Slow Cooked Beef Cheeks

Incredibly easy and very tasty served with Kumara mash with coriander salsa. I have also cooked this in my pressure cooker which made the cooking time considerably less ( Like it was 30 minutes !) Recipe by Mindfood


  • 6 dried shiitake mushrooms
  • 1 tbsp peanut oil
  • 800g beef cheeks, trimmed
  • 3/4 cup soy sauce
  • 1 cup rice wine
  • 1 1/4 cups brown sugar (or coconut sugar/stevia)
  • 5cm piece ginger, sliced
  • 2 dried red chillies
  • 2 star anise
  • 2 cinnamon sticks
  • 2 pieced dried mandarin peel (or fresh & just pop in oven for 15 minutes)
  • 20cm piece daikon, cut into chunks (optional)
  • 4-6 whole baby bok choy, trimmed
  • steamed rice


  1. Combine mushrooms and 1/2 cup boiling water. Soak for 30 minutes or until soft. Drain, reserve liquid. Trim stems.
  2. Heat oil in a large frying pan over medium-high heat. Add beef cheeks. Cook, turning, 5 minutes or until browned. Transfer to a plate.
  3. Combine mushroom liquid, soy sauce, rice wine, sugar, ginger, chillies, star anise, cinnamon and mandarin peel in a large pan. Bring to the boil; add beef cheeks. Simmer, covered, on lowest heat, turning occasionally, for 3 hours or until almost tender.
  4. Add mushrooms and daikon. Simmer, covered, for 2 hours or until beef is tender. Add bok choy and simmer for 2 minutes.
  5. Remove beef and pull into chunks. Add back into pan. Serve on steamed rice, or I prefer the kumara mash with  coriander salsa.

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