Braised Beef Cheeks In Sarsaparilla

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.