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Soy-Braised Beef Cheeks with Sweet Potato Mash

Serves: 
4
Preparation time: 
25 minutes
Cooking time: 
Approx. 6 hours 30 minutes

Ingredients

  • 30ml light olive oil
  • 4 beef cheeks, trimmed
  • 2 each onions and celery stalks, diced
  • 4 garlic cloves, finely chopped
  • 200ml dry sherry
  • 600ml beef stock (if using store-bought stock, use salt-reduced)
  • 150ml Kikkoman Less Salt Soy Sauce*
  • 5g dried mushrooms, soaked in warm water for 20 minutes, drained
  • 3 thyme sprigs, plus 2 tbsp. coarsely chopped thyme
  • 1/3 cup coarsely chopped flat-leaf parsley
  • Finely grated rind of 1/2 lemon

Sweet Potato Mash

  • 800g sweet potato (about 1 large), cut into 3cm chunks
  • 100g butter, coarsely chopped
  • 1 tsp finely grated ginger
  • 1 garlic clove, finely chopped

Sauteed Mushrooms

  • 30ml light olive oil
  • 30g butter, coarsely chopped
  • 200g mixed mushrooms, such as Swiss brown and shitake, thickly sliced
  • 1 garlic clove, finely chopped
  • Finely grated rind and juice of 1/2 lemon

Method

  1. Preheat oven to 150C. Heat half the oil in a large frying pan over medium-high heat, add beef cheeks and brown all over (2-3 minutes), transfer to an oven-proof casserole large enough to fit cheeks in a single layer and set aside.
  2. Soak the dried mushrooms in warm water for approx. 20 minutes then drain.
  3. Heat remaining oil in pan, add onion, celery and garlic and saut_ until translucent (6-8 minutes). Add sherry, simmer until reduced by half (2-3 minutes), add stock, Kikkoman Salt-Reduced Soy Sauce, dried mushrooms and thyme, season to taste, bring to the simmer and pour over beef cheeks. Cover with foil or a tight-fitting lid, then braise in oven until fork tender (5-6 hours).
  4. Meanwhile, for sweet potato mash, combine sweet potato and enough cold water to cover generously in a large saucepan, bring to the boil and cook until tender. Drain well, transfer to a food processor, add garlic, ginger and butter and pulse to combine. Season to taste and transfer to a saucepan (warm, stirring occasionally, over medium heat just before serving).
  5. Remove beef cheeks from cooking liquid, then bring cooking liquid to the boil over medium-high heat and simmer until reduced to a sauce consistency, then return cheeks to pan. Stir through thyme, parsley and rind just before serving (check seasoning).
  6. For sauteed mushrooms, heat butter and oil in a large frying pan over medium-high heat until butter foams, add mushrooms and saut_ until just tender and golden (3-4 minutes). Add garlic, rind and juice, cook for another 30 seconds, season to taste. Serve with sweet potato mash, beef cheeks and sauce.

*This can be replaced with Kikkoman Naturally Brewed Soy Sauce.