Name: Black Pepper Rosemary Cantonese Braised Beef Cheek
Total time: 122 min
Yield: 4 servings
Cuisine: Cantonese Chinese
Ingredients: 500g beef cheeks; 1 large daikon radish; 2 tbsp soy sauce; 1 tbsp oyster sauce; 1 tbsp dark soy sauce; 1 tbsp sugar; 2 cloves garlic; 1 tbsp ginger; 2 cups beef broth; 1 tsp freshly ground black pepper; 1 tbsp fresh rosemary (chopped)

Black Pepper Rosemary Cantonese Braised Beef Cheek

Earthy rosemary and freshly ground black pepper add depth to the braised beef.

122 minutes4 servings

Method

Insert_before 0: Mix pepper into the beef broth before simmering. Stir rosemary into the sauce during the last 10 minutes of cooking.
In a large pot, add beef cheeks, daikon, soy sauce, oyster sauce, dark soy sauce, sugar, garlic, and ginger.
Pour in beef broth, bring to a boil, then reduce heat to low and cover.
Simmer for 1.5-2 hours, until the meat is tender and the sauce has thickened.
Adjust seasoning and serve.
For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.

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