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Grid Iron Meat

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.

Shop for Ingredients

Ox Cheek – 1kg

Native Breed Beef Cheeks

Ox cheek is a rich, beefy and tender cut of beef that’s best cooked through braising, slow roasting, or in stews, soups, and pies.

In addition to its delicious flavour, ox cheek is also a good source of protein and other essential nutrients. It is high in iron and zinc, making it a healthy choice for those looking to incorporate more red meat into their diet.

There are usually around three cheeks in a kilo.

£28.50

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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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