Slow Cooker Asian-style Beef Cheeks | Gluten Free, Low FODMAP

This slow cooked Asian-style beef cheeks dish is full of flavour, and after 8 hours in the slow cooker, it is so tender. You can add plenty of veges, for a healthy family dinner. Beef cheeks are not a commonly used cut these days, but have gained popularity as more chefs feature them on their menus and TV shows! They should be available from your butcher, or this can also be made with a piece of pork shoulder.

Slow Cooker Asian-style Beef Cheeks


4 to 6


  • 1 kg grassfed Beef Cheeks
  • 2 to 4 cups diced veges (combination of carrot, capsicum, asian greens, cabbage, sweet potato etc)
  • 1 small red chilli, or 1/4 to 1/2 tsp chilli powder
  • 2cm x 2cm ginger root (about 1 tbsp once finely grated) or 1 tsp dried ground Ginger
  • 1 cup bone broth or beef stock
  • 3 tbsp gluten free tamari
  • 3 tbsp brown sugar or maple syrup
  • 2 tsp roast onion infused olive oil
  • 1 tsp garlic infused olive oil
  • 1 tsp sesame oil
  • 1 tsp fish sauce
  • 1/2 tsp Chinese five spice
  • 1/4 cup green ends of shallots
  • 2 to 3 tbsp finely chopped fresh coriander, to garnish


  • 2 tbsp Chinese cooking wine or dry sherry
  • 2 tsp Mandarin powder or fresh orange zest
  • 2 tbsp brown rice miso
  • 1 small root of tumeric (or 1 tsp dried ground tumeric)
  • 20 grinds freshly cracked black pepper


  1. Trim the beef cheeks of excess fat, place in the slow cooker
  2. Add the diced veges
  3. Finely grate the ginger (and turmeric, if using) using a 2mm kitchen rasp, add to the slow cooker
  4. Finely chop the chilli, green spring onion ends (and zest the orange, if using) and add to the slow cooker
  5. In a jug, mix the sauces, infused oils, spices, sugar and broth/ stock (and any of the optional extras you are using)
  6. Pour the sauce over the veges and meat
  7. Cook on low for 6 to 8 hours, until meat is tender, and can be pulled apart into pieces, using forks
  8. Garnish with coriander or more chopped green spring onions. Serve with Rice, Noodles, and Green beans or Zoodles


  • You can prep the veges and sauce (in separate containers) up to 5 to 7 days in advance
  • Can be reheated, or frozen, defrosted and reheated easily


  • If you prefer to, you can thicken the sauce at the end of cooking, by making a thickening slurry using 1 to 2 tbsp. tapioca or gluten free cornflour, combined with 2 tbsp. water, then add to the slow cooker and immediately stir, simmering until it thickens.
  • You can also use boneless pork shoulder, instead of the beef cheeks
  • If you do not require a Low FODMAP version, you can used one diced onion and 2 cloves of crushed garlic, instead of the infused oils, and honey if you prefer, over maple or brown sugar


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