Braised beef cheeks in sarsaparilla

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.

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.

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 <a href="vietnamesestyle_red_rice.htm">red rice</a> and <a href="kohlrabi_salad.htm">kohlrabi salad</a>.