Jo’s Asian Beef Cheeks

Firstly this week I need to tell you that when I did the Blueberry Tart recipe I left out the sugar. So the ingredients for the tart filling should include 1/2 cup (120g) of sugar beaten with the eggs. I do try to check these recipes so my apologies to anyone who tried and found it to be a little less sweet than usual!

I made the Blueberry Tart on the weekend to have after these Asian Beef Cheeks which are always a big hit. Pretty easy for me as once they’re in the casserole with all the other ingredients, there’s not much to do except serve them.

Jo’s Asian Beef Cheeks

Ingredients (for 8 people)
2.5kg beef cheeks (they disintegrate in the cooking)
1 bunch shallots (trim some of the tops to use for garnish)
3 cups mushrooms (Swiss browns, shitake)
6 cloves garlic, thinly sliced
5cm piece of ginger, grated
1 tsp chilli, chopped
1 tsp Chinese 5 spice mix
2 tbsp palm sugar
1/2 cup white wine
1/2 cup soy sauce
1 cup beef stock

Method
Heat oven to 200 degrees.
Cut each beef cheeks into two pieces (2.5kg of beef cheeks from my butcher is about 5 pieces of beef cheek) and place in the bottom of a large casserole pot
Add the chopped shallots, sliced mushrooms, garlic, ginger, chilli, Chinese 5 spice mix, palm sugar, white wine, soy sauce and beef stock. Cover the casserole pot.
If serving in the evening, pop into the oven at midday for 15 minutes then turn down to 110 degrees and leave there for the next 7 hours. Check on a couple of times, stirring after about 5 hours. If you think there is too much liquid, leave the lid off for the last hour.
Serve after 7 hours with a rice dish and green vegetables.

So simple! And so tasty.

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