Slow Cooked Chinese Beef Cheek
300-400gm Magills Slow Cooked Beef Cheek
150ml Braising Sauce
100ml Chinese Cooking Wine
50ml Soy Sauce
1 heaped tspn Gochujang paste
Tsp Chinese Black Vinegar
Tsp Fish Sauce
3 cloves Garlic
2 tspn Chinese Five Spice Powder
Half cup White Mushrooms, sliced
2-3 Lasagne sheets, or Papperdalle pasta
Chilli oil, to your taste
Spring onion, to your taste
Coriander, to your taste
If you’re using dried pasta, pop this in salted, boiling water to start cooking. If using fresh pasta do this once the meat is almost done.
Start by finely dicing your shallots and garlic. Remove your beef cheek from the packet and slice into rough chunks - this will help it to ‘pull’ better. Place shallots, garlic, beef cheek pieces and the gelatine from the bag in a fry pan on medium heat with some oil. Sprinkle your Chinese Five Spice in.
Then add your braising sauce, cooking wine, black vinegar, soy sauce, gochujang paste and fish sauce. Keep frying until beef cheek pulls apart and the sauce starts to thicken. Add your sliced mushrooms to your sauce/beef cheek. If using fresh pasta, pop it in salted, boiling water now. We used lasagne sheets and sliced them with a wavy pastry cutter, but any type of lasagne sheet or pappardelle/fettuccine is fine!
Once your pasta is al dente, Beef Cheek is ‘pulled’ and heated through, and your sauce has thickened, serve this up and top your your choice of chilli oil, spring onion and coriander!