I have been making this dish for years. The original recipe is from Bruno Loubet. In his recipe he adds mango to the salsa which is also lovely. I have found that this dish gets better with age and I quite often cook the braised beef the day before and make the salsa on the day. If you can’t find ketjap manis, mix a little honey into light soy sauce.
There’s a lovely heat and richness to this dish. Don’t be put off by the long list of ingredients, it really is worth it. As with other recipes I will give instructions for pressure cooking as well as in the oven.
As well as the cucumber salsa, serve with some rice.
4 tbsp vegetable oil
2 kg beef cheeks, halved
4 large carrots, sliced
3 sticks celery, sliced
2 onions, diced
5 garlic cloves, crushed
60g ginger, sliced
1 lemon grass, bruised
50ml pomegranate molasses
140ml ketjap manis (sweet soy sauce) or light soy mixed with a little honey
30ml sweet chilli sauce
3 kaffir lime leaves, bruised
500ml beef stock
3 cardamom, crushed
50ml lime juice
Salsa dressing
60ml sesame oil
15ml sweet chilli sauce
1 tsp ginger, grated
1 kaffit lime leaf, deveined and finely chopped
50ml olive oil
50ml lime juice
1 tsp sugar
Salsa
12 spring onions, sliced
1 cucumber cut into 3cm batons
3 tbsp coriander, chopped
3 tbsp basil, chopped
3 tbsp mint
Heat 2 tbsp of oil in a frying pan over a high heat and brown the cheeks on all sides. Set aside in a bowl. Add the remaining oil to the frying pan and cook the carrots, celery and onions until lightly coloured. Add them to the bowl with the beef.
Put the beef, vegetables and all the remaining ingredients in a pressure cooker or oven proof dish with a lid. Top up with water to just cover the beef.
Pressure cooker – secure the lid and over a high heat bring to full pressure, lower the heat and cook for 50 minutes. Leave for the pressure to release naturally.
Oven proof dish with lid – Preheat the oven to 200C fan. cover with a piece of baking parchment to ensure everything stays submerged. Put the lid on and cook for 3 hours.
When cooking is finished, leave the beef to rest in the sauce for at least 30 minutes. Remove the cheeks with a slotted spoon, to a large bowl or clean pan and cover with foil or a lid to prevent the cheeks drying out.
Pass the sauce through a sieve into a clean pan and discard the vegetables. Over a high heat, bubble to reduce to a nice rich sauce then add to the meat.
Dressing for salsa
Put all the ingredients in a blender and whizz
To finish
Mix all the salad ingredients and add the dressing
- 4 tbsp vegetable oil
- 2 kg beef cheeks halved
- 4 large carrots sliced
- 3 sticks celery sliced
- 2 onions diced
- 5 cloves garlic crushed
- 60 g ginger sliced
- 1 star anise
- 1 lemon grass bruised
- 50 ml pomegranate molasses
- 140 ml Ketjap manis (sweet soy sauce)
- 30 ml sweet chilli sauce
- 3 kaffir lime leaves bruised
- 500 ml beef stock
- 3 cardamom crushed
- 50 ml lime juice
Dressing for salsa
- 60 ml sesame oil
- 15 ml sweet chilli sauce
- 1 tsp ginger grated
- 1 kaffir lime leaf deveined and finely chopped
- 50 ml olive oil
- 50 ml lime juice
- 1 tsp sugar
Salsa
- 12 spring onions finely sliced
- 1 cucumber cut into 3 cm batons
- 3 tbsp coriander chopped
- 3 tbsp basil chopped
- 3 tbsp mint chopped
- Lime wedges to serve
Instructions
- Heat 2 tbsp of oil in a frying pan over a high heat and brown the cheeks on all sides. Set aside in a bowl. Add the remaining oil to the frying pan and cook the carrots, celery and onions until lightly coloured. Add them to the bowl with the beef.
- Put the beef, vegetables and all the remaining ingredients in a pressure cooker or oven proof dish with a lid. Top up with water to just cover the beef.
- Pressure cooker - secure the lid and over a high heat bring to full pressure, lower the heat and cook for 50 minutes. Leave for the pressure to release naturally.
- Oven proof dish with lid - Preheat the oven to 200C fan. cover with a piece of baking parchment to ensure everything stays submerged. Put the lid on and cook for 3 hours.
- When cooking is finished, leave the beef to rest in the sauce for at least 30 minutes. Remove the cheeks with a slotted spoon, to a large bowl or clean pan and cover with foil or a lid to prevent the cheeks drying out.
- Pass the sauce through a sieve into a clean pan and discard the vegetables. Over a high heat, bubble to reduce to a nice rich sauce then add to the meat.
Salsa dressing and salsa
- Put all the ingredients for the dressing in a blender and whizzMix all the salsa ingredients together and add the dressing
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