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Braised Beef Cheeks In Root Beer

5/5 (1 Review)
Braised-beef-cheeks-in-Sarsaparilla

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 Serves 4

Let's Cook!

  • Combine

    Step 1

    Preheat oven to 320 F.

  • Combine

    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.

  • Combine

    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.

  • Combine

    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.

  • Combine

    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.

  • Combine

    Step 6

    Serve with rice and steamed Asian greens and garnish with the sliced scallions and toasted sesame seeds.