Featherblade of beef with soy sauce, squash and watercress


First published in 2019
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Braised beef

Crushed butternut squash

To garnish

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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