Asian Style Slow Cooked Beef Cheeks With Mushrooms (Print Version)
Tender beef cheeks slow-cooked in umami-rich Asian sauce with mushrooms for a deeply flavorful comforting dish.
# What You Need:
→ Beef & Marinade
01 - 2.6 pounds beef cheeks, trimmed
02 - 2 tablespoons soy sauce (use gluten-free if needed)
03 - 1 tablespoon Shaoxing wine or dry sherry
04 - 1 teaspoon freshly ground black pepper
→ Vegetables
05 - 9 ounces shiitake mushrooms, sliced
06 - 7 ounces cremini or button mushrooms, quartered
07 - 2 medium carrots, cut into chunks
08 - 1 large onion, roughly chopped
09 - 4 cloves garlic, minced
10 - 2-inch piece fresh ginger, sliced
→ Braising Liquid & Seasonings
11 - 2 cups beef stock
12 - 2 tablespoons oyster sauce
13 - 2 tablespoons dark soy sauce
14 - 1 tablespoon hoisin sauce
15 - 1 tablespoon brown sugar
16 - 1 star anise
17 - 1 cinnamon stick
18 - 2 tablespoons sesame oil
19 - 2 tablespoons vegetable oil (for browning)
→ Garnish
20 - 2 spring onions, sliced
21 - Fresh coriander, to serve
22 - 1 red chili, sliced (optional)
# Directions:
01 - Combine beef cheeks with soy sauce, Shaoxing wine, and black pepper. Cover and refrigerate for at least 30 minutes, up to overnight for optimal flavor penetration.
02 - Preheat oven to 300°F or set slow cooker to low heat setting.
03 - Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear beef cheeks on all sides until deeply browned, approximately 2–3 minutes per side. Remove beef and set aside.
04 - Add sesame oil to the same pot. Sauté onions, garlic, and ginger for 3 minutes until fragrant and softened.
05 - Add carrots and both mushroom varieties. Sauté for 5 minutes until vegetables begin to develop light color.
06 - Return beef cheeks to the pot. Pour in beef stock, oyster sauce, dark soy sauce, hoisin sauce, and brown sugar. Add star anise and cinnamon stick. Stir thoroughly to incorporate all ingredients.
07 - Bring mixture to a gentle simmer. Cover tightly with lid and transfer to preheated oven or continue cooking in slow cooker on low setting.
08 - Braise for 3–3.5 hours until beef cheeks are fork-tender and sauce has reduced to rich consistency. Check midway through cooking and add small amount of water if liquid becomes too low.
09 - Remove and discard star anise and cinnamon stick. Taste and adjust seasoning with additional salt and pepper as desired.
10 - Serve immediately, garnished with spring onions, fresh coriander, and sliced chili. Accompany with steamed jasmine rice or creamy mashed potatoes.
# Insider Tips:
01 -
- The slow braise turns an inexpensive cut into the most meltingly tender beef youve ever tasted
- The Asian sauce balances sweet, salty, and umami so perfectly youll want to drink it straight
- It tastes even better the next day, making it ideal for meal prep or feeding a crowd
02 -
- Beef cheeks need that long cooking time to break down the collagen, so dont rush this process
- The sauce will reduce and concentrate, so start with enough liquid to keep things moist
- Star anise can overpower if left too long, so fish it out at the end
03 -
- Pat the beef completely dry before searing for the best crust formation
- Let the braise come to room temperature before refrigerating to prevent condensation