Mandarin And Ginger Braised Beef Cheeks

Beef cheeks are said to be the most tender, flavoursome cut. Try them in this gourmet casserole.

The ingredient of Mandarin And Ginger Braised Beef Cheeks

2 tablespoons vegetable oil
1 5kg beef cheeks cleaned
2 bunches salad bulb onions trimmed halved
2 long red chillies halved seeded
6cm piece ginger peeled thinly sliced
1 teaspoon fennel seeds
1 teaspoon szechuan pepper
3 star anise
2 cinnamon quills
rind of 1 mandarin torn
1 bulb garlic halved
250ml 1 cup light soy sauce
125ml 1 2 cup shaoxing cooking wine see note
50g yellow rock sugar see note or white sugar
2 tablespoons chinese black vinegar see note or malt vinegar
10 dried small chinese mushrooms soaked in water for 20 minutes drained
steamed white rice to serve
gai choy see note to serve

The Instruction of mandarin and ginger braised beef cheeks

preheat oven to 160c heat vegetable oil in a casserole over medium heat add beef in 2 batches and fry until browned then remove add onions and chillies cook until lightly browned then remove and reserve return beef to pan add remaining ingredients except onions and 1 litre water bring to a simmer then cover and cook in the oven for 2 1 2 hours or until cheeks are fork tender
with a slotted spoon remove beef cheeks cover and set aside strain cooking mixture through a sieve into a clean saucepan return chillies a few slices of ginger and star anise to pan and simmer for 30 minutes or until syrupy break beef cheeks in half add to reduced cooking liquid with reserved onions and simmer gently until heated through serve with steamed rice and gai choy

Nutritions of Mandarin And Ginger Braised Beef Cheeks

calories: 711 264 calories
calories: 41 grams fat
calories: 8 grams saturated fat
calories: 13 grams carbohydrates
calories: 12 grams sugar
calories: n a
calories: 62 grams protein
calories: 155 milligrams cholesterol
calories: 3243 48 milligrams sodium
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calories: nutritioninformation