Braised U.S. Beef cheek risotto


600g U.S. beef cheek

½ onion

½ carrot

2 asparaguses

250ml beer 

800ml chicken broth

2 bay leaves

300g pearl rice

200g water

20g butter

100g grated Parmesan cheese

Minced parsley


  1. Prepare 600 g of pearl rice, wash and rinse.
  2. Bring the water to boil the rice by a rice cooker.  Use a ratio of 1 portion of rice to 70% of water to make the chewy rice.
  3. Cut the beef cheek into cube and season with salt and pepper. Preheat skillet with medium heat and drizzle with oil, pan-fried the beef cheek until it is golden brown (approximately 2 mins).  Set aside.  Keep medium heat and add oil on skillet, add sliced carrot and onion for 2 mins, add the bay leave, beer and chicken broth. Turn the heat back to medium low heat for 45 minutes until the beef cheek become tender. Take out the beef cheek and set aside.  keep the sauce only (remove the other ingredients) from the broth.
  4. Pour the sauce back to the skillet, warm it up and add the rice and asparagus until the sauce thicken. Add the butter and grated parmesan cheese on top.  Serve the rice on the plate and put the beef cheek on top. Sprinkle with some minced parsley and the dish is done!