Asian Style Slow Cooked Beef Cheeks (Printer-friendly)

Tender beef cheeks braised in savory Asian sauce with mushrooms for deeply flavorful comfort.

# What You Need:

→ 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)

# How to Make It:

01 - Combine beef cheeks with soy sauce, Shaoxing wine, and black pepper. Cover and refrigerate for minimum 30 minutes, preferably overnight for maximum 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 deeply caramelized. Remove and set aside.
04 - Add sesame oil to the same pot. Sauté onions, garlic, and ginger for 3 minutes until fragrant and beginning to soften.
05 - Incorporate carrots and both mushroom varieties. Sauté for 5 minutes until mushrooms develop light golden color.
06 - Return beef cheeks to pot. Pour in beef stock, oyster sauce, dark soy sauce, hoisin sauce, and brown sugar. Add star anise and cinnamon stick. Stir thoroughly to combine all elements.
07 - Bring mixture to a simmer. Cover tightly with lid and transfer to preheated oven or set slow cooker to low.
08 - Braise for 3 to 3.5 hours until beef cheeks yield easily to a fork and sauce has reduced to rich consistency. Add small amount of water if liquid becomes too thick during cooking.
09 - Remove and discard star anise and cinnamon stick. Taste and adjust seasoning with salt and pepper as desired.
10 - Serve immediately over steamed jasmine rice or mashed potatoes. Top with spring onions, fresh coriander, and sliced red chili.

# Expert Tips:

01 -
  • The beef becomes so tender you can cut it with a spoon while developing incredible depth from hours of slow cooking
  • That umami-rich sauce gets better overnight making it perfect for meal prep or make-ahead dinners
02 -
  • Do not rush the searing step because those browned bits create the foundation of flavor in this dish
  • The sauce will look thin initially but reduces and thickens beautifully during the long braising time
03 -
  • Pat the beef thoroughly dry before marinating because excess moisture prevents proper searing
  • Let the dish rest for 10 minutes after removing from the oven before serving

Return