Braised Australian Beef Cheek

by Darinee Durai @ 23 Dec 2016
Braised Australian Beef Cheek Cooking oil for deep-frying
150g leeks, slivered
150g garlic cloves, peeled and slivered
100g (each) spring onions, ginger knobs, scraped and
shallots, peeled and slivered
Australian wagyu beef cheek (500g)
150 yellow soybean paste
80g oyster sauce
50g dried flounder powder
20g cinnamon powder
15g chicken powder
15g rock sugar
2 bay Leaves
1 star anise
1 amomum tsaoko (black cardamom)
Heat deep fryer with cooking oil to smoking point and deep-fry the slivered leeks, garlic, spring onions, ginger and shallots until crispy. Remove and drain well on absorbent paper towels. Set aside.
Heat cooking pot with cooking oil over a medium heat until hot. Add in the wagyu beef cheek and pan-sear on both sides until a nice crust is formed. Add in all
the seasoning ingredients and braise the waygu beef
cheek for about an hour and 40 minutes over a low
heat. Remove cooking pot from the heat, cover with a
lid and set aside for about 20 minutes. Remove braised
wagyu beef cheek from the stock and cut into pieces.
Place the braised wagyu beef cheek pieces into each
serving bowl and garnish with the deep-fried slivered vegetables. Serves 4