Braised Australian Wagyu Beef Cheek in Port Wine Sauce With Aged Mandarin Peel

by Tam Kwok Fung

Ingredients

Recipe for 4 people

Australian Wagyu Beef Cheek - 0.6 kg
French White Asparagus - 200 gm
Australia Green Asparagus - 200 gm
French Baby Carrot - 4 stick
Baby Leek - 20 gm
Chinese Steam Bun - 2 pcs
Fresh Egg - 2 pcs

Seasoning

Chopped Shallot - 20 gm
Chopped Ginger - 20 gm
Rock Sugar - 35 gm
Soy Paste - 20 gm
Preserved Red Rice (Powdered) - 1 gm
Salt - 2 gm
Port Wine - 100 ml
Clear Stock - 800 ml
Aged Mandarin Peel - 3 gm

How to Make It

Step 1

Wash and trim away fat on beef cheek.

Step 2

Marinate wagyu beef cheek with a tablespoon of light soya sauce and a teaspoon of corn starch for 10 minutes.

Step 3

Heat up a cooking pan with cooking oil, sear wagyu beef cheek until golden brown in colour.

Step 4

Then add in ginger, shallot and soy paste, sauté until fragrant; add half of port wine, burn alcohol off.

Step 5

Add clear stock and bring to a boil, put in mandarin skin and preserved red rice; Turn down the fire and let it stew for 2 hours. Once the meat has turned soft, add in the remaining half of port wine.

Step 6

Blanch both asparagus and carrots until tender, stir fried.

Step 7

Cut the steam bun into 1x3 cm size, coat with egg, and pan sear until both side golden brown.

Step 8

Remove beef cheek from the braising liquid and cut into 2 x 4 cm pieces. Julienne the baby leeks and deep fry until crispy. Nicely present on plate; ready to serve.