Friday, 28 July 2017

Slow Cook Braised beef cheeks Noodle

I found some beef cheeks in the grocer, I have never eaten beef cheeks but I think it should be nice as I love fish cheeks.  So the curiosity in me, decided to grab some home without knowing how I should cook it.

Usually I love to braised beef and I think it will be a good idea.  Braised food definitely goes well with either rice or noodle.

Since I am too lazy to watch of the stove, I just dump everything inside the slow cooker and let it do the cooking.  My trusty slow cooker that I love to bits since my married days.

Findings: The hardest part is to trim off all the fats and tendon but the reward is a tender meat.  

What you need:

4 spring onions
1 piece dried orange skin 橙皮
6 cloves garlic, crushed
30g fresh ginger,  skinned and sliced thickly
375ml chinese rice wine
120ml light soy sauce (less salt version)
200g brown sugar
½ tsp sesame oil
4 pcs star anise
1 cinnamon sticks
1 kg beef cheeks


Soak the dried orange skin and scrap off the pits part.

Trim onions, cut into 6cm (2½-inch) lengths. 

In a hot wok with little oil, sautee onion, rind, garlic, ginger, wine, sauce, sugar, oil, star anise and cinnamon until fragrant.

Add these together with 2.5-litre of water in a slow cooker.

Add in the brown sugar and stir until the sugar dissolves.

Add beef, turn to coat in mixture. Cook, covered, on low, for 8 hours.

Serve beef with a little cooking liquid.  (I thicken up the sauce a little with cornstarch).


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