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Braised Beef Cheeks In Sarsaparilla
- 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
Preheat oven to 160 C.
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.
Add Bundaberg Sarsaparilla, 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 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.
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 spring onions and toasted sesame seeds.