Braised Balinese Beef Cheeks are a perfect combination of heart warming comfort food and the aromatic, earthy flavours that make Balinese and Indonesian food some of my favourite cuisines. The beef cheeks are smothered in a robust home made spice paste before being braised low and slow in stock – up to 10 hours in a slow cooker to ensure the beef cheeks break down into tender, melt in your mouth morsels, bursting with flavour.
Beef cheeks, once a cheap cut often discarded or tossed to the dogs, are growing in popularity, and price! They used to be a super cheap cut of meat perfect for the budget conscious home cook who was prepared to give them a little bit of love to get them to the most tender. However, in my neck of the woods at least, they are no longer “budget” and can cost up to $26 a kilo – more expensive than good quality steaks! I have heard people say that they pick them up for $5-$10 a kilo but honestly, I haven’t seen them anywhere near that price in the outer eastern suburbs of Melbourne. Perhaps the larger supermarkets stock them for marginally cheaper, but not in my area. I usually have to order them directly from my butcher. It is well worth hunting beef cheeks down though if you are in the mood for a long, slow cook that fills the house with heady aromas. Once you prepare the paste and start the Braised Balinese Beef Cheeks cooking in the slow cooker, you can pretty much ignore them for the next 8 to 10 hours and, for all your efforts, you will be rewarded with soft, billowy, melt in your mouth meaty goodness that makes the effort of finding the sought after cheeks worthwhile.
You may have noticed that my blog has been quiet over the last 5 weeks or so. This is because I finally bit the bullet and bought myself a Thermomix. So I have spent the last month learning how to drive this new fancy piece of kitchen equipment. It’s a totally new experience and hasn’t left much time for the usual attention that I give to Little Kitchen Blue. But I must say that it has been an awesome journey so far and I am totally in love with my new machine! In this recipe I have used the Thermomix to prepare the paste that smothers the meat, but you most certainly do not need a fancy kitchen machine to do that. The Thermomix just makes everything so much faster! A food processor or even a mortar and pestle will do the job.
These beef cheeks that have been hiding in the back of my freezer for a while, were on the expensive side so I was determined to come up a new and exciting recipe for them. There are loads of delicious recipes on many of my favourite blogs for beef cheeks cooked in red wine and served with creamy mash, but I really wanted a dish that was a little more exotic. I love the earthy flavours of Balinese food and have been craving the subtle combination of spices with lemongrass and turmeric that is so typical of Balinese dishes.
I served these mouth watering Braised Balinese Beef Cheeks with saffron rice, a flourish of coriander and finished with a squeeze of fresh lime. The dish is not at all hot and has a gentle, earthy spiciness. This was deliberate on my part as I really wanted my daughter and grand daughter to enjoy the flavours of Balinese food and they don’t like anything with too much heat. If you prefer a bit more kick, please add more chili or leave the seeds and membranes in when adding to the spice mix.
If you don’t have a slow cooker, you can pop the prepared dish into a low oven (about 160) for 4-5 hours, just keep an eye on the liquids. You want to make sure that the meat is covered in the braising liquid to make sure it develops the tenderness and doesn’t dry out.
- 2 large beef cheeks (sliced into 4 thinner pieces)*
- 1/2 cup plain flour
- Salt & Pepper
- 1 tablespoon peanut oil
- 1 4cm piece of ginger, peeled
- 1 4cm piece of galangal, peeled
- 1 4cm piece of turmeric, peeled
- 3 garlic cloves
- 2 lemon grass stalks (whites only) – dont throw out the green woody leaves – tie in a knot and freeze in snap lock bags and use in Asian stocks and stews to impart a fragrant aroma
- 3 spring onions
- Roots and stems of 1 small bunch of coriander, thoroughly washed
- 2 red chillies (deseeded and membrane removed – leave seeds and membrane in if you prefer a spicier sauce)
- 30gm block of shrimp paste (toasted)
- 1 tablespoon fish sauce
- 1 teaspoon sesame oil
- 2 tablespoons sugar
- 2 tablespoons vegie stock paste and 700ml water or 700 mls of beef or vegetable stock
- 4 kaffir lime leaves
- 1 can coconut cream or milk
- Wedges of fresh lime and coriander leaves to serve
- * Subsitute chuck steak or rump if beef cheeks are unavailable
- **Omit tumeric and coconunt cream for a Thai braise
- To toast the shrimp paste preheat oven to 180c, wrap shrimp paste in aluminium foil and roast for approximately 10 mins.
- Season the flour with the salt and pepper and coat both sides of the beef cheeks liberally with the seasoned flour.
- Heat the peanut oil in searing slow cooker or large frying pan and brown beef cheeks well on each side (make sure they are browned really well to ensure they don’t look grey after being slow cooked).
- THERMOMIX: place the ginger, galangal, turmeric, garlic, spring onions, chilies and lemongrass into the bowl 10 secs Speed 7 MC on until a fibrous paste is formed. Add the fish sauce and sesame oil and mix 3 secs Speed 4 MC on until mixed then add toasted shrimp paste and sugar and Turbo once or twice until combined.
- MORTAR AND PESTLE OR FOOD PROCESSOR: mince ginger, galangal, turmeric, garlic, spring onions, chilies and lemongrass in a mortar and pestle or food processor until a fibrous paste is formed then add fish sauce and sesame oil to loosen the paste before adding the shrimp paste and sugar, pulse or pound until well combined.
- Add browned beef cheeks and any pan juices to slow cooker and cover with the paste, crush lime leaves and add to pot. Pour stock gently over beef cheeks.
- Cook on high for 4 hours then switch to low for a further 4 hours. Or cook on low 10-12 hours until beef cheeks are tender and gelatinous. If using a different cut of beef such as chuck or rump reduce cooking time to 6-8 hours on low.
- 1/2 hour before serving remove slow cooker lid and turn to high or simmer and allow liquid to reduce and thicken. Stir through coconut cream and allow to heat through.
- Garnish with coriander leaves and squeeze over fresh lime juice before serving.
- Serve with saffron or turmeric rice.
- Servings : 6
- Ready in : 505 Minutes
- Recipe Type : Balinese, Beef, Slow Cooker, Thermomix
- Ingredient : Beef