Cow cheeks

Instead of simmering in the sauce for a few hours, I cooked the cheeks in covered baking dish in the oven at 70˚C for 24 hrs. The result is better, the meat is soft but not dried out, the tendons are tender but still hold their shape.

1. Cut cheeks into big cubes, fit into the bottom of baking dish, add soy sauce, miso paste, star anise, clove, garlic, couple tbsp brown sugar, liqueur, add just enough water to cover the meat.

2. Pre-heat oven to 200˚C, put baking dish with lid on and lower to 70˚C, cook until tendon soften, around 24hrs, turn over meat every few hours.

3. Take out meat and reduce sauce if necessary.