December 28, 2017
Comfort Food, Main Dish, Beef,
Vegetables, Onions, Asian, Winter, Oven Bake, Stove Top, Gluten-Free, No Eggs, Non-Dairy more
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"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."
Preheat oven to 160C.
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.
Add sarsaparilla, soy, balsamic, star anise and cinnamon and bring the liquid to a boil before reducing heat and simmering for 10 minutes.
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.
Braise in the oven for 4 to 5 hours and then remove from the oven and allow braise to cool before removing beef cheeks.
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.
Serve with rice and steamed Asian greens and garnish with the sliced spring onions and toasted sesame seeds.
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