Braised Beef in Honey & Soy

This would be great with a slow roast cut, Beef Cheeks, Brisket, or Braising Steaks. Alternatively throw everything in a slow cooker at step 7 and thicken with a cornflour slurry when ready.

INGREDIENTS

• 2 tbsp vegetable oil

  1 ½kg Diced Beef

  1 onion,roughly chopped

  1 carrot,roughly chopped

  1 leek,roughly chopped

  1 celery stick, roughly chopped

  2 garlic cloves

  small bunch thyme

  50ml sherry vinegar

  60ml soy sauce

  200ml madeira

  3 tbsp honey

  1 tbsp tomato purée

  800ml chicken stock

Method (Serves 6)

1. Heat oven to 160C/140C fan/gas 3.

2. Heat the oil in a large ovenproof casserole or sauté pan, browning the meat well on all sides.

3. Scatter the vegetables, thyme, coriander seeds and cloves in amongst the meat and continue to cook over a high heat for 10 mins until browned.

4. Pour over the Sherry vinegar, soy sauce and Madeira, and drizzle over the honey.

5. Stir everything together, then reduce over a high heat until it’s sticky and syrupy and the meat is coated really well. Stir in the tomato purée.

6. Pour over the stock and bring to the simmer. Stir, then taste and lightly season with salt accordingly (it may not need any as the soy is already salty).

7. *Cover the pan and place in the oven for 2½-3 hrs, stirring once or twice, until the meat is really tender. Remove the meat to another pan or container. Boil the sauce for 10 mins until sticky, then strain it over the meat.

8. Serve with Mash , Bok Choi drizzled with oil, soy and grated ginger and pan fried until wilted

Enjoy!

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