Beef Cheek Parcels with Star Anise Broth

Sticky Beef Cheek wrapped into parcels served with a fragrant beef broth and topped with an Asian-style salad
  • 10 Portions



  • 2 tbsp olive oil
  • 1.5kg beef cheeks
  • 2 onions, diced
  • 2 celery stalks, diced
  • 2 carrots, diced
  • 30g CHEF Black Garlic Paste
  • 2 bay leaves
  • 1L warm water
  • 100mL CHEF Demi Glace
  • Liquid Concentrate
  • 250mL red wine
  • 250mL MAGGI Hoisin Sauce
  • 5-6 sheets fine pasta or dumpling wrappers


  • 3L water
  • 200mL CHEF Demi Glace
  • Liquid Concentrate
  • 4 slices fresh ginger
  • 2 cloves garlic
  • 1 chilli, sliced
  • 2 star-anise
  • 1 cinnamon stick
  • 125mL MAGGI Hoisin Sauce
  • Garnishing Ideas
  • Coriander leaves / micro greens /
  • sliced spring onion / sliced chilli /
  • crispy shallots / steamed bok choy


  • Preheat oven to 160°C.
  • Heat oil in a large frying pan and sear the beef cheeks until coloured on all sides, transfer to a deep  roasting dish.
  • Saute onion, celery and carrots until caramelized. Add to the beef with CHEF Black Garlic Paste, bay leaves and water combined with CHEF Demi Glace Liquid Concentrate, wine and MAGGI Hoisin Sauce.
  • Cover and cook for at least 4-6 hours at 160°C. Allow to cool then shred meat and reduce down with 2 cups of the sauce until sticky. Set aside to cool.
  • Wrap a large teaspoonful of beef cheek mixture into the dumpling wrappers or pasta sheets, wetting the edges with water to seal, then crimp to secure the filling. Chill and allow to set before final cooking.
  • For the broth, add water, CHEF Demi Glace
  • Liquid Concentrate, sliced ginger, garlic, chilli, spices and MAGGI Hoisin Sauce. Simmer for 10-15 minutes.
  • Taste for seasoning.
  • Toss desired salad ingredients together with a little sesame oil.
  • To serve, simmer beef cheek parcels in the fragrant broth for a few minutes until tender. Transfer to warm shallow bowls, ladle over broth and top with Asian style salad.