Braised Beef Cheeks In Sarsaparilla
Recipe: #28837
December 28, 2017
"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."
Ingredients
Nutritional
- 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 by Step Method
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
No special items needed.