Stew cow cheeks

cow cheeks

I was given a few cow cheeks from the cow farmer neighbour, these are big pieces of meat with a lot of tough tissues inside.

Decided to cook them using the Hong Kong style beef brisket spices.

Stew cow cheeks

1. Cut cheeks into half inch thick pieces, place in a wide pot and cover with water.

2. Add bay leaves, star anise, cinnamon stick, ginger, garlic, old mandarin peel, Sichuan pepper, whole white pepper, one inch piece of rock sugar and a tsp salt. 

Stew cow cheeks

3. Bring to boil, add liqueur to clarify the foam formed.

4. Simmer for 4 hours until meat is tender, take the meat out, and reduce the liquid to form a sauce, adjust seasoning with soy sauce and sugar. 

5. Put the meat back into the thickened sauce to warm up before serving.