Asian Style Slow Cooked Beef Cheeks (Printable)

Tender beef cheeks braised in Asian sauce with mushrooms, slow-cooked to fork-tender perfection for a deeply flavorful and comforting meal.

# What you'll need:

→ Beef & Marinade

01 - 2.6 lbs beef cheeks, trimmed
02 - 2 tablespoons soy sauce (use gluten-free if needed)
03 - 1 tablespoon Shaoxing wine or dry sherry
04 - 1 teaspoon freshly ground black pepper

→ Vegetables

05 - 9 oz shiitake mushrooms, sliced
06 - 7 oz cremini or button mushrooms, quartered
07 - 2 medium carrots, cut into chunks
08 - 1 large onion, roughly chopped
09 - 4 cloves garlic, minced
10 - 2-inch piece fresh ginger, sliced

→ Braising Liquid & Seasonings

11 - 2 cups beef stock
12 - 2 tablespoons oyster sauce
13 - 2 tablespoons dark soy sauce
14 - 1 tablespoon hoisin sauce
15 - 1 tablespoon brown sugar
16 - 1 star anise
17 - 1 cinnamon stick
18 - 2 tablespoons sesame oil
19 - 2 tablespoons vegetable oil (for browning)

→ Garnish

20 - 2 spring onions, sliced
21 - Fresh coriander, to serve
22 - 1 red chili, sliced (optional)

# Directions:

01 - Combine beef cheeks with soy sauce, Shaoxing wine, and black pepper. Cover and refrigerate for at least 30 minutes, up to overnight for optimal flavor penetration.
02 - Preheat oven to 300°F or set slow cooker to low setting.
03 - Heat vegetable oil in a large Dutch oven or heavy-based pot over medium-high heat. Sear beef cheeks on all sides until deeply browned, approximately 2-3 minutes per side. Remove beef and set aside.
04 - Add sesame oil to the same pot. Sauté onions, garlic, and ginger for 3 minutes until fragrant and softened.
05 - Add carrots and both types of mushrooms to the pot. Sauté for 5 minutes until vegetables are lightly browned.
06 - Return beef cheeks to the pot. Pour in beef stock, oyster sauce, dark soy sauce, hoisin sauce, and brown sugar. Add star anise and cinnamon stick. Stir thoroughly to combine all ingredients.
07 - Bring the mixture to a simmer, cover with a tight-fitting lid, and transfer to the preheated oven or continue cooking in the slow cooker on low setting.
08 - Braise for 3 to 3.5 hours, or until beef cheeks are fork-tender and the sauce has reduced to a rich consistency. Check halfway through cooking and add a splash of water if the sauce becomes too thick.
09 - Remove and discard star anise and cinnamon stick. Taste the braising liquid and adjust seasoning with salt and pepper as desired.
10 - Serve immediately, garnished with sliced spring onions, fresh coriander, and sliced red chili. Excellent when paired with steamed jasmine rice or creamy mashed potatoes.

# Expert Suggestions:

01 -
  • The beef becomes impossibly tender while developing a deep, concentrated flavor that expensive cuts simply cant match
  • This dish tastes even better the next day, making it perfect for meal prep or feeding a crowd
02 -
  • Beef cheeks need that long cooking time to break down the collagen into gelatin, so dont rush the process or reduce the cooking time
  • The sauce will thicken naturally as it cools, so resist the urge to reduce it further during cooking
03 -
  • Dont skip the searing step—those browned bits on the bottom of the pot are where depth of flavor comes from
  • If the sauce tastes too salty at the end, add a peeled potato during the last 30 minutes of cooking to absorb excess salt

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