Name: Thyme Garlic Bloom 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; 2 tbsp fresh thyme leaves (chopped); 1 clove garlic (minced)

Thyme Garlic Bloom Cantonese Braised Beef Cheek

Fresh thyme and extra garlic deepen the savory notes of the braised beef.

122 minutes4 servings

Method

Insert_before 0: Stir thyme into the braising liquid. Add minced garlic during the last 30 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.

Read in another language