Ingredients
- 5-6 beef cheeks.
- 4cm pieces fresh ginger, grated.
- 1 bunch spring onions, finely chopped.
- 5 cloves garlic.
- 1 small red chilli.
- 1 teaspoon Chinese five-spice powder.
- 1 1/2 teaspoon granulated stevia.
- 1/3 cup Chinese rice wine.
- 1/4 cup tamari.
- 2 cups mushrooms, sliced (shiitakes would be best but browns do the job).
- 1 cup beef stock.
- 1/2 cup water.
- 5-6 beef cheeks.
Directions
- 1. The night before: Combine all the ingredients except the mushrooms and stock in the insert of your slow cooker and toss to combine. Cover and refrigerate overnight.
2. In the morning: Place the mushrooms on top and pour over the stock. Cook on low for 6-8 hours or high for 4-5 hours.
Note
Suggested side: bok choy, sugar snap peas and basmati or jasmine rice.
Cook it in the oven: Prepare as per the recipe above in a casserole dish, cover, then place into a preheated oven on 150°C/300°F/Gas Mark 2 for 2 hours until meat is soft.
These slow cooked Chinese Beef Cheeks are cheap, densely nutritious and insanely delicious.
Ingredients
- 5-6 beef cheeks.
- 4cm pieces fresh ginger, grated.
- 1 bunch spring onions, finely chopped.
- 5 cloves garlic.
- 1 small red chilli.
- 1 teaspoon Chinese five-spice powder.
- 1 1/2 teaspoon granulated stevia.
- 1/3 cup Chinese rice wine.
- 1/4 cup tamari.
- 2 cups mushrooms, sliced (shiitakes would be best but browns do the job).
- 1 cup beef stock.
- 1/2 cup water.
- 5-6 beef cheeks.
Directions
- 1. The night before: Combine all the ingredients except the mushrooms and stock in the insert of your slow cooker and toss to combine. Cover and refrigerate overnight.
2. In the morning: Place the mushrooms on top and pour over the stock. Cook on low for 6-8 hours or high for 4-5 hours.
Note
Suggested side: bok choy, sugar snap peas and basmati or jasmine rice.
Cook it in the oven: Prepare as per the recipe above in a casserole dish, cover, then place into a preheated oven on 150°C/300°F/Gas Mark 2 for 2 hours until meat is soft.