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Braised Beef Cheeks In Sarsaparilla
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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
Let's Cook!
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Step 1
Preheat oven to 160 C.
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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 caramelised and nicely browned.
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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.
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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 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.
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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 spring onions and toasted sesame seeds.