Sweet Soy-Braised Beef Cheeks with Mango Salad | Four Seasons LA

Name: Sweet Soy-Braised Beef Cheeks with Mango Salad | Four Seasons LA
Ingredients: Four pounds beef cheeks, trimmed; Half-cup vegetable oil; Three carrots, peeled and sliced 1/2-inch thick; Six stalks celery, leaves & base trimmed, sliced 1/2-inch thick; One large onion, peeled, cored and cut in 1/2-inch dice; Four garlic cloves, peeled and crushed; One medium-sized piece fresh ginger (three ounces), peeled and sliced 1/4-inch thick; One star anise pod; One stalk lemon grass, crushed; Three tablespoons pomegranate molasses; Six tablespoons sweet Indonesian soy sauce (Kekap manis); Two tablespoons sweet chilli sauce; Three kaffir lime leaves, bruised; Approximately two cups (16 ounces) veal or beef stock; Three green cardamom pods, crushed; Grated zest of one orange and one lemon; Three tablespoons lime juice; One tablespoon toasted sesame seeds for garnish; Two cups Mango Salad (see recipe)

westcoastprimemeats.com

Chef Cyrille Pannier from the Four Seasons Los Angeles at Beverly Hills took a classic, old-style French dish and added a twist with Asian flavors.

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Ingredients

Four pounds beef cheeks, trimmed
Half-cup vegetable oil
Three carrots, peeled and sliced 1/2-inch thick
Six stalks celery, leaves & base trimmed, sliced 1/2-inch thick
One large onion, peeled, cored and cut in 1/2-inch dice
Four garlic cloves, peeled and crushed
One medium-sized piece fresh ginger (three ounces), peeled and sliced 1/4-inch thick
One star anise pod
One stalk lemon grass, crushed
Three tablespoons pomegranate molasses
Six tablespoons sweet Indonesian soy sauce (Kekap manis)
Two tablespoons sweet chilli sauce
Three kaffir lime leaves, bruised
Approximately two cups (16 ounces) veal or beef stock
Three green cardamom pods, crushed
Grated zest of one orange and one lemon
Three tablespoons lime juice
One tablespoon toasted sesame seeds for garnish
Two cups Mango Salad (see recipe)