We have partnered with I Quit Sugar to feature this recipe from Sarah Wilson's new "Slow Cooker Cookbook". Perfect for the weekend or popped on before you leave for work. Don't worry if you don't own a slow cooker... the recipe comes with oven instructions.
These Chinese beef cheeks are a comforting meal to eat on a cool winter's night. Being slow cooked means you extract the most amount of flavour out of the meat, and it retains a whole bunch of the nutrients too.
Sugar Free. Gluten Free. Paleo. Minimal Fructose. 634 Calories Per Serve.
5-6 beef cheeks (approx 1.3-1.5kg)
4cm piece fresh ginger
1 bunch French shallots
5 cloves of garlic
1 bird’s-eye chilli
1 teaspoon Chinese five spice powder
4 tablespoons Chinese rice wine
3 tablespoons tamari sauce
2 cups shiitake mushrooms
1 cup of The Stock Merchant beef stock
1 tablespoon spring onions
1/2 cup water
Please note: If you do not have a slow cooker you can use a heavy based ovenproof pot with a lid in the oven set at 160ºC. Half the slow cook time provided and double the quantity of the stock. We have provided extra stock to accommodate! Check once every hour and stir as required.
The night before
Combine all of the ingredients for the beef cheeks except the mushrooms and 1 cup of stock in your slow cooker and toss to combine. Cover and refrigerate overnight.
In the morning
Place the mushrooms on top and pour over the stock. Cook on low for 7 - 9 hours.
Using absorption method, cook rice. Place the rice in saucepan with 3 cups of cold water, bring to the boil until liquid is completely absorbed and air bubbles have formed. Cover pot, remove from heat and set aside for minimum of 15 minutes. Blanch the Chinese broccoli in large pot of boiling water for no more than two minutes. Plate beef cheeks and sprinkle with diced spring onion.
This recipe was created by I Quit Sugar. For more information visit www.iquitsugar.com
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