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.