Spicy Braised Beef Cheeks
During the cold winter months we tend to want to eat warming casseroles and stews and the cheaper meat cuts are ideal for this. That’s where our spicy braised beef cheeks come in. We often cook a few batches at the weekend so we have something we know we can grab from the freezer in the morning and heat up for our comfort supper. Beef cheeks are full of flavour and so tender when cooked slowly.
(all approximate – you can up the amounts if you want to cook a giant batch)
- 2 Ox cheeks, cut into chunks
- ½ litre of beef stock
- 4 big garlic cloves, sliced
- 4 tbsp rapeseed oil
- Thumb-sized piece of ginger, peeled and sliced
- 2 onions, sliced
- 1-2 chillies (depending on how hot you can go)
- deseeded and chopped
- 2 tbsp plain flour
- 3 tbsp dark soya sauce
- 1 tsp 5-spice powder
- 3 tbsp Chinese wine or sweet sherry
- Sprinkle of sugar
- Heat oven to 150C.
- Using a pan suitable for the oven, fry the garlic,
ginger, onions and chilli in the oil for a few minutes
until they are soft, then remove from the pan.
- Coat the chunks of beef cheek in the flour and add to
the pan in batches, browning all sides – add more oil
if you need to. Remove all from the pan and set aside.
- Turn up the heat under the pan and add the 5-spice
powder, then return the garlic, ginger, onions and
chilli to the pan and stir for about a minute.
- Add the sugar, followed by the meat and ensure it
is all covered by the fragrant spice mixture. Pour
the wine into the pan and stir to get all the flavours
- Add the hot beef stock and soya sauce, bring to the
boil, replace lid and pop in the oven for 1 hour. At
this stage, give the meat a stir then place back in the
oven for another hour.
- Serve with your favourite rice (we are addicted to
brown short grain) and any kind of wilted greens.