How to make it

1. Heat the oven to 160°C.
   Using a pot/casserole that can go from stovetop to oven, heat a film of oil over medium-high heat and sear the beef cheeks over a medium-high heat on all sides, until they brown on all sides. Remove from heat and set aside.

2. Add a little more oil to the same pan and gently cook the onion, ginger, garlic, chilli and mushrooms for 5 minutes. Add the five spice and white pepper, cook for 30 seconds until fragrant. Add beef cheeks back into the pot, along with the rice wine. Let the wine simmer a little and then add the stock, soy sauce, oyster sauce, dark soy sauce, orange juice, peel and thyme.

3. Cover and cook 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. Turn the cheeks halfway through cooking.

4. To make the mash:  combine the parsnip, chicken stock and a sprinkle of salt and pepper in a saucepan, cover and simmer gently for about 20 minutes or until the parsnip is tender. Keep checking it so the liquid doesn’t evaporate. if liquid gets low, add more stock or water. Add butter to the pan for the last 5 minutes of cooking.  Remove from heat, allow to cool a little, mash or puree in a blender, add a little lemon juice to taste.
   

5. Toss the lettuce, tomato and sesame seeds together in a bowl, drizzle with a little sesame oil.

   Serve the beef cheeks and parsnip mash with salad on the side.

6. Tip: Instead of salad you may like to serve this with wilted greens alongside.