Asian Style Slow Cooked Beef Cheeks (Printable)

Tender beef cheeks slow-cooked in savory Asian sauces with earthy mushrooms for rich, comforting flavor.

# What You'll Need:

→ Beef & Marinade

01 - 2.6 lbs beef cheeks, trimmed
02 - 2 tbsp soy sauce (use gluten-free if needed)
03 - 1 tbsp Shaoxing wine or dry sherry
04 - 1 tsp 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 tbsp oyster sauce
13 - 2 tbsp dark soy sauce
14 - 1 tbsp hoisin sauce
15 - 1 tbsp brown sugar
16 - 1 star anise
17 - 1 cinnamon stick
18 - 2 tbsp sesame oil
19 - 2 tbsp 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, preferably overnight for optimal flavor penetration.
02 - Set oven to 300°F or prepare slow cooker on low setting.
03 - Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown beef cheeks on all sides for 2-3 minutes per side until deeply caramelized. Remove beef and set aside.
04 - Add sesame oil to the same pot. Cook onions, garlic, and ginger for 3 minutes until fragrant and translucent.
05 - Add carrots and both mushroom varieties. Sauté for 5 minutes until mushrooms develop golden color.
06 - Return beef to pot. Pour in beef stock, oyster sauce, dark soy sauce, hoisin sauce, brown sugar, star anise, and cinnamon stick. Stir thoroughly to distribute seasonings.
07 - Bring mixture to a gentle simmer. Cover tightly with lid and transfer to oven or place in slow cooker on low.
08 - Braise for 3 to 3.5 hours until beef cheeks yield easily to a fork and sauce has reduced to a rich consistency. Check at midpoint and add water if liquid becomes too low.
09 - Discard star anise and cinnamon stick. Taste and adjust seasoning with additional salt and pepper if needed.
10 - Plate immediately, garnished with spring onions, fresh coriander, and sliced chili. Accompany with steamed jasmine rice or creamy mashed potatoes.

# Expert Tips:

01 -
  • The beef becomes meltingly tender, literally falling apart at the mere suggestion of a fork
  • The braising liquid transforms into the most incredible sauce you'll want to spoon over everything
  • It's mostly hands-off cooking, leaving you free to relax while your kitchen smells amazing
02 -
  • The beef needs time to break down, rushing this will result in tough, chewy meat
  • Don't skip the searing step, those browned bits are where flavor lives
  • The sauce will concentrate as it cooks, so keep an eye on liquid levels
03 -
  • Trim excess fat from the beef cheeks before marinating for a cleaner final dish
  • Let the braise rest for 15 minutes before serving to let the flavors settle
  • This tastes even better the next day, make it ahead if you can

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