1-Prep Ingredients: Let’s dive into making this Asian style slow cooked beef cheeks recipe, which is straightforward and rewarding. Start by preparing your ingredients: trim any excess fat from the 1 kg of beef cheeks and roughly chop the aromatics like 1 lemongrass stalk, 2 inches of ginger, 3 cloves garlic, and 1 red chili. In a bowl, mix the sauce by combining 150 ml soy sauce, 75 ml hoisin sauce, 75 ml sweet soy sauce, 150 ml Chinese cooking wine, and 600 ml water for a flavorful base.

2-Sear Beef: Next, heat 1 tbsp olive oil in a pan over medium heat and sear the beef cheeks until they’re browned on all sides this step locks in the juices and boosts flavor. Transfer the seared beef to a baking dish, add the sauce mixture and aromatics, then cover with a baking paper cartouche and a lid. Bake at 150°C for 2.5 to 3 hours until the meat is tender and easily pulls apart.

3-Make Accompaniments: While the beef cooks, prepare the carrot puree: simmer 300 g carrots with 400 ml vegetable stock and 1 inch piece of ginger until soft, then blend with 50 g butter, a pinch of salt, and some of the cooking stock for a smooth texture. For the nam jim dressing, blend 1 green chili, 2 cloves garlic, 1 spring onion, 4 tbsp lime juice, 2 tbsp fish sauce, 2 tbsp olive oil, 1 tbsp palm sugar, and a handful of coriander until mostly smooth.

4-Serve: To serve, plate the tender beef cheeks alongside the carrot puree and drizzle with the nam jim dressing. Garnish with 1 red chili and 4 tbsp fresh coriander for a pop of color and flavor. This method not only yields a rich dish but also makes it easy to prepare ahead for dinner parties, as it reheats well at 150°C with added water to keep it moist. The whole process is ideal for busy parents who want a hearty meal without much effort.