Asian Style Slow Cooked Beef Cheeks (Printable version)

Tender beef cheeks slow-cooked in umami-rich Asian sauce with earthy mushrooms for deeply flavorful comfort.

# List of ingredients:

→ Beef & Marinade

01 - 2.6 pounds beef cheeks, trimmed
02 - 2 tablespoons soy sauce (use gluten-free if needed)
03 - 1 tablespoon Shaoxing wine or dry sherry
04 - 1 teaspoon freshly ground black pepper

→ Vegetables

05 - 9 ounces shiitake mushrooms, sliced
06 - 7 ounces cremini or button mushrooms, quartered
07 - 2 medium carrots, cut into chunks
08 - 1 large onion, roughly chopped
09 - 4 cloves garlic, minced
10 - 2-inch piece fresh ginger, sliced

→ Braising Liquid & Seasonings

11 - 2 cups beef stock
12 - 2 tablespoons oyster sauce
13 - 2 tablespoons dark soy sauce
14 - 1 tablespoon hoisin sauce
15 - 1 tablespoon brown sugar
16 - 1 star anise
17 - 1 cinnamon stick
18 - 2 tablespoons sesame oil
19 - 2 tablespoons vegetable oil (for browning)

→ Garnish

20 - 2 spring onions, sliced
21 - Fresh coriander, to serve
22 - 1 red chili, sliced (optional)

# Directions:

01 - Combine beef cheeks with soy sauce, Shaoxing wine, and black pepper. Cover and refrigerate for at least 30 minutes, or overnight for optimal flavor penetration.
02 - Set oven to 300°F or prepare slow cooker on low setting.
03 - Heat vegetable oil in a Dutch oven or heavy pot over medium-high heat. Brown beef cheeks on all sides for 2–3 minutes per side until caramelized. Remove and set aside.
04 - Add sesame oil to the same pot. Cook onions, garlic, and ginger for 3 minutes until fragrant and softened.
05 - Add carrots and both mushroom varieties. Sauté for 5 minutes until lightly browned.
06 - Return beef to the pot. Pour in beef stock, oyster sauce, dark soy sauce, hoisin sauce, and brown sugar. Add star anise and cinnamon stick. Stir thoroughly to incorporate all ingredients.
07 - Bring mixture to a simmer. Cover with lid and transfer to oven or slow cooker.
08 - Braise for 3 to 3.5 hours until beef cheeks yield easily to a fork. Check halfway through and add water if sauce reduces too much.
09 - Discard star anise and cinnamon stick. Taste and adjust with salt and pepper as needed.
10 - Plate hot, garnished with spring onions, fresh coriander, and sliced chili. Accompany with steamed jasmine rice or creamy mashed potatoes.

# Expert Advice:

01 -
  • The beef becomes impossibly tender, practically melting at the slightest touch of your fork
  • That sauce alone is worth making enough rice to soak up every last drop
  • It looks and tastes like a restaurant dish but mostly takes care of itself
02 -
  • Don't rush the searing step, those brown bits on the bottom of the pot translate directly into depth of flavor
  • Check the liquid level halfway through cooking, add water if the sauce has reduced too much
  • The beef is done when it pulls apart with almost no resistance
03 -
  • If beef cheeks are unavailable, short ribs work beautifully with slightly adjusted cooking time
  • Let the dish rest for 10 minutes before serving, this allows the sauce to thicken slightly
  • Fresh coriander is essential, dont skip it, it brightens all those rich, deep flavors

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