{"id":1109,"date":"2025-10-11T17:19:48","date_gmt":"2025-10-11T16:19:48","guid":{"rendered":"https:\/\/www.fraser-clark.com\/food\/?p=1109"},"modified":"2025-10-11T17:19:48","modified_gmt":"2025-10-11T16:19:48","slug":"soy-braised-beef-cheeks-jasmine-rice-garlic-choy-sum","status":"publish","type":"post","link":"https:\/\/www.fraser-clark.com\/food\/archives\/1109","title":{"rendered":"Soy Braised Beef Cheeks, Jasmine Rice, Garlic Choy Sum"},"content":{"rendered":"\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\">\n<p class=\"wp-block-paragraph\">James Tanner&#8217;s Soy Braised Beef Cheeks with Jasmine Rice and Garlic Choy Sum! Tender, melt-in-your-mouth beef cheeks braised in a rich soy, hoisin, and ginger sauce, served over fluffy jasmine rice, paired with garlicky Choy Sum and topped with crispy onions, red chilli, and a sprinkle of sesame! &#8211; James Martin<\/p>\n<\/blockquote>\n\n\n\n<h2 class=\"wp-block-heading\">Ingredients<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 kg Beef Cheeks (silver skin\/ sinew removed)<\/li>\n\n\n\n<li>1 tbsp olive oil<\/li>\n\n\n\n<li>2 x clove garlic<\/li>\n\n\n\n<li>1 x small white onion sliced<\/li>\n\n\n\n<li>150ml soy sauce<\/li>\n\n\n\n<li>1 x stick lemongrass roughly chopped<\/li>\n\n\n\n<li>2 inch piece of ginger roughly chopped<\/li>\n\n\n\n<li>75 ml Ketcap Manis<\/li>\n\n\n\n<li>75 ml Hoisin sauce<\/li>\n\n\n\n<li>600ml x beef stock\/water<\/li>\n\n\n\n<li>150ml Chinese cooking wine<\/li>\n\n\n\n<li>2 x red chilli<\/li>\n\n\n\n<li>2 pinch micro coriander<\/li>\n<\/ul>\n\n\n\n<ul class=\"wp-block-list\">\n<li>400g x jasmine rice<\/li>\n\n\n\n<li>1 x tbsp sesame seeds<\/li>\n\n\n\n<li>2 tsp sesame oil<\/li>\n\n\n\n<li>2 tbsp crispy onions<\/li>\n<\/ul>\n\n\n\n<ul class=\"wp-block-list\">\n<li>2 x handfuls Choi Sum washed<\/li>\n\n\n\n<li>2 x sliced garlic cloves<\/li>\n\n\n\n<li>2 x tsp sugar<\/li>\n\n\n\n<li>1 x tbsp fish sauce<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Method<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Heat a large casserole pot or saucepan on the hob and pre heat the oven to&nbsp;150c.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Take the prepared beef cheeks add the olive oil to the cooking pot and sear the cheeks all over until&nbsp;caramelised.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Next add the onion, ginger, lemon grass and 1 of the red chillies cut in half lengthways and mix into the hot oil.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Mix the stock, Hoisin, Ketcap Manis and cooking wine together and pour over the beef cheeks.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">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.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">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&nbsp;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.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">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.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">To serve add large spoonfuls of rice to serving bowls and a pile of the&nbsp;saut\u00e9&nbsp;Choy Sum. Add a beef cheek to each bowl or break into pieces and pour over the cooking sauce,<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Garnish the cheeks with sliced red chilli, crispy onions and coriander.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Sprinkle sesame seeds over the rice and drizzle over some sesame oil.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n","protected":false},"excerpt":{"rendered":"<p>James Tanner&#8217;s Soy Braised Beef Cheeks with Jasmine Rice and Garlic Choy Sum! Tender, melt-in-your-mouth beef cheeks braised in a rich soy, hoisin, and ginger sauce, served over fluffy jasmine rice, paired with garlicky Choy Sum and topped with crispy onions, red chilli, and a sprinkle of sesame! &#8211; James Martin<\/p>\n","protected":false},"author":2,"featured_media":1110,"comment_status":"closed","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[15,55,11,89],"class_list":["post-1109","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cooking","tag-beef","tag-chinese","tag-main","tag-soy"],"_links":{"self":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/1109","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/comments?post=1109"}],"version-history":[{"count":1,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/1109\/revisions"}],"predecessor-version":[{"id":1111,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/1109\/revisions\/1111"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/media\/1110"}],"wp:attachment":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/media?parent=1109"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/categories?post=1109"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/tags?post=1109"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}