Braised Beef Cheeks with Parsnip Mash | Australia

Name: Braised Beef Cheeks with Parsnip Mash | Australia
Ingredients: 2 tbsp oil; 1 kg beef cheeks, trimmed; 1 onion, finely chopped; 4cm fresh ginger, grated; 3 cloves garlic, crushed; 1 red chilli, deseeded and finely chopped; 200g mushrooms, sliced; 1 tsp Chinese five spice; ½ tsp ground white pepper,; ½ cup rice wine; ½ cup chicken stock; 2 tbsp Lee Kum Kee Premium Soy Sauce; 2 tbsp Lee Kum Kee Panda Brand Oyster Sauce; 1 tbsp Lee Kum Kee Premium Dark Soy Sauce; ½ cup orange juice, freshly squeezed; 1 strip orange peel; 2 tsp fresh thyme; 1 lettuce, leaves roughly torn; 120g cherry tomatoes, halved; 1 tsp sesame seeds; 1-2 tsp Lee Kum Kee Pure Sesame Oil; 900g Parsnip, chopped; 500ml (2 cups) chicken stock; 4 tbsp butter; 1 - 2 tbsp lemon juice

au.lkk.com

Heat the oven to 160°C. Using a pot/casserole that can go from stovetop to oven, heat a film of oil over medium-high heat and sear the beef cheeks over a

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Lee Kum Kee

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