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Braised Beef Cheeks In Root Beer
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Ingredients
- 4 large beef cheeks* (approx. 0.5 pounds each)
- ¼ cup vegetable oil
- 2 brown onions, sliced thinly
- 6 cloves garlic, peeled and crushed
- 4” piece of ginger, sliced
- 5 cups Bundaberg Root Beer
- ¾ cup soy sauce
- 2.5 tbsp. balsamic vinegar
- 6 star anise
- 2 cinnamon sticks
- 12 golden shallots, peeled and left whole
- 2 scallions, finely sliced
- 1 tbsp toasted sesame seeds
- Sea salt and fresh ground black pepper
- Cooked rice and steamed Asian greens to serve
*Substitute short ribs if you cannot find beef cheeks
Serves 4
Let's Cook!
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Step 1
Preheat oven to 320 F.
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Step 2
Using a large ovenproof saucepan, heat the oil over medium heat. Add sliced brown onion, garlic and ginger and cook until caramelized and nicely browned.
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Step 3
Add Bundaberg Root Beer, soy, balsamic, star anise and cinnamon and bring the liquid to a boil before reducing heat and simmering for 10 minutes.
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Step 4
Season the beef cheeks with salt and pepper and seal in a hot frying pan, browning on all sides. Place beef cheeks in braising liquid and cover with a sheet of parchment paper and then cover the saucepan with a tight fitting sheet of foil. Braise in the oven for 4-5 hours. Remove from the oven and allow braise to cool before removing beef cheeks.
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Step 5
Strain the liquid into another saucepan and skim the fat off the surface. Bring to a boil and add golden shallots. Reduce the liquid by half over high heat and return beef to braise to warm through.
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Step 6
Serve with rice and steamed Asian greens and garnish with the sliced scallions and toasted sesame seeds.