Authentic Asian Sauces
Braised Beef Cheeks With Parsnip Mash
What You Will Need
Ingredients
- 1 kg Beef cheeks
- 180g Brown onion, finely chopped
- 20g Ginger, grated
- 3 tsp Lee Kum Kee Minced Garlic
- 5g Long red chilli, finely chopped
- 80g Mushrooms, finely chopped
- 1 tbsp Five spice, ground
- ½ tsp White pepper, ground
- 125ml Shaoxing wine
- 25ml Chicken stock, reduced salt
- 2 tbsp Lee Kum Kee Premium Soy Sauce
- 2 tbsp Lee Kum Kee Panda Brand Oyster Sauce
- 1 tbsp Lee Kum Kee Premium Dark Soy Sauce
- 125ml Orange juice, freshly squeezed
- 5g Orange peel
- 5g Thyme, whole
- Mash
- 900g Parsnip, chopped
- 500ml Chicken stock
- 4 tbsp Butter
- ½ - 1 tsp Salt, or to taste
- ½ tsp White pepper, ground
- 1 - 2 tbsp Lemon juice
- Salad
- 120g Lettuce leaves, roughly torn
- 120g Cherry tomatoes, halved
- 1 tsp Sesame Seeds
- ½ tbsp Lee Kum Kee Pure Sesame Oil
- ½ tbsp Lee Kum Kee Premium Soy Sauce
Made with
Lee Kum Kee products
How to make it
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Preheat the oven to 160°C. Using a pot that can go from stovetop to oven, sear the beef cheeks over a medium heat on all sides, until they brown and caramalise. Remove from heat and set aside.
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Add a little oil to the same pan and sauté onion, ginger, Lee Kum Kee Minced Garlic, chilli and mushrooms until onion also caramalises and goes a little brown. Add white pepper and five spice, cook until the mix is fragrant. Add beef cheeks back into the pot, then Shaoxing wine. Let the wine simmer a little and add stock, Lee Kum Kee Premium Soy Sauce, Kum Kee Panda Brand Oyster Sauce, Lee Kum Kee Premium Dark Soy Sauce, orange juice, peel and thyme.
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Cover and put in the oven for approximately 3 hours or until super tender. Check on the meat each hour to make sure the liquid doesn’t reduce too much. If it does start to reduce significantly, or get too sticky, a little water at a time. Turn the cheeks halfway through the cook.
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While beef is cooking, add the parsnip, chicken stock, salt and pepper to a saucepan, cover and simmer gently for about 30 minutes or until parsnip is soft. Keep checking it so the liquid doesn’t evaporate. if liquid gets low, add stock, a little at a time. Add butter in the last five minutes so it doesn’t burn. Remove from heat, allow to cool a little, add lemon juice to taste, then puree in a blender.
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Toss salad ingredients together in a bowl and set aside.
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Serve beef cheeks and parsnip mash together and salad on the side.