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Ingredients
- Serves 2
For the braised beef:
400g beef cheek
20ml olive oil
80ml Sake (Japanese rice wine)
35ml Mirin (Japanese rice wine)
100ml Japanese light soy sauce (or regular light soy sauce)
15g ginger, peeled and sliced
15g onion, peeled and sliced
For the braising liquid:
20g Dashi powder (clear Japanese seafood stock)
20g Kombu (Japanese dried kelp)
500ml beef stock
200ml water
For the Vegetables:
80g white radish, peeled
90g carrot, peeled
90g leek, peeled
90g pumpkin, peeled
In partnership with
Dashi Braised Beef Cheeks
For a comforting meal on a cold rainy day, whip up this delicious Dashi Braised Beef Cheeks. Beef cheeks, white radish, carrots, leeks and pumpkins are cooked in a rich broth filled with Japanese flavors over a long period of time, resulting in tender vegetables and tasty meat which simply melts in your mouth. A healthy and hearty low carb meal which warms the belly and soul!
- Easy
- 10 min
- 100 min
- 10 min
- 8 steps
- 14 Ingredients
- Easy
- 8 steps
- 14 Ingredients
- 10 min
- 100 min
- 10 min
Directions
-
Marinate The Beef
Cut the beef cheeks into 3cm cubes.
Mix the olive oil, Sake, Mirin, soy sauce, ginger and onion together and toss with the beef.
Marinate overnight.
-
Sear & Braise
Heat a pot over medium heat, and when hot, sear the beef until brown on all sides.
- Remove the beef from the pot, and add in the beef stock, water, konbu and dashi – bring to a low simmer, then add the beef back in, braising until tender – about 1 hour.
If you can’t find beef cheek, other cuts that benefit from long slow cooking are chuck, brisket, shank and short ribs.
-
Cook The Vegetables
- Cut the vegetables into chunks about 4cm big and add to the braise. Cutting the vegetables into larger chunks will ensure that the veggies don’t disintegrate while the beef is slowly cooking.
- Cook for 20 minutes or until tender.
- Check that the beef is tender and continue cooking if it isn’t - patience will ensure that the dish turns out perfect.
-
Plate & Serve
- Ladle the braised beef and vegetables into a bowl and serve hot.
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Ingredients
- Serves 2
-
For the braised beef:
400g beef cheek
20ml olive oil
80ml Sake (Japanese rice wine)
35ml Mirin (Japanese rice wine)
100ml Japanese light soy sauce (or regular light soy sauce)
15g ginger, peeled and sliced
15g onion, peeled and sliced
For the braising liquid:
20g Dashi powder (clear Japanese seafood stock)
20g Kombu (Japanese dried kelp)
500ml beef stock
200ml water
For the Vegetables:
80g white radish, peeled
90g carrot, peeled
90g leek, peeled
90g pumpkin, peeled
Nutrition
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