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

     

Dashi Braised Beef Cheeks
In partnership with FitThree
Recipe Courtesy of
FitThree

Dashi Braised Beef Cheeks

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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

  1. 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.



  2. 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.

    Sear & Braise


  3. 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.

     



  4. Plate & Serve

    • Ladle the braised beef and vegetables into a bowl and serve hot.

     

    Plate & Serve


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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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