Featherblade of beef with soy sauce, squash and watercress
Item 1 of 1
Ingredients
Metric
Imperial
Braised beef
- 1kg beef featherblade, cut into 4 equal portions
- 3 tbsp of oyster sauce
- 1 tbsp of light soy sauce
- 3 tbsp of dry sherry
- 1 red chilli, chopped
- 1 knob of ginger, about 5cm long, peeled and grated
- groundnut oil, for frying
- 500ml of beef stock
- honey, to taste
Crushed butternut squash
- 1 butternut squash
- 3 tbsp of thyme leaves, chopped
- 1 tsp nutmeg
- 1 knob of butter
To garnish
- 1 bunch of watercress
SAVE RECIPE
Method
1
Mix the oyster sauce, soy sauce, sherry, chilli and ginger together in a large bowl
2
Pop the featherblade steaks in and coat in the marinade. Cover with cling film and leave to marinate for at least 1 hour
3
When ready to cook, preheat an oven to 160°C/gas mark 3 and take the beef out of the marinade, giving it a little shake down to remove chilli or ginger which would burn in the pan
4
Place an ovenproof casserole dish over a high heat and add a splash of groundnut oil. Add the steaks and quickly sear until browned all over
5
Cover the steaks with the marinade, add the beef stock and stir to combine. Bring to a simmer then cover and cook in the oven for 3 hours
6
Meanwhile, slice the squash in half lengthways and scoop out the seeds. Place on a shallow baking tray, skin-side down. Drizzle a little oil over and place in the oven with the casserole for the final hour of cooking
7
When done, transfer the soft, wobbling steaks to a plate and keep warm. Strain the sauce through a sieve to remove the chilli and ginger. Taste the sauce and add a little honey to sweeten if needed
8
Scoop the soft flesh of the butternut into a bowl and mash with a fork. Season with the chopped thyme, nutmeg and add the knob of butter
9
To serve, spoon a good amount of butternut squash mash onto the plate and place the beef alongside. Drizzle the remaining sauce over the top and finish with a bundle of watercress
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