Ginger-Soy Braised Beef Cheeks w/Roasted Pumpkin Puree

Preheat the oven to 350°F.

In a small bowl, combine the rice flour, granulated garlic, salt, and pepper. Dredge the beef cheeks in the flour mixture. In a large skillet, heat the oil until smoking hot and sear the dredged beef cheeks to a nice brown color.

Remove the meat and transfer to a baking dish or Dutch oven. To the same hot skillet, add the onions, garlic, ginger, scallion, celery, and cilantro and brown.

Meanwhile, in a bowl, combine the soy sauce, brown sugar, sesame oil, beef stock, and sake and mix well. Once the vegetables are browned, add them to the baking dish or Dutch oven and cover with the soy sauce mixture.

Transfer the baking dish or Dutch oven to a 350-degree oven and braise for 2 hours. Remove from the oven, separate the meat and strain the liquid through a fine-mesh sieve. Add the meat back to the strained liquid. Serve with Pumpkin Puree (recipe follows) and sautéed or steamed broccolini.

Boil the pumpkin until soft and tender. Drain the pumpkin and transfer to a blender. Add the olive oil, allspice, salt, and pepper and blend until smooth. Always use caution when blending hot liquids: Start with less liquid than you might typically use; place a kitchen towel over the steam opening on the lid of your blender so steam can safely escape. Once blended, set pumpkin puree aside until ready to serve.