Directions
- 1Transfer all of the ingredients into your slow cooker pot.
- 2Stir well, then place the ox cheek on top.
- 3Glaze the ox cheek with the sauce, then cover with the lid and cook on low for 8 hours.
- 4Shred the beef once it's cool enough to handle, it will shred like butter.
- 5Pop it back into the pot along with the sauce and some ready to wok udon noodles.
- 6Leave this to do its thing for another 10 minutes.
- 7Give it a good stir.
- 8Finish with some fresh coriander and some sesame seeds.
Ingredients
- 1 onion diced
- 1 tbsp. garlic ginger paste
- 1 tbsp. tomato puree
- 2 tbsp. dark soy sauce
- 2 tbsp. rice vinegar
- 1 tbsp. soft brown sugar
- 2 tbsp. Gochujang
- 100 ml Beef stock
- 1 ox cheek
- 4 pouches ready to wok udon noodles
- 1 handful Fresh coriander chopped
- 1 tbsp. black sesame seeds
Equipment
slow cookerpottongs
Tips
- This can even be assembled the night before and popped in the fridge until you're ready to cook.
- Give this around 8 hours on the low setting.
- Once it's cool enough to handle this will shred like butter.
- What would you like to see me cook next in the slow cooker series, make sure to let me know in the comments.
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