5kaffir lime leavescentre rib removed, julienned and deep fried until crisp
½bunch coriander leaves with a little attached
Lime wedges and steamed rice to serve
Heat a large pot (that has a lid) and add the oil. Fry the paste until very fragrant and add the beef cheeks.
Brown the cheeks in the paste and then add the stock to cover the cheeks. Add fish sauce, sugar, lime leaves, lemongrass, cinnamon, star anise and cardamom.
Bring to a simmer, cover with pot lid and simmer for around 2 hours until the cheeks are tender.
Add the coconut cream and simmer uncovered until the sauce is red and rich. Stir through the corn, onion, tomatoes, beans and basil leaves and simmer until the vegetables are just tender.
Serve the cheeks individually, scattered with crisp lime leaves, fresh coriander and lime wedges. Serve with rice and lime wedges
Buying Beef CheeksIf you are buying beef cheeks for the first time, purchase them from a reputable butcher. They should come prepared for cooking. The butcher should have trimmed off the sinew. If your cheeks do have some sinew attached, trim it all off for a clean cheek.Recipe Pressure PointsThis really is a simple recipe. The biggest pressure points you are going to face are: 1. Make sure the beef cheeks are tender before adding the vegetables. 2. Do not overcook your vegetables, make sure they retain some crunch factor.