Soy Braised Eggs & Beef Cheek
By Emma Ong
Thanks to the flavourful eggs and melt-in-mouth tender beef cheek, this is easily one of the most popular family dishes that younger children really enjoy.
The dish serves two main meals for a family of four. Leftovers can be stored in the fridge for 3-4 days.
1 L Restore chicken bone broth
1 Kg Greenlea beef cheek
1 whole garlic (peeled)
8 slices of ginger
4 tsp coconut sugar
½ cup soy sauce
4 stalks of spring onions (halved)
2 large onions (quartered)
2 carrots (quartered)
Pat beef cheeks dry and cut into bite sizes. Season well with salt and pepper and set aside.
In a large heavy bottomed pot, add spring onion, chicken broth, coconut sugar, soy sauce, ginger and bring it to boil.
Add in beef cheeks, lower the heat to medium high and let it boil for 1-1.5 hours, covered.
Add 6 eggs in with shell, cover and boil for 10 minutes.
Prepare a large water bowl with ice cubes while eggs are boiling. Place cooked eggs in the iced water for 10 minutes then peel the eggs and set aside.
Add onions, carrots and garlic in the pot and simmer for another half an hour. Lastly, add the peeled eggs back in.
Serve with rice or noodles.