- 2 Tbps olive oil
- 1.5 kg beef cheeks
- 2 onions, diced
- 4 cloves garlic, smashed
- 2 celery stalks, diced
- 2 carrots, diced
- 2 bay leaves
- 1L warm water
- ¼ cup CHEF® Beef Liquid Concentrate
- 1 cup red wine
- 1 cup hoisin sauce
- 5-6 sheets fine pasta or dumpling wrappers
- 3L water
- ¹⁄³ cup CHEF® Beef Liquid Concentrate
- 4 slices fresh ginger
- 2 cloves garlic
- 1 chilli, sliced
- 2 star-anise
- 1 cinnamon stick
- ½ cup hoi sin sauce
Coriander leaves, micro greens, sliced spring onions, sliced chilli, crispy shallots, steamed bok choy
- Preheat oven to 160 degrees.
- Heat oil in a large frying pan and sear the beef cheeks until coloured on all sides, transfer to a deep roasting dish.
- Sauté onion, garlic, celery and carrots until caramelised. Add to the beef with bay leaves and water combined with, CHEF® Beef Liquid Concentrate, wine and hoisin sauce.
- Cover and cook for at least 4-6 hours at 160 degrees. Allow to cool then shred meat and reduce down with 2 cups of the sauce until sticky. Set aside to cool.
- Wrap a large teaspoonful of beef cheek mixture into the
dumpling wrappers or pasta sheets, wetting the edges with water to seal, then crimp to secure the filling. Chill and allow to set before final cooking.
- For the broth, add water, CHEF® Beef Liquid Concentrate, sliced ginger, garlic, chilli, spices and hoisin. Simmer for 10-15 minutes. Taste for seasoning.
- Toss desired salad ingredients together with a little sesame oil.
- To serve, simmer beef cheek parcels in the fragrant broth for a few minutes until tender. Transfer to warm shallow bowls, ladle over broth and top with Asian style salad
Try this dish using pork shoulder instead of beef cheeks
Change this dish to chicken by swapping out the CHEF® Beef Liquid Concentrate for CHEF® Chicken Liquid Concentrate and beef cheeks for chicken thighs