Asian Style Slow Cooked Beef Cheeks (Print Version)
Tender beef cheeks braised in umami-rich Asian sauce with earthy mushrooms for deeply flavorful comfort.
# What You'll Need:
→ Beef & Marinade
01 - 2.6 lbs beef cheeks, trimmed
02 - 2 tablespoons soy sauce (use gluten-free if needed)
03 - 1 tablespoon Shaoxing wine or dry sherry
04 - 1 teaspoon freshly ground black pepper
→ Vegetables
05 - 9 oz shiitake mushrooms, sliced
06 - 7 oz cremini or button mushrooms, quartered
07 - 2 medium carrots, cut into chunks
08 - 1 large onion, roughly chopped
09 - 4 cloves garlic, minced
10 - 2-inch piece fresh ginger, sliced
→ Braising Liquid & Seasonings
11 - 2 cups beef stock
12 - 2 tablespoons oyster sauce
13 - 2 tablespoons dark soy sauce
14 - 1 tablespoon hoisin sauce
15 - 1 tablespoon brown sugar
16 - 1 star anise
17 - 1 cinnamon stick
18 - 2 tablespoons sesame oil
19 - 2 tablespoons vegetable oil (for browning)
→ Garnish
20 - 2 spring onions, sliced
21 - Fresh coriander, to serve
22 - 1 red chili, sliced (optional)
# Directions:
01 - Combine beef cheeks with soy sauce, Shaoxing wine, and black pepper. Cover and refrigerate for at least 30 minutes, or overnight for maximum flavor penetration.
02 - Set oven to 300°F or program slow cooker to low heat setting.
03 - Heat vegetable oil in a Dutch oven or heavy pot over medium-high heat. Brown beef cheeks on all sides for 2–3 minutes per side until caramelized. Remove and reserve.
04 - Add sesame oil to the same pot. Sauté onion, garlic, and ginger for 3 minutes until fragrant and softened.
05 - Incorporate carrots and both mushroom varieties. Cook for 5 minutes until vegetables develop light color.
06 - Return beef to pot. Pour in beef stock, oyster sauce, dark soy sauce, hoisin sauce, and brown sugar. Add star anise and cinnamon stick. Stir until fully incorporated.
07 - Bring mixture to a gentle simmer. Cover tightly with lid and transfer to oven or slow cooker.
08 - Braise for 3 to 3.5 hours until beef cheeks yield easily to a fork. Check liquid levels midway through cooking; add water if sauce reduces too much.
09 - Discard star anise and cinnamon stick. Taste and adjust seasoning with salt and pepper as needed.
10 - Serve immediately, topped with spring onions, coriander, and sliced chili. Accompany with steamed jasmine rice or mashed potatoes.
# Expert Tips:
01 -
- The beef cheeks become impossibly tender after hours of slow braising, transforming from tough cuts into meat that surrenders at the slightest touch of your fork
- The Asian-inspired sauce creates layers of umami depth that develop beautifully over time, making your house smell incredible
- This dish tastes even better the next day, so it is perfect for meal prep or feeding a crowd with minimal last-minute effort
02 -
- The beef cheeks need that initial sear to develop flavor compounds that cannot be achieved through braising alone, so do not skip this step even if you are tired
- Removing the star anise and cinnamon stick before serving is essential because biting into a whole pod of either spice is an unpleasant surprise that ruins the eating experience
- Your braising liquid will reduce significantly during cooking, so start with enough liquid to almost submerge the meat, but do not worry if it looks like too much at first
03 -
- Pat the beef cheeks completely dry before searing, as any moisture will prevent proper browning and steam the meat instead of creating that flavorful crust
- Let the finished dish rest for 10 to 15 minutes before serving, as this allows the sauce to thicken slightly and the flavors to settle into their final form