Beef Cheek with Honey and Soy Sauce

Beef cheeks become exceptionally tender when slowly braised. Honey balances the saltiness of soy sauce and helps create a rich, glossy glaze.

Ingredients

• 1 kg beef cheeks, trimmed
• 2 tablespoons neutral cooking oil
• 1 onion, sliced
• 3 garlic cloves, crushed
• 20 g fresh ginger, sliced
• 80 ml soy sauce
• 3 tablespoons honey
• 1 tablespoon rice vinegar
• 500 ml beef stock or water
• 2 star anise
• 1 cinnamon stick
• Freshly ground black pepper
• Sliced spring onions and steamed rice, to serve

Method

1. Pat the beef cheeks dry and season them lightly with pepper. Heat the oil in a heavy casserole over medium-high heat, then brown the cheeks thoroughly on both sides. Transfer them to a plate.
2. Lower the heat and cook the onion until softened. Add the garlic and ginger and cook briefly until fragrant.
3. Stir in the soy sauce, honey, rice vinegar and stock. Add the star anise and cinnamon, then return the beef cheeks to the casserole.
4. Bring the liquid to a gentle simmer. Cover and cook over low heat for 3 to 4 hours, turning the cheeks occasionally, until the meat is tender enough to separate easily with a fork. Alternatively, braise in a 150°C oven.
5. Remove the beef cheeks and keep them warm. Discard the whole spices, skim excess fat from the sauce and simmer uncovered until reduced to a glossy consistency.
6. Return the meat to the sauce and turn it gently to coat. Serve with rice, spooning the reduced honey-soy sauce over the top. Garnish with spring onions.

Cooking Notes

• Because soy sauces vary in saltiness, taste the sauce before adding any extra salt.
• Keep the braise at a gentle simmer; vigorous boiling can make the meat dry or tough.
• The dish can be prepared a day ahead. Chill it in its sauce, remove the hardened fat and reheat slowly.
• If the reduced sauce tastes too salty, loosen it with a small amount of water or unsalted stock.