Braised Beef Cheeks In Sarsaparilla

Let's Cook!

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  Step 1

  Preheat oven to 160 C.

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  Step 2

  Using a large ovenproof saucepan, heat the oil over medium heat. Add sliced brown onion, garlic and ginger and cook until caramelised and nicely browned.

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  Step 3

  Add Bundaberg Sarsaparilla, soy, balsamic, star anise and cinnamon and bring the liquid to a boil before reducing heat and simmering for 10 minutes.

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  Step 4

  Season the beef cheeks with salt and pepper and seal in a hot frying pan, browning on all sides. Place beef cheeks in braising liquid and cover with a sheet of baking paper and then cover the saucepan with a tight fitting sheet of aluminium foil. Braise in the oven for 4-5 hours. Remove from the oven and allow braise to cool before removing beef cheeks.

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  Step 5

  Strain the liquid into another saucepan and skim the fat off the surface. Bring to a boil and add golden shallots. Reduce the liquid by half over high heat and return beef to braise to warm through.

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  Step 6

  Serve with rice and steamed Asian greens and garnish with the sliced spring onions and toasted sesame seeds.