Asian-style slow-cooked beef cheek with mushrooms

serves / 10–12 prep / 5 min cook / 3 hr 5 min

½ cup cornflour

1.8kg beef cheeks, trimmed, halved

2 tbsp ground five spice 1 tbsp vegetable oil

1L beef stock

2 cups kecap manis 4 punnets swiss brown mushrooms, quartered

1. Place the cornflour into a bowl with half the five spice. Dust the beef cheeks well in the mixture. 2. Heat the oil in a large, heavybased saucepan over medium-high heat. In batches, cook the beef cheeks for 5 minutes, turning until browned, then remove and set aside.

3. Pour the stock, remaining five spice and kecap manis into the pan and stir to combine. Return the beef cheeks to the pan and top with up enough water to completely cover the cheeks. Bring to a simmer, then reduce heat to low and cover with a lid. Cook for 2 hours, then add the mushrooms and any water if necessary. Return the lid. Continue to cook for a further 1 hour or until the cheeks are meltingly tender.

4. Serve with a serving suggestion as below.

SERVING IDEAS: Serve with steamed rice, spring onion, chilli and coriander; baked sweet potato or fresh egg noodles and Asian greens.

TIP: This recipe can be made in large quantities and then frozen.