Asian Style Slow Cooked Beef Cheeks With Mushrooms

The first time beef cheeks appeared in my grocery delivery, I admit I stared at the package completely puzzled. My grandmother had mentioned them once as old-fashioned budget cuts, but Id never actually cooked with them. That rainy Sunday afternoon became an experiment in patience and trust, transforming what looked like tough, unappealing meat into something that fell apart at the mere suggestion of a fork.

I made this for a dinner party during a terrible winter storm when everyone was snowed in at my apartment. The smell of star anise and cinnamon slowly wafting through the rooms had people gathering in the kitchen hours before dinner, wine glasses in hand, asking what magic was happening in the oven. We ate standing up around the counter, warm and full, while snow piled up outside the windows.

Ingredients

• 1.2 kg beef cheeks: These tough cuts transform into impossibly tender meat after long braising, and they absorb flavors beautifully
• 2 tbsp soy sauce: The foundation of our marinade, use gluten-free if needed
• 1 tbsp Shaoxing wine or dry sherry: Adds depth and complexity that you cant quite put your finger on
• 1 tsp freshly ground black pepper: Freshly ground makes a noticeable difference here
• 250 g shiitake mushrooms: Their earthy flavor perfectly complements the rich beef
• 200 g cremini or button mushrooms: Button mushrooms hold their shape during long cooking
• 2 medium carrots: Natural sweetness that balances the salty elements
• 1 large onion: Becomes meltingly soft and sweet as it braises
• 4 cloves garlic: Dont skimp here, it mellows beautifully
• 2-inch piece fresh ginger: Slice it thinly rather than mincing so you can remove it later if desired
• 500 ml beef stock: Homemade is best but a good quality store-bought works perfectly
• 2 tbsp oyster sauce: The secret ingredient for that restaurant-quality depth
• 2 tbsp dark soy sauce: Gives the dish its gorgeous dark color and caramel notes
• 1 tbsp hoisin sauce: Adds a subtle sweetness that rounds everything out
• 1 tbsp brown sugar: Helps with caramelization and balances the salt
• 1 star anise: Just one whole pod creates a lovely aromatic background
• 1 cinnamon stick: An unexpected but brilliant addition to Asian-style braises
• 2 tbsp sesame oil: Save this for cooking with aromatics, not the initial searing
• 2 tbsp vegetable oil: For getting that gorgeous brown crust on the beef
• 2 spring onions, sliced: Fresh contrast to the rich, slow-cooked flavors
• Fresh coriander: Bright and herbaceous, it cuts through the richness
• 1 red chili, sliced: Optional, but I love the subtle heat it brings

Instructions

Marinate the beef:

Combine the beef cheeks with soy sauce, Shaoxing wine, and pepper in a bowl. Cover and refrigerate for at least 30 minutes, though overnight will give you the deepest flavor penetration.

Get your equipment ready:

Preheat your oven to 150°C (300°F) or set your slow cooker to low. This low-and-slow approach is what transforms tough collagen into gelatinous tenderness.

Sear the beef:

Heat vegetable oil in a large Dutch oven over medium-high heat. Sear the beef cheeks on all sides until deeply browned, about 2–3 minutes per side, then remove and set aside.

Cook the aromatics:

Add sesame oil to the same pot. Sauté onions, garlic, and ginger for 3 minutes until fragrant and the onions start to soften.

Add vegetables:

Add carrots and both types of mushrooms. Sauté another 5 minutes until the mushrooms are lightly browned and smell wonderful.

Build the braise:

Return beef cheeks to the pot. Add beef stock, oyster sauce, dark soy sauce, hoisin sauce, brown sugar, star anise, and cinnamon stick. Stir everything together.

Start the slow cook:

Bring to a simmer, cover with a tight-fitting lid, and transfer to the oven or slow cooker. The liquid should barely cover the meat.

Braise until tender:

Cook for 3–3.5 hours, until the beef cheeks are fork-tender and the sauce has thickened beautifully. Check halfway and add a splash of water if needed.

Finish and adjust:

Remove star anise and cinnamon stick. Taste and adjust seasoning with salt and pepper as needed.

Serve with love:

Plate the beef and vegetables, ladle over that incredible sauce, and garnish generously with spring onions, coriander, and sliced chili.

Save

My friend Sarah, whos sworn off beef cheeks since childhood, tried this at my place and went back for thirds. Sometimes the most humble ingredients create the most memorable meals, especially when shared with people who need a little comfort.

Making It Ahead

This recipe is actually better made a day or two ahead. The flavors meld and develop beautifully overnight, and any fat will solidify on top for easy removal. Just reheat gently on the stovetop, adding a splash of water or stock if needed.

Choosing Your Beef

Ask your butcher for beef cheeks with a good amount of fat marbling. They might need to special order them, but its worth the effort. If you absolutely cant find cheeks, beef short ribs make a worthy substitute.

Serving Suggestions

Steamed jasmine rice is my go-to for soaking up that incredible sauce, but creamy mashed potatoes or buttered noodles work just as well. Add some steamed bok choy or sautéed greens for a complete meal.

• Crusty bread is essential for mopping up every last drop
• A simple cucumber salad helps cut through the richness
• Leftovers freeze beautifully for up to three months

Save

Theres something deeply satisfying about taking a tough, overlooked cut of meat and turning it into something extraordinary. This recipe rewards patience and creates the kind of comfort food that makes a house feel like a home.

Common Recipe Questions

→ What cut of beef works best for this dish?

Beef cheeks are ideal due to their high collagen content, which breaks down during slow cooking to create incredibly tender meat. If unavailable, beef short ribs make an excellent substitute with similar rich flavor and texture.

→ Can I make this in a slow cooker instead of the oven?

Absolutely. Set your slow cooker to low and cook for 6-8 hours until the beef is fork-tender. The results will be similarly delicious, making it perfect for busy weekdays or hands-off cooking.

→ How do I know when the beef cheeks are done?

The beef is ready when it offers no resistance to a fork and pulls apart easily. This typically takes 3-3.5 hours in the oven at 150°C or longer in a slow cooker. The sauce should also be thick and richly flavored.

→ Can I prepare this dish ahead of time?

This dish actually improves when made ahead. Prepare it up to 2 days in advance and refrigerate - the flavors meld beautifully overnight. Reheat gently on the stove, adding a splash of water or stock if the sauce has thickened too much.

→ What sides pair well with Asian beef cheeks?

Steamed jasmine rice is traditional and perfect for soaking up the flavorful sauce. Creamy mashed potatoes, fluffy quinoa, or egg noodles also work beautifully. For vegetables, try steamed bok choy, snow peas, or Asian-style greens.

→ Is this dish gluten-free?

The dish can be made gluten-free by using gluten-free soy sauce and checking that your oyster sauce and other condiments are certified gluten-free. Always read labels carefully if you have dietary restrictions.