BRAISED BEEF IN HONEY & SOY
This sticky braise is a great way to feed a table full of people, and you can make it ahead for extra ease too
Provided by Gordon Ramsay
Categories Dinner, Main course
Time 4h30m
Number Of Ingredients 22
Steps:
- Heat oven to 160C/140C fan/gas 3. Heat the oil in a large ovenproof casserole or sauté pan, then spend a good 10 mins browning the meat well on all sides.
- 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.
- Pour over the Sherry vinegar, soy sauce and Madeira, and drizzle over the honey. 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.
- 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). 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.
- About 20 mins before serving, drizzle the bok choi with half the oil and the soy sauce and dust with the icing sugar. Grate over a little of the ginger, then toss well until completely coated.
- Heat the remaining oil in a large frying pan, add the bok choi and cook until the sugar coating starts to caramelise. Pour in the stock and simmer for 5 mins until tender. Reheat the mash and the beef. You are now ready to serve.
- Lift the meat out of the sauce and carve into thick slices. Place a large spoonful of mash on the side of each plate. Lay a few slices of meat on the mash. Sit two bok choi quarters on the other side of the plate and spoon over the sauce.
Nutrition Facts : Calories 545 calories, Fat 22 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 15 grams sugar, Fiber 2 grams fiber, Protein 61 grams protein, Sodium 3.03 milligram of sodium
HONEY HOISIN BEEF
Make and share this Honey Hoisin Beef recipe from Food.com.
Provided by Barenakedchef
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Wash and dry all produce. Bring 2 cups water to a boil in a small pot. Trim bottom root ends from bok choy and discard. Cut head in half lengthwise, then slice crosswise into strips. Trim, then thinly slice scallions, keeping greens and whites separate. Peel, then mince ginger until you have 2 TBSP. Mince garlic.
- Once water is boiling, add rice to pot. Cover, lower heat, and reduce to a simmer. Cook until tender, 15-20 minutes. Remove from heat and keep covered until rest of meal is ready.
- Combine soy sauce, hoisin sauce, honey, half the ginger, and half the garlic in a medium bowl. Add beef and toss to coat. TIP: If you have extra time, let beef marinate for up to 3 hours in the refrigerator.
- Heat a drizzle of oil in a large pan over medium-high heat. Add beef to pan, leaving excess marinade in bowl. Cook, tossing occasionally, until browned and almost cooked through, 2-3 minutes. Remove from pan and set aside.
- Add scallion whites, remaining ginger, remaining garlic, and another drizzle of oil to same pan over medium heat. Cook, tossing, until fragrant, about 1 minute. Add bok choy and cook, tossing, until tender, 3-4 minutes. Season with salt and pepper. Return beef to pan along with marinade from bowl. Let bubble until a thick sauce has formed, 2-3 minutes. Season with salt and pepper.
- Divide rice between plates. Top with stir-fry. Sprinkle with scallion greens and sesame seeds and serve.
Nutrition Facts : Calories 406.8, Fat 6.8, SaturatedFat 0.9, Cholesterol 0.2, Sodium 1687.9, Carbohydrate 75.5, Fiber 11.1, Sugar 24.4, Protein 19.2
SOY-GLAZED BEEF
Give beef a boost with this delicious soy marinade
Provided by Barney Desmazery
Categories Buffet, Dinner, Main course
Time 1h5m
Number Of Ingredients 7
Steps:
- To make the marinade, blitz the garlic, chilli and ginger in a blender until finely chopped. Add the soy or teriyaki sauce and ketchup, then pulse until completely blended. Put the beef in a dish and smear over the marinade. Leave in the fridge to marinate for up to 24 hours, the longer the better.
- To cook the beef, fire up the barbecue and, when flames subside and coals glow, lay it fat side down and char for about 5 mins to get fat sizzling. Flip it over and cook for 40 mins for medium rare, turning occasionally until all sides are charred. If the barbecue has a lid, use it for a smokier flavour. A few mins before taking the beef off, drizzle over brandy or bourbon (if using) to flambé the meat.
- Lift the meat onto a board, cover with foil and leave to rest for at least 10 mins. Carve the beef into slices like a roast and serve with any juices.
Nutrition Facts : Calories 420 calories, Fat 19 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Protein 62 grams protein, Sodium 0.61 milligram of sodium
BEEF SHIN WITH HONEY AND SOY
A great one for those winter months. It is important make sure the baking dish containing the beef is covered with foil or a tight-fitting lid to minimise the evaporation of the honey mixture.
Provided by Terese
Categories White Rice
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to moderate.
- Heat oil in large flameproof baking dish; cook beef, in batches, until browned all over, drain excess oil from dish.
- Return beef to dish, add cinnamon, honey, sauce, garlic and stock, toss to coat beef all over in honey mixture.
- Roast, covered, in moderate oven, for 1 hour.
- Turn beef; roast, covered in moderate oven about 1 hour or until tender.
- Meanwhile, cook rice in large saucepan of boiling water until just tender, drain.
- Boil, steam or microwave gai larn until tender; drain.
- Serve beef, drizzled with pan juices, rice and gai larn.
Nutrition Facts : Calories 421.5, Fat 7.4, SaturatedFat 1, Sodium 1227.6, Carbohydrate 81.9, Fiber 2.5, Sugar 23.5, Protein 7.5
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