Great British Chefs asks for your consent to use your personal data to:
Personalised ads and content, ad and content measurement, audience insights and product development devices
Store and/or access information on a device
Your personal data will be processed and information from your device (cookies, unique identifiers and other device data) may be stored by, accessed by and shared with third-party vendors, or used specifically by this site or app.
You can withdraw your consent at any time by using 'Cookie Settings' button at the bottom of the page.
Featherblade of beef with soy sauce, squash and watercress
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.
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