Preheat the oven to 160°C. Using a pot that can go from stovetop to oven, sear the beefcheeks over a medium heat on all sides, until they brown and caramalise. Removefrom heat and set aside.
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.
Cover and put in the oven for approximately3 hours or until super tender. Check on the meat each hour to make sure theliquid doesn’t reduce too much. If it does start to reduce significantly, orget too sticky, a little water at a time. Turn the cheeks halfway through thecook.
While beef is cooking, add the parsnip,chicken stock, salt and pepper to a saucepan, cover and simmer gently for about30 minutes or until parsnip is soft. Keep checking it so the liquid doesn’tevaporate. if liquid gets low, add stock, a little at a time. Add butter in thelast 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.
Toss salad ingredients together in a bowland set aside.
Serve beef cheeks and parsnip mash togetherand salad on the side.