Asian Slow Cooked Beef Cheeks Recipe with Rich Flavor

Why You’ll Love This Asian Style Slow Cooked Beef Cheeks

This recipe for Asian style slow cooked beef cheeks offers a perfect blend of simplicity and rich flavors that make it ideal for home cooks looking for something special without too much fuss. With minimal prep time, you can let the oven work its magic, resulting in tender meat that’s packed with Asian-inspired tastes. Whether you’re a busy parent or a food enthusiast, this dish brings ease and satisfaction to your table, making it a go-to choice for weeknight dinners or weekend treats.

One key reason you’ll enjoy this Asian style slow cooked beef cheeks is its straightforward preparation that fits into modern lifestyles. It requires just a few steps to get started, and then the slow cooking process handles the rest, freeing you up for other activities. Plus, the nutritional perks are noteworthy, as beef cheeks provide collagen and protein that support overall wellness, all enhanced through gentle cooking methods that preserve these benefits.

Beyond nutrition, the versatility of this recipe shines through, allowing adaptations for various dietary preferences while keeping the core appeal intact. It’s easy to tweak for gluten-free needs or even vegan swaps, ensuring everyone can savor the deep, aromatic flavors from Asian spices. This makes Asian style slow cooked beef cheeks a flexible favorite that adapts to your kitchen routine and dietary goals.

Essential Ingredients for Asian Style Slow Cooked Beef Cheeks

Gathering the right ingredients is key to creating an authentic Asian style slow cooked beef cheeks dish. Below, you’ll find a comprehensive list of everything needed, organized for easy shopping and preparation. This ensures you have all the elements for the main recipe, along with complementary components like carrot puree and Nam Jim dressing.

Main Ingredients

• 1 kg beef cheeks (4 cheeks)
• 150 ml soy sauce
• 75 ml hoisin sauce
• 75 ml sweet soy sauce (kecap manis)
• 1 stalk lemongrass, roughly chopped
• 2 inch piece of ginger, roughly chopped
• 3 cloves garlic
• 1 red chili, roughly chopped
• 150 ml Chinese cooking wine
• 600 ml water
• 1 tbsp olive oil

Carrot Puree Ingredients

• 300 g carrots
• 400 ml vegetable stock
• 1 inch piece of ginger
• 50 g butter
• Pinch of salt

Nam Jim Dressing Ingredients

• 1 green chili
• 2 cloves garlic
• 1 spring onion
• 4 tbsp lime juice
• 2 tbsp fish sauce
• 2 tbsp olive oil
• 1 tbsp palm sugar
• Handful of coriander

Garnish Ingredients

• 1 red chili
• 4 tbsp coriander

These ingredients come together to create layers of flavor, with the beef cheeks absorbing the umami from soy and hoisin. For special dietary options, you can swap soy sauce for tamari if needed, or use plant-based alternatives for a vegan version.

How to Prepare the Perfect Asian Style Slow Cooked Beef Cheeks: Step-by-Step Guide

Getting started with Asian style slow cooked beef cheeks is simple and rewarding. Begin by preparing your ingredients and workstation to make the process smooth. Follow these steps to achieve tender, flavorful results that will impress your family or guests.

First, sear the beef cheeks in 1 tbsp olive oil in a heavy pot until browned all over, which takes about 6 minutes. This step locks in the juices and builds a rich base for the dish. Next, mix 75 ml hoisin sauce, 600 ml water, 75 ml sweet soy sauce, 150 ml soy sauce, and 150 ml Chinese cooking wine in a bowl.

Then, add the liquid mixture to the pot along with the seared meat, 3 cloves garlic, 2 inch piece of ginger, and 1 stalk lemongrass. Bring everything to a simmer and cover the pot with baking paper and a lid for even cooking. Bake at 150°C for 2.5 to 3 hours until the beef cheeks are fork tender, turning them halfway if the liquid doesn’t fully cover the meat.

For the carrot puree, peel and dice 300 g carrots, then simmer them in 400 ml vegetable stock with 1 inch piece of ginger for 10-12 minutes. Blend the carrots with 50 g butter and 75 ml of the stock until smooth, adding more stock if needed, and season with a pinch of salt. Finally, for the Nam Jim dressing, roughly chop 1 green chili, 2 cloves garlic, and 1 spring onion, then blend with 4 tbsp lime juice, 2 tbsp fish sauce, 2 tbsp olive oil, 1 tbsp palm sugar, and a handful of coriander until partially smooth.

Once everything is ready, garnish with 1 red chili and 4 tbsp coriander for a fresh finish. The total preparation time is 15 minutes, with cooking taking 2.5 to 3 hours, serving 4 people. Explore more slow cooker options on our blog for similar dishes.

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Dietary Substitutions to Customize Your Asian Style Slow Cooked Beef Cheeks

Making Asian style slow cooked beef cheeks adaptable is easy with a few simple swaps. This lets you tailor the recipe to fit different needs, whether for health reasons or personal taste. Let’s look at how you can modify ingredients without losing the dish’s core appeal.

For protein alternatives, replace beef cheeks with jackfruit or seitan for vegan options, or try pork shoulder for a different twist. When it comes to sauces, use gluten-free tamari instead of soy sauce to keep things inclusive. You can also add vegetables like bok choy or carrots to boost nutrition and vary the texture, adjusting ginger and garlic quantities to control spice levels.

These changes help maintain the rich flavors of Asian style slow cooked beef cheeks while making it accessible for all.

Mastering Asian Style Slow Cooked Beef Cheeks: Advanced Tips and Variations

To take your Asian style slow cooked beef cheeks to the next level, try some pro techniques like marinating the beef overnight for deeper flavor infusion. Searing the meat before cooking locks in juices, ensuring every bite is moist and tasty. For variations, experiment with adding star anise or cinnamon to enhance the spice profile and make the dish your own.

Presentation matters too top with sesame seeds and fresh herbs for a visually appealing plate. If you’re planning ahead, prepare components like the Nam Jim dressing in advance; they store well and let flavors develop. Check out advanced cooking tips on our site for more ideas. According to a source on ginger’s benefits, ingredients like ginger add not just flavor but health perks, as seen in health benefits of ginger.

How to Store Asian Style Slow Cooked Beef Cheeks: Best Practices

Proper storage keeps your Asian style slow cooked beef cheeks fresh and tasty for later. After cooling, put leftovers in airtight containers and keep them in the fridge for up to 3-4 days. For longer term, freeze portions in freezer-safe bags, removing air to avoid freezer burn, and they’ll last up to 3 months.

When reheating, do it gently on low heat or in the microwave with a bit of broth to keep the meat moist add about 100 ml water if needed. This method works well for meal prep, letting you cook once and enjoy multiple times. Remember, components can be prepared ahead for convenience, as mentioned in the tips.

• Refrigerate within 2 hours of cooking.
• Use freezer bags for easy thawing.
• Reheat slowly to retain tenderness.

FAQs: Frequently Asked Questions About Asian Style Slow Cooked Beef Cheeks

Asian Style Slow Cooked Beef Cheeks

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🍲 Savor the rich, tender texture of beef cheeks infused with vibrant Asian flavors in this slow-cooked recipe.
🌿 Perfect for a comforting meal, this dish offers a delightful balance of savory, sweet, and spicy notes that enhance the natural taste of the meat.

• Total Time: 2 hours 45 minutes
• Yield: 4 servings

Ingredients

– 1 kg beef cheeks (4 cheeks)

– 150 ml soy sauce

– 75 ml hoisin sauce

– 75 ml sweet soy sauce (kecap manis)

– 1 stalk lemongrass, roughly chopped

– 2 inch piece of ginger, roughly chopped

– 3 cloves garlic

– 1 red chili, roughly chopped

– 150 ml Chinese cooking wine

– 600 ml water

– 1 tbsp olive oil

– 300 g carrots

– 400 ml vegetable stock

– 1 inch piece of ginger

– 50 g butter

– Pinch of salt

– 1 green chili

– 2 cloves garlic

– 1 spring onion

– 4 tbsp lime juice

– 2 tbsp fish sauce

– 2 tbsp olive oil

– 1 tbsp palm sugar

– Handful of coriander

– 1 red chili

– 4 tbsp coriander

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Instructions

1-First, sear the beef cheeks in 1 tbsp olive oil in a heavy pot until browned all over, which takes about 6 minutes. This step locks in the juices and builds a rich base for the dish.

2-Next, mix 75 ml hoisin sauce, 600 ml water, 75 ml sweet soy sauce, 150 ml soy sauce, and 150 ml Chinese cooking wine in a bowl.

3-Then, add the liquid mixture to the pot along with the seared meat, 3 cloves garlic, 2 inch piece of ginger, and 1 stalk lemongrass. Bring everything to a simmer and cover the pot with baking paper and a lid for even cooking. Bake at 150°C for 2.5 to 3 hours until the beef cheeks are fork tender, turning them halfway if the liquid doesn’t fully cover the meat.

4-For the carrot puree, peel and dice 300 g carrots, then simmer them in 400 ml vegetable stock with 1 inch piece of ginger for 10-12 minutes. Blend the carrots with 50 g butter and 75 ml of the stock until smooth, adding more stock if needed, and season with a pinch of salt.

5-Finally, for the Nam Jim dressing, roughly chop 1 green chili, 2 cloves garlic, and 1 spring onion, then blend with 4 tbsp lime juice, 2 tbsp fish sauce, 2 tbsp olive oil, 1 tbsp palm sugar, and a handful of coriander until partially smooth.

6-Once everything is ready, garnish with 1 red chili and 4 tbsp coriander for a fresh finish.

Last Step:

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Notes

⏲️ Components like carrot puree and Nam Jim dressing can be prepared ahead for convenience.
🔥 Use the sauce as is or reduce it on the stove for a deeper, richer flavor.
💧 If the cooking liquid doesn’t fully cover the meat, turn the beef cheeks halfway through cooking to ensure even tenderness.
💦 When reheating, add about 100 ml water to keep the meat moist and tender.
🍲 For slow cooker adaptation, sear meat first, reduce liquid slightly, and cook on low for about 6 hours or until tender.

• Author: Brandi Oshea
• Prep Time: 15 minutes
• Cook Time: 2.5 to 3 hours
• Cook Time: 2.5 to 3 hours
• Category: Main Dish
• Method: Slow Cooking, Baking
• Cuisine: Asian

Nutrition

• Serving Size: 1 serving