5 Spice Beef Cheeks
Place beef in a bowl with first and salt and mix well. Divide onto baking trays and roast at 230C max humidity 50% for 14-18 minutes, untill nicely browned in spots.
Take out the oven, let cool slightly and then cut up into fairly small pieces.
1
Mix onions with second salt and oil in a large pot. Cover and cook on medium heat for 10 minutes. Uncover and cook another 15-20 minutes, stiring ocassionally untill onions softened throughout.
Add garlic and ginger, and cook for one minute. Add fivespice, MSG and Pepper and cook for another minute.
2
Deglace with the wine, bring it up to a simmer and reduce for a couple minutes. Add soy sauce and worcestershire sauce, bring up to a simmer. Add the cheeks back in and bring to a bare simmer.
Cook for 4 to 5 hours on a low simmer, untill the beef is very tender.
Taste for salt and divide between storage containers, labelled with date and content. Cool at room temp untill just warm, stiring every 20 or 30 minutes. After 1 h30 move to fridge, still stiring occasionally. Cover and keep in fridge or freezer.