"Sam and his crew are the new custodians
of all I Quit Sugar recipes"

Recipes | 28 by Sam Wood
founder, IQS
 

Chinese Slow-Cooked Beef Cheeks

By IQS Slow Cooker Cookbook

I Quit Sugar - Chinese beef cheeks
  • 6-8 servings
  • Prep - 8 hours
    Cooking - 8 hours
  • Total - 16 hours
I Quit Sugar - Chinese beef cheeks

These slow cooked Chinese Beef Cheeks are cheap, densely nutritious and insanely delicious.  

Servings: 6-8
Preparation: 8 hours
Cooking: 8 hours

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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.