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Braised Beef Cheek with Tamarind and Ginger Flower


For 4 servings:


2pcs beef cheeks
150g tamarind paste
1 pc big onion
60g sugar
750ml water
1/2 ginger flower, julienned
1 tablespoon white wine
Sea salt and freshly cracked black pepper
Olive oil

Cooking Method

  1. Clean the cheeks of any extra fat.

  2. In a pan with some hot olive oil, quickly sear the beef all over for a couple of minutes. Then put aside.

  3. In the same pan, add the onion and gently sweat it for few minutes at medium heat. When done, add the cheeks back in the pan and season with salt and pepper.

  4. Pour in the white wine and let it evaporate.

  5. Add the tamarind broth (in a pot, simmer the tamarind paste with the sugar and the water for 30 minutes then strain) and half of the julienned ginger flower.

  6. Now, you can cook it in a pan with a lid or cover with foil and cook it in the oven at 170°C for 2 to 3 hours or until the meat is tender.

  7. When ready, serve with potato or soft polenta and sprinkle some more ginger flower.

Recipe by Chef Oscar Pasinato & La Galerie De Dietrich

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