Beef Cheeks

Recipe

Asian Style Beef Cheek

·         1 tablespoon coconut oil

·         4 organic pasture-fed beef cheeks

·         2 cinnamon sticks

·         2 star anise

·         2 teaspoon Chinese five spice

·         4 small or 2 large organic onions

·         2 tablespoons organic raw honey

·         6 garlic cloves sliced into around 4 chunks each

·         1 litre organic beef bone broth

·         Sea salt to taste

·         Black pepper to taste

·         2 teaspoons of cornflour

Pre 10 min > Cook 4hrs > Serves 4

Preheat oven to Gas 9 / 250˚C

Place a large frying pan over a high heat and add the coconut oil, gently placing in the beef cheeks to brown all over, then place into a casserole dish with a lid.

Add into the dish all the remaining ingredients and add more water if needed. The beef cheeks should be almost completely covered.

Put the lid on, place in your preheated oven and turn down to gas mark 1 / 140˚C. Cook for around 4 hrs or until the beef cheeks fall apart.

Remove the beef cheeks from the cooking liquid, add the cornflour to a little cold water, mix into the cooking liquid and stir to thicken.

Serve the beef cheeks on a bed of cooked rice, with some blanched pak choi, and sautéed shitake mushrooms, generously topped with the thickened cooking liquid.