromatic and spicy grenache blend such as Domaine de Beaurenard Côtes du Rhône.

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