Slow-Cooked Soy-Glazed Beef Cheeks

These Asian-Style Beef Cheeks are a celebration of rich, bold flavours and melt-in-the-mouth tenderness. Slow-cooked in a fragrant soy-based sauce with hints of star anise, cinnamon, and ginger, the dish strikes the perfect balance of savoury, sweet, and aromatic notes. Perfect for a cosy dinner or an elegant meal, it pairs beautifully with simple sides like jasmine rice or steamed greens, making it a standout centrepiece for any occasion.

INGREDIENTS

For the beef cheeks:

1 kg beef cheeks, trimmed of excess fat and sinew
2 tbsp plain flour
2 tbsp vegetable oil

For the sauce:

1 large onion, finely chopped
4 garlic cloves, minced
1 thumb-sized piece of ginger, grated
2 red chillies, finely sliced (adjust to your spice preference)
2 tbsp soy sauce
2 tbsp oyster sauce
2 tbsp hoisin sauce
1 tbsp rice wine vinegar
1 tbsp dark soy sauce
500 ml beef stock
2 star anise
1 cinnamon stick
1 tbsp brown sugar

To garnish:

Fresh coriander leaves
Thinly sliced spring onions
Sesame seeds

METHOD

Pat the beef cheeks dry and dust them with plain flour. Shake off any excess.
Heat the vegetable oil in a large heavy-based casserole dish over medium-high heat. Sear the beef cheeks on all sides until browned, then set aside.

For the sauce:

Lower the heat and add the onion, garlic, ginger, and red chillies to the same pot. Sauté for 2–3 minutes until softened and fragrant.
Stir in the soy sauce, oyster sauce, hoisin sauce, rice wine vinegar, and dark soy sauce, ensuring everything is well combined.
Pour in the beef stock and add the star anise, cinnamon stick, and brown sugar. Stir gently and bring the mixture to a simmer.

Cooking the beef cheeks:

Return the seared beef cheeks to the pot, ensuring they are mostly submerged in the sauce. Cover with a lid.
Place in a preheated oven at 150°C (300°F) or simmer gently on the hob. Cook for 4–5 hours, turning the cheeks occasionally, until the meat is tender and falls apart when gently pressed with a fork.

To finish:

Remove the beef cheeks from the pot and cover with foil to keep warm.
Simmer the sauce on the hob until it thickens slightly, about 10–15 minutes. Adjust seasoning with extra soy sauce or sugar if needed.
Serve the beef cheeks with a generous drizzle of sauce, garnished with fresh coriander, spring onions, and sesame seeds.

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Method for Ninja Foodi

Searing the beef cheeks:

Use the Ninja Foodi’s Sauté function on high. Heat a drizzle of vegetable oil in the pot.
Pat the beef cheeks dry, dust with plain flour, and sear them on all sides until golden brown. Remove and set aside.

Preparing the sauce:

Lower the Sauté heat to medium. Add more oil if needed and sauté the onion, garlic, ginger, and red chillies until softened and aromatic (2–3 minutes).
Stir in the soy sauce, oyster sauce, hoisin sauce, rice wine vinegar, dark soy sauce, and brown sugar. Mix well.
Pour in the beef stock, then add the star anise and cinnamon stick.

Cooking the beef cheeks:

Return the seared beef cheeks to the pot, ensuring they’re mostly submerged in the sauce.
Secure the Ninja Foodi lid and set it to the Pressure Cook function. Cook on high pressure for 1 hour.
Allow the pressure to release naturally for 10–15 minutes, then manually release any remaining pressure.

Finishing the sauce:

Remove the beef cheeks and set aside. Use the Sauté function again to simmer the sauce, reducing it until thickened to your liking (10–15 minutes). Adjust seasoning if needed.
Serve the beef cheeks with the sauce and garnish as outlined in the original recipe.

Hot Tips for Ninja Foodi Cooking

For even more tender beef cheeks, let the pressure cook time extend to 75 minutes if they’re particularly large.
Keep an eye on the sauce while reducing to avoid burning, as the Ninja Foodi heats quickly on Sauté.
If your beef cheeks aren’t completely covered by liquid, flip them halfway through cooking to ensure even flavour absorption.

Sides

Steamed Jasmine Rice: Perfect for soaking up the luscious sauce.
Creamy Mashed Potatoes: A comforting and neutral base to balance the bold sauce.
Steamed Greens: Bok choy, gai lan (Chinese broccoli), or tenderstem broccoli drizzled with sesame oil and a sprinkle of salt.
Asian Slaw: A crisp, tangy slaw with shredded cabbage, carrots, and a light sesame-ginger dressing.
Stir-Fried Noodles: Tossed with sesame oil, soy sauce, and a hint of garlic to complement the beef’s umami flavours.
Pickled Vegetables: Pickled daikon, radish, or cucumber provide a refreshing contrast to the richness of the dish.

Ingredient Matches

Sesame: Incorporate sesame seeds or oil into sides for continuity in flavour.
Chilli Heat: If you enjoy spice, chilli oil or fresh sliced chillies can amplify the dish.
Herbs: Coriander, Thai basil, or mint bring fresh, vibrant elements.
Citrus: Add a side of lime wedges for guests to squeeze over their dish for a tangy lift.

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Preparation Time: 20 minutes

Cooking Time: 4–5 hours

Hot Tips

For extra depth of flavour, marinate the beef cheeks in soy sauce, garlic, and ginger overnight before cooking.
If the sauce becomes too thick, add a splash of water or stock to loosen it.
A slow cooker works beautifully for this recipe; cook on low for 8 hours or high for 5–6 hours.

Pairings

Alcoholic Pairings

Dry Riesling: Its bright acidity and subtle sweetness balance the richness of the sauce and cut through the fatty texture of the beef cheeks.
Pinot Noir: A light, fruity red wine with soft tannins complements the dish without overpowering the soy-based flavours.
Shiraz: For those who prefer a fuller-bodied wine, a Shiraz with notes of pepper and dark fruits pairs well with the robust sauce.
Sake: Choose a slightly dry or umami-rich sake, served warm or chilled, to enhance the dish's Asian flavours.
Japanese Whisky: A small glass of smooth Japanese whisky works beautifully as a sipping option, matching the dish's depth.

Non-Alcoholic Pairings

Jasmine Tea: Light, floral, and fragrant, jasmine tea adds a refreshing contrast to the rich beef cheeks.
Ginger Beer: The spicy, sweet flavour of ginger beer complements the aromatic spices in the sauce.
Sparkling Water with Lime: Simple and refreshing, the citrus cuts through the richness and cleanses the palate.
Lychee Iced Tea: The slight fruitiness and floral notes of lychee pair nicely with the bold umami flavours.
Kombucha: A ginger or citrus-flavoured kombucha brings a fizzy, tangy element that complements the dish's spice and savouriness.

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