Braised Beef Cheeks With Parsnip Mash | Australia

Ingredients

• 1 kg Beef cheeks
• 180g Brown onion, finely chopped
• 20g Ginger, grated
• 3 tsp Lee Kum Kee Minced Garlic
• 5g Long red chilli, finely chopped
• 80g Mushrooms, finely chopped
• 1 tbsp Five spice, ground
• ½ tsp White pepper, ground
• 125ml Shaoxing wine
• 25ml Chicken stock, reduced salt
• 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
• 125ml Orange juice, freshly squeezed
• 5g Orange peel
• 5g Thyme, whole
• 900g Parsnip, chopped
• 500ml Chicken stock
• 4 tbsp Butter
• ½ - 1 tsp Salt, or to taste
• 1 - 2 tbsp Lemon juice
• 120g Lettuce leaves, roughly torn
• 120g Cherry tomatoes, halved
• 1 tsp Sesame Seeds
• ½ tbsp Lee Kum Kee Pure Sesame Oil
• ½ tbsp Lee Kum Kee Premium Soy Sauce