Pat the beef cheeks dry and season lightly with 5 g salt and a few grinds of black pepper. Heat a large heavy-bottomed pot or Dutch oven over medium-high heat and add 1 tbs neutral oil. When hot, sear the cheeks on all sides until deeply browned (3–4 minutes per side). Remove the cheeks and set aside.

Aromatics and deglaze

Reduce heat to medium, add the quartered onion, carrot pieces and celery to the pot and cook, stirring, until they begin to brown (4–5 minutes). Add the crushed garlic and smashed ginger and cook 1 minute. Pour in the mirin (50 ml) to deglaze, scraping up browned bits. Add the soy sauce (60 ml) and brown sugar and stir.

Braise the cheeks

Return the browned cheeks to the pot. Add beef stock (500 ml) and enough water so the meat is nearly submerged (about 1.0–1.5 liters total liquid). Add bay leaves and black peppercorns. Bring to a gentle simmer, then cover with a tight-fitting lid and reduce heat to low. Braise for 2.5–3 hours, or until the cheeks are fork-tender and the collagen has converted into gelatin. Check once at the 90-minute mark and skim excess fat/foam.

Finish braise and rest

When tender, remove cheeks from the liquid and tent with foil. Strain the braising liquid through a fine sieve into a bowl and skim off excess fat if desired. Taste and adjust seasoning with remaining salt (about 5 g) and additional soy if needed. Keep 800 ml of the strained liquid reserved for the soup; any extra may be reduced to make a concentrated glaze for the plate.

Finishing / Plate

Shred and glaze beef cheeks

Using two forks, shred or gently slice the rested beef cheeks into large ribbons. Optionally simmer 200–300 ml of the reserved strained braising liquid in a small saucepan until slightly reduced and syrupy (4–6 minutes), then toss the shredded beef in 1–2 tbs of the reduced glaze to coat. Stir in toasted sesame oil.

Assemble the plate

Place steamed rice or potatoes on the serving plate. Arrange the shredded beef cheek alongside. Spoon a small amount (1–2 tbs) of the reduced braising glaze over the meat. Garnish with sliced scallions, chopped cilantro and toasted sesame seeds. Serve lemon or lime wedges on the side to brighten the meat before eating.

Soup (clear broth served with plate)

Prepare the soup

Combine the reserved 800 ml strained braising liquid with up to 200 ml dashi or additional beef stock in a pot and bring to a gentle simmer. Taste and adjust seasoning with light soy sauce (1 tbs) and white pepper (1 tsp).

Finish soup

Add sliced shiitake mushrooms and simmer 3–4 minutes until just tender. Add baby spinach or napa cabbage and simmer 1 minute until wilted. Do not boil vigorously to keep the broth clear. Ladle the hot soup into small bowls and serve alongside the beef cheek plate.