2 tablespoons olive oil
1.5 kg beef cheeks
2 onions, diced
4 cloves garlic, smashed
2 celery stalks, diced
2 carrots, diced
2 bay leaves
1 litre warm water
¼ cup CHEF Beef Liquid Concentrate
1 cup red wine
1 cup hoisin sauce
5-6 sheets fine pasta or dumpling wrappers
3 litres water
1/3 cup Nestlé beef Concentrate
4 slices fresh ginger
2 cloves garlic
1 chili, sliced
1 cinnamon stick
½ cup hoisin sauce
Coriander leaves / micro greens / sliced spring onion / Sliced chilli / crispy shallots / steamed bok choy
Heat oil in a large frying pan and sear beef cheeks until coloured on all sides.
Transfer to a deep roasting dish, sauté onion, garlic, celery and carrots until caramelized. Add to the beef, add bay leaves and combined water with, CHEF Beef Liquid Concentrate, wine and hoisin sauce.
Cover and cook for at least 4-6 hours at 160 degrees. Allow to cool then shred meat and reduce down with some of the sauce until sticky. Set aside to cool.
Wrap a large teaspoonful of beef cheek mixture into the dumpling wrappers or pasta sheets, wetting the edges with water to seal, then crimp to secure the filling. Chill and allow to set before final cooking.
For the broth, simmer water, CHEF Beef Liquid Concentrate, sliced ginger, garlic, chili, spices and hoisin. Taste for seasoning.
Toss desired salad ingredients together with a little sesame oil.
To serve, simmer beef cheek parcels in the fragrant broth for a few minutes until tender. Transfer to warm shallow bowls, ladle over broth and top with Asian style salad.
Try this dish using pork shoulder instead of beef cheeks
Change this dish to chicken by swapping out the CHEF Beef Liquid Concentrate for CHEF Chicken Liquid Concentrate and beef cheeks for chicken thighs