Sunday, 13 July 2014

Slow cooked ginger and dark soy beef cheeks

I have always believed that friends reflect many facets to your personality. As a teenager i was impressionable, introverted and shied from public speaking. I struggled to engage in conversation with friends who were confident, vivacious and had conviction in their opinions. It was not until i reached my thirties, that i realised how much i have changed and how grateful i am to call my friends family.

slow cooked ginger and dark soy beef cheeks pot

Hot pot night, Christmas in July and satay nights are the perfect excuse to bring together my closest and celebrate our friendship highs and lament on past lives! With my witty bunch i often get inspired to be better at what i do and learn that friendships (old and new) always bring laughter to the kitchen.

slow cooked ginger and dark soy beef cheeks

Items You Need:

- 1 knob of ginger ( peeled and bruised)
- 500 grams (2 pieces) of beef cheeks
- 6 large Chinese mushrooms (if dried soak in water overnight and remove stalks)
- 3 star anise (I used 1 tsp of five spice in this recipe as i ran out of star anise)
- 2 tablespoons of dark soy
- 2 tablespoons of ABC sauce (caramelised sauce)
- 2 tablespoons of flour
- 1 tablespoon of olive oil

What's Next?

1. Using a paper towel, pat the beef cheeks dry. Coat with flour and set aside

2. Heat a medium sized pot with oil and sear the beef (3 minutes on each side). Remove and place into the slow cooker.

3. In a small saucepan fry the ginger and star anise on low - medium heat. When fragrant, add the soy, ABC sauce and a tablespoon of water. Continue to stir for 10 minutes. When the sauce simmers and starts to stick add another tablespoon of water, enough to avoid burning and stir in the Chinese mushrooms.

4. Pour the sauce on top of the braised beef and marinate well in the slow cooker. Cover and slow cook on high for 3-4 hours. Be sure to check intermittently and add some water to avoid the beef sticking too much to the pot

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