Description

Sweet Soy-Braised Beef Cheeks with Mango Salad is a comforting yet elegant dish featuring slow-braised, melt-in-your-mouth beef cheeks in a rich sweet soy sauce, paired with a vibrant mango herb salad. The fresh citrus and herbs perfectly balance the deep, savory flavors for a restaurant-quality meal at home.

Ingredients

4 tablespoons sesame oil

1 tablespoon sweet chili sauce (for dressing)

1 garlic clove, peeled

1 teaspoon fresh grated ginger (for dressing)

1 kaffir lime leaf, finely chopped

3 tablespoons grapeseed oil

3 tablespoons lime juice (for dressing)

1 teaspoon palm sugar

1 mango, peeled, pitted, and thinly sliced

8 spring onions, finely sliced

1/3 seedless cucumber, peeled and sliced

2 tablespoons fresh mint, roughly chopped

2 tablespoons cilantro, roughly chopped

2 tablespoons Thai basil, roughly chopped

1 lime, cut into wedges

4 pounds beef cheeks, trimmed

1/2 cup vegetable oil

3 carrots, peeled and sliced

6 celery stalks, sliced

1 large onion, diced

4 garlic cloves, crushed

3 ounces fresh ginger, peeled and sliced

1 star anise pod

1 stalk lemongrass, crushed

3 tablespoons pomegranate molasses

6 tablespoons sweet Indonesian soy sauce (kecap manis)

2 tablespoons sweet chili sauce (for braise)

3 kaffir lime leaves, bruised

2 cups beef or veal stock

3 green cardamom pods, crushed

Zest of 1 orange

Zest of 1 lemon

3 tablespoons lime juice

Water, as needed to cover the beef

1 tablespoon toasted sesame seeds

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Instructions

Preheat the oven to 350°F (175°C).
Blend the sesame oil, sweet chili sauce, garlic, grated ginger, chopped kaffir lime leaf, grapeseed oil, lime juice, and palm sugar until smooth. Refrigerate the dressing until ready to serve.
Heat the vegetable oil in a large pan over medium heat and brown the beef cheeks on all sides. Remove and set aside.
In the same pan, sauté the carrots, celery, and onion until lightly golden.
Place the beef cheeks in a covered ovenproof casserole dish. Add the cooked vegetables, garlic, sliced ginger, star anise, lemongrass, pomegranate molasses, sweet soy sauce, sweet chili sauce, kaffir lime leaves, stock, cardamom, orange zest, lemon zest, and lime juice.
Add enough water to cover the beef with about 1 inch of liquid above the meat.
Cover the surface with parchment paper, place the lid on the casserole dish, and bake for about 3 hours, or until the beef is extremely tender.
Let the beef rest in the cooking liquid for 30 minutes.
Transfer the beef to a plate. Strain the braising liquid into a saucepan, bring to a boil, skim any impurities, and simmer for about 20 minutes until thick and glossy.
Return the beef cheeks to the reduced sauce and gently warm through.
Combine the mango, spring onions, cucumber, mint, cilantro, and Thai basil. Toss with the chilled dressing.
Serve each beef cheek with the mango salad, spoon the sauce over the beef, and garnish with toasted sesame seeds and lime wedges.

Notes

Beef short ribs or chuck roast can be substituted for beef cheeks, though cooking time may vary.

If kaffir lime leaves are unavailable, use additional lime zest.

Add fresh red chili to the dressing for extra heat.

Serve with jasmine rice, mashed potatoes, buttered noodles, or crusty bread.

Store beef and sauce in the refrigerator for up to 4 days or freeze for up to 3 months. Prepare the mango salad fresh for the best texture.

Prep Time: 40 minutes
Cook Time: 3 hours 20 minutes
Category: Main Course
Method: Braise
Cuisine: Asian Fusion

Nutrition

Serving Size: 1 beef cheek with mango salad
Calories: 720 kcal
Sugar: 20 g
Sodium: 980 mg
Fat: 42 g
Saturated Fat: 11 g
Unsaturated Fat: 28 g
Trans Fat: 0.5 g
Carbohydrates: 28 g
Fiber: 3 g
Protein: 52 g
Cholesterol: 165 mg