Asian Style Slow Cooked Beef Cheeks

The first time I cooked beef cheeks, I was skeptical about how these tough, unassuming cuts would transform into something edible. My grandmother had told me about the magic of slow cooking, how patience turns the humblest ingredients into treasures. After three hours of that rich, star anise fragrance filling my apartment, I took one bite and understood completely. Now it's my go-to dish when I want to impress people without actually being in the kitchen.

I made this for a dinner party last winter during a terrible rainstorm. Everyone arrived cold and damp, but within an hour of walking through the door, the house smelled like warmth and comfort. My friend Sarah, who claims she doesn't like red meat, went back for seconds and asked for the sauce recipe before she even put her coat back on.

Ingredients

• 1.2 kg beef cheeks, trimmed: These inexpensive cuts are hidden gems that reward you with incredible depth after slow cooking
• 2 tbsp soy sauce plus 1 tbsp Shaoxing wine: This simple marinade starts the flavor penetration early and makes all the difference
• 500 ml beef stock: Use the best quality you can find or make your own, it becomes the foundation of everything
• 2 tbsp oyster sauce, dark soy sauce, and hoisin sauce: This trio creates that restaurant-quality umami bomb sauce
• 250g shiitake and 200g cremini mushrooms: The combination delivers both earthy depth and meaty texture
• 1 star anise and 1 cinnamon stick: Whole spices perfume the sauce gently without overwhelming

Instructions

Marinate the beef:

Combine beef cheeks with soy sauce, Shaoxing wine, and black pepper. Cover and refrigerate for at least 30 minutes or overnight for deeper flavor penetration.

Sear to build flavor:

Heat oil in a Dutch oven over medium-high heat. Brown beef on all sides for 2 to 3 minutes per side until deeply caramelized, then remove from pot.

Sauté the aromatics:

Add sesame oil to the same pot. Cook onions, garlic, and ginger for 3 minutes until fragrant and beginning to soften.

Add vegetables:

Toss in carrots and both types of mushrooms. Sauté for 5 minutes until mushrooms develop golden spots and everything smells incredible.

Build the braising liquid:

Return beef to pot. Pour in beef stock, oyster sauce, dark soy sauce, hoisin sauce, brown sugar, star anise, and cinnamon stick. Stir everything together.

Slow cook to perfection:

Bring to a simmer, cover tightly, and transfer to a 150°C (300°F) oven. Braise for 3 to 3.5 hours until beef yields easily to a fork.

Finish and serve:

Remove whole spices and adjust seasoning. Serve over jasmine rice, topped with spring onions, fresh coriander, and sliced chili if you like heat.

Save

This recipe has become my default for bringing dinner to friends who need comforting. Something about slow-cooked beef and that aromatic sauce says 'I care about you' in a way that feels sincere without being showy.

Making It Ahead

Beef cheeks actually taste better made a day or two ahead. The flavors deepen and the sauce thickens as it rests in the refrigerator. Simply reheat gently on the stove, adding a splash of water or stock if needed to loosen the sauce.

Choosing Your Mushrooms

Shiitake mushrooms bring that distinctive Asian earthiness while cremini or button mushrooms provide bulk and texture. I've learned to slice them generously rather than thinly, they hold up better during long cooking and feel more substantial in every bite.

Serving Suggestions

Steamed jasmine rice is my top pick because its subtle flavor lets the sauce shine. But creamy mashed potatoes create an incredible comfort food combination that I've served many times to rave reviews.

• Add bok choy or baby spinach during the last 15 minutes for extra vegetables
• A splash of black vinegar or spoonful of miso paste adds welcome complexity
• Pair with a medium-bodied red wine or cold Asian lager

Save

There's something deeply satisfying about turning an inexpensive cut into something extraordinary. Good food doesn't have to be complicated or precious, sometimes it just needs time and the right spices.

Recipe FAQ

→ What makes beef cheeks special for braising?

Beef cheeks contain abundant connective tissue that breaks down during slow cooking, transforming into gelatin for incredibly tender, succulent meat. The low-and-slow braising method allows this tough cut to become melt-in-your-mouth tender while absorbing all the Asian flavors.

→ Can I make this in a slow cooker?

Absolutely. After searing the beef and sautéing the aromatics, transfer everything to your slow cooker. Cook on low for 6-8 hours or on high for 4-5 hours until the beef is fork-tender. The results are just as delicious as oven braising.

→ What can I substitute for beef cheeks?

Beef short ribs or beef chuck work well as alternatives. Short ribs offer similar richness and collagen content, while chuck becomes tender but may need slightly less cooking time. Adjust by checking for fork-tenderness after 2.5 hours.

→ How do I know when the beef is done?

The beef cheeks are ready when they're fork-tender—insert a fork and twist gently; the meat should offer no resistance and pull apart easily. This typically takes 3-3.5 hours at 150°C. The sauce will also have thickened and developed a deep, glossy appearance.

→ What sides pair best with this dish?

Steamed jasmine rice is ideal for soaking up the flavorful sauce. Creamy mashed potatoes provide a classic comfort combination. For lighter options, serve with steamed bok choy or Asian greens added in the last 15 minutes of cooking. Crusty bread also works wonderfully for sopping up the umami-rich liquid.

→ Can this be made ahead?

This dish actually improves when made 1-2 days ahead. The flavors deepen and meld beautifully in the refrigerator. Reheat gently on the stovetop with a splash of water or stock to restore the sauce consistency. The fat will rise to the top when chilled—simply skim it off before reheating for a lighter dish.