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Braised Beef Cheeks In Root Beer
- 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
Preheat oven to 320 F.
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.
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.
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.
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.
Serve with rice and steamed Asian greens and garnish with the sliced scallions and toasted sesame seeds.