Chinese Prawn Potsticker Dumplings with Fragrant Jasmine Rice, Tiger Prawns, Spring Onions, Garlic, Ginger & Soy
“The perfect addition to any starter or bar snack menu.”
Top Tip
For 2021’s Year of the Ox, replace the beef with ox cheeks if available
Soy Braised Beef Cheek with Grilled Broccoli and Heritage Carrots
Food
Main Courses
Chinese
This braised beef cheek recipe was created for Kikkoman by Simon Hulstone, Head Chef at The Elephant in Torquay.
4 Servings
Ingredients
4 x 375g beef cheeks, excess fat removed
2 carrots, peeled and roughly chopped
1 large onion, peeled and sliced
4 celery sticks, roughly chopped
1 leek, roughly chopped
3 garlic cloves, crushed
750ml red wine
100ml Madeira
1 bay leaf
1 sprig of thyme
2 peppercorns
1.2l hot, fresh veal stock
1 tbsp tomato purée
50ml Kikkoman Soy Sauce
2 multicoloured heritage carrots, peeled and cleaned
1 tbsp sugar
1 tbsp butter
2 heads of broccoli, sliced from stem to floret, 5mm thick
Vegetable oil
Method
- Season the beef cheeks and preheat your oven to 140C.
- In a large frying pan on a high heat, add vegetable oil and seal the cheeks well, getting a good colour all over (don’t scorch or burn them). Remove.
- Fry the vegetables until brown. Add to a deep gastro pan with the meat.
- Deglaze the frying pan with wine and Madeira and add this, with the herbs and peppercorns, to the beef. Pour over the boiling veal stock, tomato purée and soy sauce. Cover with lid and place in the oven for up to 6 hours. Check the liquid after the first 2 hours and make sure the cheeks are still covered. If not, top up with boiling water. Keep checking every hour thereafter until very tender.
- When they’re tender, remove from the liquid and allow to cool for 15 mins. Pass the stock through a fine sieve and reduce in a clean pan on a medium heat, making sure you skim regularly. Take it down to a nice shiny, sticky consistency. Then pass through a fine chinois and check the seasoning.
- Cook the heritage carrots in just enough water to cover with the sugar, butter and a pinch of salt. Cook until tender and glazed in the butter. Set aside.
- Grill the broccoli with a little oil until cooked, moving around to show the bar marks. Set aside.
- To serve, reheat the cheek in the sauce and keep spooning sauce over to give a deep shine. Place onto plate and position the carrots and broccoli around it. Finish with a little of the sauce and some red cabbage shoots, if desired.
