Recipe
Braised Beef Cheek in Port Wine Sauce
Braised Beef Cheek in Port Wine Sauce Back
Ingredients
| Beef Cheek | 200-300g |
| Tangerine Peel | 2g |
| Carrot | 150g |
| White Turnip | 150g |
| Zucchini | 150g |
| Dark Soy Sauce | 2tsp |
| Tapioca Starch | 1tsp |
| Minced Shallots | 30g |
| Minced Ginger | 5g |
| Red Yeast Rice | 2g |
| Salt | 1tsp |
| Chicken Stock | 300ml |
| Water | 200ml |
| Oil | 10ml |
| Port Wine | 300ml |
| Rock Sugar | 30g |
Directions
- Trim the beef cheek.
- Marintate the beef cheek with dark soy sauce and tapioca starch for 20 minutes.
- Soak the tangerine peel in warm water, remove the inner white layer and mince it.
- Grind the red yeast rice.
- Use high heat to heat up a dutch oven. When smoking, pour oil in it and put in the beef cheek.
- Sear the beef cheek on both sides. Take out and let cool.
- In the same pot, put in the minced shallot and ginger. Fry until shallots become translucent.
- Pour in 100ml of port wine until it boils.
- Put in chicken stock, water, tangerine peel and the red yeast rice.
- When boiling, put in the beef cheek, rock sugar and salt.
- Cover with a baking sheet. Put the dutch oven on the metal try and wire rack and put into the Steam Oven and select "Stew Mode" for 2 hours.
- Meanwhile, wash the vegetables and cut them into batons.
- Boil the white turnips and zucchini in salted water for 2 minutes each and then put in ice bath. Store for later use.
- Use same boiling water, boil the carrots for 3 minutes and put in ice bath. Store for later use.
- When done, take out of dutch oven, leave beef rested for 20 minutes.
- Take beef out and sieve the sauce into another small pot until it boils.
- Add 200ml port wine into sauce and reduce until sauce thickens.
- Arrange batons into disc shape with cookie cutter and place it on the plate.
- Slice the beef cheek and mix it in the sauce.
- Serve the beef cheek on the batcons with sauce.
Ingredients
| Beef Cheek | 200-300g |
| Tangerine Peel | 2g |
| Carrot | 150g |
| White Turnip | 150g |
| Zucchini | 150g |
| Dark Soy Sauce | 2tsp |
| Tapioca Starch | 1tsp |
| Minced Shallots | 30g |
| Minced Ginger | 5g |
| Red Yeast Rice | 2g |
| Salt | 1tsp |
| Chicken Stock | 300ml |
| Water | 200ml |
| Oil | 10ml |
| Port Wine | 300ml |
| Rock Sugar | 30g |
Directions
- Trim the beef cheek.
- Marintate the beef cheek with dark soy sauce and tapioca starch for 20 minutes.
- Soak the tangerine peel in warm water, remove the inner white layer and mince it.
- Grind the red yeast rice.
- Use high heat to heat up a dutch oven. When smoking, pour oil in it and put in the beef cheek.
- Sear the beef cheek on both sides. Take out and let cool.
- In the same pot, put in the minced shallot and ginger. Fry until shallots become translucent.
- Pour in 100ml of port wine until it boils.
- Put in chicken stock, water, tangerine peel and the red yeast rice.
- When boiling, put in the beef cheek, rock sugar and salt.
- Cover with a baking sheet. Put the dutch oven on the metal try and wire rack and put into the Steam Oven and select "Stew Mode" for 2 hours.
- Meanwhile, wash the vegetables and cut them into batons.
- Boil the white turnips and zucchini in salted water for 2 minutes each and then put in ice bath. Store for later use.
- Use same boiling water, boil the carrots for 3 minutes and put in ice bath. Store for later use.
- When done, take out of dutch oven, leave beef rested for 20 minutes.
- Take beef out and sieve the sauce into another small pot until it boils.
- Add 200ml port wine into sauce and reduce until sauce thickens.
- Arrange batons into disc shape with cookie cutter and place it on the plate.
- Slice the beef cheek and mix it in the sauce.
- Serve the beef cheek on the batcons with sauce.