1-First, prepare your ingredients by trimming any excess fat from the 1 kg beef cheeks and chopping the aromatics like ginger, garlic, and red chili.

2-Sear the beef cheeks in 1 tablespoon of olive oil over medium heat until they’re nicely browned this locks in the juices and adds a great base flavor. Once browned, transfer everything to a pot or oven-safe dish.

3-Next, mix the cooking liquid: combine 150 ml soy sauce, 75 ml hoisin sauce, 75 ml sweet soy sauce, 150 ml Chinese cooking wine, and 600 ml water, then add in the chopped lemongrass, ginger, garlic, and red chili. Cover the pot with a baking paper cartouche and a lid, then bake at 150°C for 2.5 to 3 hours until the beef is fall-apart tender.

4-While the beef cooks, prepare the carrot puree: simmer 300 g peeled and diced carrots in 400 ml vegetable stock with 1 inch of ginger until soft, then blend with 75 ml of the cooking stock and 50 g butter until smooth, adding more stock if needed for the right consistency.

5-For the Nam Jim dressing, blend 1 green chili, 2 cloves garlic, 1 chopped spring onion, 4 tablespoons lime juice, 2 tablespoons fish sauce, 2 tablespoons olive oil, 1 tablespoon palm sugar, and a handful of coriander until it’s roughly smooth. Finally, garnish the dish with 1 red chili and 4 tablespoons of coriander for a fresh finish.