Braised Beef Cheeks In Sarsaparilla

Prep Time
5 1/2h
Cook Time
5h 30m
Ready In

"Went looking for recipes to use up sarsaparilla after having to buy a packet of 4 when I really only needed less than 1 bottle. Times are estimated."

Original recipe yields 4 servings


  • Serving Size: 1 (334.1 g)
  • Calories 846.5
  • Total Fat - 59.7 g
  • Saturated Fat - 23.6 g
  • Cholesterol - 376.2 mg
  • Sodium - 1121.9 mg
  • Total Carbohydrate - 46.1 g
  • Dietary Fiber - 10.1 g
  • Sugars - 19.3 g
  • Protein - 34.4 g
  • Calcium - 1019.1 mg
  • Iron - 13.5 mg
  • Vitamin C - 23.6 mg
  • Thiamin - 0.3 mg

Step 1

Preheat oven to 160C.

Step 2

Using a large ovenproof saucepan heat the oil over medium heat and add sliced brown onion, garlic and ginger and cook until caramelised and nicely browned.

Step 3

Add sarsaparilla, soy, balsamic, star anise and cinnamon and bring the liquid to a boil before reducing heat and simmering for 10 minutes.

Step 4

Season the beef cheeks with salt and pepper and seal in a hot frying pan, browning on all sides and then place beef cheeks in braising liquid and cover with a sheet of baking paper and then cover the saucepan with a right fitting sheet of aluminium foil.

Step 5

Braise in the oven for 4 to 5 hours and then remove from the oven and allow braise to cool before removing beef cheeks.

Step 6

Strain the liquid into another saucepan and skim the fat off the surface and bring to a boil and add golden shallots and reduce the liquid by half over high heat and return beef to braise to warm through.

Step 7

Serve with rice and steamed Asian greens and garnish with the sliced spring onions and toasted sesame seeds.

Tips & Variations

No special items needed.