Asian Slow Cooked Beef Cheeks

Ingredients

• 1 kg beef cheeks (4 cheeks)
• 150 ml soy sauce
• 75 ml hoisin sauce
• 75 ml kecap manis
• 1 lemongrass (roughly chopped)
• 2 inch piece of ginger (roughly chopped)
• 3 cloves garlic
• 1 red chilli - roughly chopped
• 150 ml chinese cooking wine
• 600 ml water
• 1 tbsp olive oil
• 300 g carrots
• 400 ml vegetable stock
• 1 inch piece of ginger
• 50 g butter
• 1 pinch salt
• 1 green chili
• 2 cloves garlic
• 1 spring onions
• 4 tbsp lime
• 2 tbsp fish sauce
• 2 tbsp olive oil
• 1 tbsp palm sugar
• 1 handful coriander
• 1 red chili
• 4 tbsp crispy shallots
• coriander

Instructions

1. 1

   --- Beef Cheeks ---

2. 2

   In a dutch oven fry the sear the beef cheeks in 1 tbsp oil until browed all over – approx. 6 minutes

3. 3

   Mix together the hoisin, water, kecap manis, soy & cooking wine

4. 4

   Add the liquids and garlic, ginger & lemongrass to the pot

5. 5

   Bring to a simmer, place a cartouche (see tips) on top and cover with a lid

6. 6

   Bake @ 150c for 2.5-3 hours or until beef cheeks are fork tender

7. 7

   --- Carrot Puree ---

8. 8

   Peel & dice carrots and place in a saucepan with stock and ginger

9. 9

   Simmer until fork tender – approx. 10/12 minutes

10. 10

    Place carrots in a blender along with 75ml of stock and butter

11. 11

    Blend until smooth, adding more of the cooking stock if necessary

12. 12

    --- Nam Jim ---

13. 13

    Roughly chop the chili, garlic & spring onion

14. 14

    Place in a blender with remaining ingredients and blend until smooth(ish)