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Braised Beef Cheeks In Sarsaparilla

Braised-beef-cheeks-in-Sarsaparilla

Ingredients

  • 4 large beef cheeks (approx. 180 gm each)
  • 12 golden shallots, peeled and left whole
  • 2 spring onions, finely sliced
  • ¼ cup vegetable oil
  • 2 brown onions, sliced thinly
  • 6 cloves garlic, peeled and crushed
  • 10cm piece of ginger, sliced
  • 5 cups Bundaberg Sarsaparilla
  • ¾ cup soy sauce
  • 2 ½ tbsp. balsamic vinegar
  • 6 star anise
  • 2 cinnamon sticks
  • Sea salt and fresh ground black pepper
  • 1 tbsp toasted sesame seeds
Serves 4 Serves 4

Let's Cook!

  • Combine

    Step 1

    Preheat oven to 160 C.

  • Combine

    Step 2

    Using a large ovenproof saucepan, heat the oil over medium heat. Add sliced brown onion, garlic and ginger and cook until caramelised and nicely browned.

  • Combine

    Step 3

    Add Bundaberg Sarsaparilla, 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 baking paper and then cover the saucepan with a tight fitting sheet of aluminium 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 spring onions and toasted sesame seeds.