Featherblade of beef with soy sauce, squash and watercress

Name: Featherblade of beef with soy sauce, squash and watercress
Total time: 3 h 30 min
Ingredients: 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; 1 butternut squash; 3 tbsp of thyme leaves, chopped; 1 tsp nutmeg; 1 knob of butter; 1 bunch of watercress

by Food Urchin

Item 1 of 1

Main
easy
4
3 hours 30 minutes

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This underused cut of beef is slowly braised down with soy, oyster sauce, chilli and ginger to create a rich and aromatic stew . Paired with autumnal crushed butternut squash and peppery watercress, this is a delightful dish for a cosy Sunday afternoon.

First published in 2019

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Ingredients

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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

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Method

Mix the oyster sauce, soy sauce, sherry, chilli and ginger together in a large bowl

Pop the featherblade steaks in and coat in the marinade. Cover with cling film and leave to marinate for at least 1 hour

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

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

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

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

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

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

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

First published in 2019

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