1-Start by getting your beef cheeks ready trim any excess fat if needed and pat them dry for better searing. In a hot pot, add 1 tablespoon of olive oil and brown the beef cheeks on all sides for about 6 minutes to lock in that rich flavor. Once browned, mix together the hoisin sauce, water, kecap manis, soy sauce, and Chinese cooking wine, then pour this over the beef along with the garlic, ginger, and lemongrass.

2-Bring everything to a simmer, cover the pot with baking paper and a lid to keep in moisture while letting some steam escape, then pop it in the oven at 150°C for 2.5 to 3 hours. Check that the beef is tender by poking it with a fork it should slide in easily. While the beef cooks, prepare the carrot puree by peeling and chopping 300 g of carrots, then simmering them in 400 ml of vegetable stock with a 1-inch piece of ginger for 10 to 12 minutes until soft.

3-Blending and Finishing Touches Blend the cooked carrots with 75 ml of the beef cooking stock and 50 g of butter until smooth, adding more stock if it needs thinning, and season with a pinch of salt. For the Nam Jim dressing, roughly chop the green chili, 2 cloves of garlic, and 1 spring onion, then blend them with 4 tbsp lime juice, 2 tbsp fish sauce, 2 tbsp olive oil, 1 tbsp palm sugar, and a handful of coriander until it’s slightly smooth. Finally, serve the beef cheeks garnished with 1 red chili and 4 tbsp coriander, alongside the carrot puree and dressing.