600 ml beef stock (if using store-bought stock, use salt-reduced)
150 ml Kikkoman Less Salt Soy Sauce*
5 g dried mushrooms, soaked in warm water for 20 minutes, drained
3 thyme sprigs, plus 2 tbsp. coarsely chopped thyme
1/3 cup coarsely chopped flat-leaf parsley
Finely grated rind of 1/2 lemon
Method
Preheat oven to 150°C. Heat half the oil in a large frying pan over medium-high heat, add beef cheeks and brown all over (2-3 minutes), transfer to an oven-proof casserole large enough to fit cheeks in a single layer and set aside
Soak the dried mushrooms in warm water for approx. 20 minutes then drain
Heat remaining oil in pan, add onion, celery and garlic and saute until translucent (6-8 minutes).
Add sherry, simmer until reduced by half (2-3 minutes), add stock, Kikkoman Salt-Reduced Soy Sauce, dried mushrooms and thyme, season to taste, bring to the simmer and pour over beef cheeks.
Cover with foil or a tight-fitting lid, then braise in oven until fork tender (5-6 hours)
Remove beef cheeks from cooking liquid, then bring cooking liquid to the boil over medium-high heat and simmer until reduced to a sauce consistency, then return cheeks to pan.
Stir through thyme, parsley and rind just before serving (check seasoning)
Tips & Hints
*can replace with Kikkoman Naturally Brewed Soy Sauce.
Sauteed mushrooms
Ingredients
30 ml light olive oil
30 g butter, coarsely chopped
200 g mixed mushrooms, such as Swiss brown and shitake, thickly sliced
1 garlic clove, finely chopped
Finely grated rind and juice of 1/2 lemon
Method
For sautéed mushrooms, heat butter and oil in a large frying pan over medium-high heat until butter foams, add mushrooms and sauté until just tender and golden (3-4 minutes).
Add garlic, rind and juice, cook for another 30 seconds, season to taste.
Serve with sweet potato mash, beef cheeks and sauce
Sweet Potato Mash
Ingredients
800g sweet potato (about 1 large), cut into 3cm chunks
100g butter, coarsely chopped
1tsp finely grated ginger
1 garlic clove, finely chopped
Method
Combine sweet potato and enough cold water to cover generously in a large saucepan, bring to the boil and cook until tender
Drain well, transfer to a food processor, add garlic, ginger and butter and pulse to combine
Season to taste and transfer to a saucepan (warm, stirring occasionally, over medium heat just before serving
