Slow Cooked Chinese Five Spice Beef Cheeks
Servings: 6
Calories: 260kcal
Equipment
- Thermomix or Thermo Cooker
- Slow Cooker or Pressure Cooker
Ingredients
- 2 Fresh red birds eye chillies trimmed
- 30 g garlic cloves peeled (approx. 4)
- 30 g fresh ginger peeled, cut into coins
- 150 g brown onion peeled, quartered
- 30 g olive oil
- 1 kg beef cheeks trimmed, cut into quarters
- 80 g soy sauce tamari or coconut aminos
- 250 g water
- 30 g honey
- 1.5 tsp Chinese Five Spice Powder
- 1 pinch freshly cracked black pepper
- 2 Tbsp cornflour + 2 Tbsp water, whisked
- 1 bunch Chinese Broccoli or Bok Choy 300 g
- 1 spring onions cut into thin slices for garnishing
- 1 long red chilli cut into thin slices for garnishing
Instructions
- Put chilli, garlic and ginger into mixing bowl and chop 3 sec/speed 9/MC on.
- Add onion and chop 3 sec/speed 5/MC on. Scrape bowl down
- Add oil and cook 5 min/100°C/speed 1/MC off.
- Add soy sauce, water, honey, five spice and pepper to mixer bowl. Blend for 30 sec/speed 3/MC on.
- Add to pressure cooker or slow cooker with beef cheeks. Cook for 1 hour in the pressure cooker or 8 hours on low in the slow cooker. When the beef cheeks are tender, stir through corn flour and green veg. Allow to simmer for 5 mins before serving.
Nutrition
Calories: 260kcal | Carbohydrates: 18g | Protein: 27g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 39mg | Sodium: 1071mg | Potassium: 932mg | Fiber: 3g | Sugar: 9g | Vitamin A: 6578IU | Vitamin C: 100mg | Calcium: 193mg | Iron: 4mg
