Heat a large casserole pot or saucepan on the hob and pre heat the oven to 150c.
Take the prepared beef cheeks add the olive oil to the cooking pot and sear the cheeks all over until caramelised.
Next add the onion, ginger, lemon grass and 1 of the red chillies cut in half lengthways and mix into the hot oil.
Mix the stock, Hoisin, Ketcap Manis and cooking wine together and pour over the beef cheeks.
Bring to a simmer cover with a cartouche add a lid to the pot and cook for 2 and a half hours, next remove lid from pan and cartouche turn over cheeks and stir and pop the pot back in oven for a further 30 minutes to slightly reduce cooking sauce cook until the cheeks are tender. To check pierce the cheeks with a fork, the meat should be almost falling apart and tender.
For the rice simply wash twice in cold water add to a saucepan and place your finger ontop of the rice and fill with water until it reaches your first knuckle. Put over a high heat and bring toa simmer pop on a lid and lower the heat to its lowest setting and cook for 9 minutes. The rice should be cooked and absorbed all water.
For the Choy Sum simply trim the stalks and cut into 2 inch batons then shred the leaves into the same size. Heat some oil in a frying pan or wok add the sliced garlic and cook for 30 seconds then add the Choy Sum stalks and cook for a minute then add the leaves and sugar, cover with a lid and cook so the leaves wilt then add the fish sauce.
To serve add large spoonfuls of rice to serving bowls and a pile of the sauté Choy Sum. Add a beef cheek to each bowl or break into pieces and pour over the cooking sauce,
Garnish the cheeks with sliced red chilli, crispy onions and coriander.
Sprinkle sesame seeds over the rice and drizzle over some sesame oil.
Heat a large casserole pot or saucepan on the hob and pre heat the oven to 150c.
Take the prepared beef cheeks add the olive oil to the cooking pot and sear the cheeks all over until caramelised.
Next add the onion, ginger, lemon grass and 1 of the red chillies cut in half lengthways and mix into the hot oil.
Mix the stock, Hoisin, Ketcap Manis and cooking wine together and pour over the beef cheeks.
Bring to a simmer cover with a cartouche add a lid to the pot and cook for 2 and a half hours, next remove lid from pan and cartouche turn over cheeks and stir and pop the pot back in oven for a further 30 minutes to slightly reduce cooking sauce cook until the cheeks are tender. To check pierce the cheeks with a fork, the meat should be almost falling apart and tender.
For the rice simply wash twice in cold water add to a saucepan and place your finger ontop of the rice and fill with water until it reaches your first knuckle. Put over a high heat and bring toa simmer pop on a lid and lower the heat to its lowest setting and cook for 9 minutes. The rice should be cooked and absorbed all water.
For the Choy Sum simply trim the stalks and cut into 2 inch batons then shred the leaves into the same size. Heat some oil in a frying pan or wok add the sliced garlic and cook for 30 seconds then add the Choy Sum stalks and cook for a minute then add the leaves and sugar, cover with a lid and cook so the leaves wilt then add the fish sauce.
To serve add large spoonfuls of rice to serving bowls and a pile of the sauté Choy Sum. Add a beef cheek to each bowl or break into pieces and pour over the cooking sauce,
Garnish the cheeks with sliced red chilli, crispy onions and coriander.
Sprinkle sesame seeds over the rice and drizzle over some sesame oil.
