Fragrant feather blade beef recipe
Fragrant feather blade beef with carrots and parsnips Here, beef is slow cooked in a savoury, spicy sauce in the oven before being served with chargrilled, marinated carrots and parsnips. 2 tbsp olive oil1kg/2lb 4oz feather blade beef 2 onions, sliced 2 garlic bulbs, cut in half1 tbsp coriander seeds 1 tsp cumin seeds 1 tsp Chinese five-spice powder2 star anise 1 litre/1¾ pint beef stock 1 tbsp soy sauce2 tbsp honey salt and freshly ground black pepper 2 tbsp olive oil 1kg/2lb 4oz feather blade beef 2 onions, sliced 2 garlic bulbs, cut in half 1 tbsp coriander seeds 1 tsp cumin seeds 1 tsp Chinese five-spice powder 2 star anise 1 litre/1¾ pint beef stock 1 tbsp soy sauce 2 tbsp honey salt and freshly ground black pepper 3 young heritage carrots, peeled and left whole3 young parsnips, peeled and left whole4 tbsp soy sauce 4 tbsp rice wine vinegar 2 garlic cloves, minced 3 tbsp sesame oil 1 tbsp minced fresh root ginger¼ tsp Chinese five-spice powder salt1 tbsp snipped fresh chives, to serve 3 young heritage carrots, peeled and left whole 3 young parsnips, peeled and left whole 4 tbsp soy sauce 4 tbsp rice wine vinegar 2 garlic cloves, minced 3 tbsp sesame oil 1 tbsp minced fresh root ginger ¼ tsp Chinese five-spice powder salt 1 tbsp snipped fresh chives, to serve Method To make the beef, preheat the oven to 180C/160C Fan/Gas 4. Heat the oil in a casserole, season the beef well and cook in the pan until coloured all over. Remove from the pan. Sweat the onion, garlic bulbs and spices in the casserole for 10 minutes. Add the stock, soy sauce and honey and add the beef back in. Cook in the oven for around 3½ hours until the beef is tender. To make the carrots and parsnips, cook them in a saucepan of boiling salted water until just tender. Combine the soy sauce, vinegar, garlic, sesame oil, ginger and five-spice powder in a large bowl and add the cooked carrots and parsnips. Mix and leave to marinate for 30 minutes. Heat a griddle pan on high heat, and char the vegetables for 2 minutes all over. To serve, toss the carrots and parsnips in the chives and serve with the beef and some of the cooking liquor. To make the beef, preheat the oven to 180C/160C Fan/Gas 4. Heat the oil in a casserole, season the beef well and cook in the pan until coloured all over. Remove from the pan. To make the beef, preheat the oven to 180C/160C Fan/Gas 4. Heat the oil in a casserole, season the beef well and cook in the pan until coloured all over. Remove from the pan. Sweat the onion, garlic bulbs and spices in the casserole for 10 minutes. Add the stock, soy sauce and honey and add the beef back in. Cook in the oven for around 3½ hours until the beef is tender. Sweat the onion, garlic bulbs and spices in the casserole for 10 minutes. Add the stock, soy sauce and honey and add the beef back in. Cook in the oven for around 3½ hours until the beef is tender. To make the carrots and parsnips, cook them in a saucepan of boiling salted water until just tender. Combine the soy sauce, vinegar, garlic, sesame oil, ginger and five-spice powder in a large bowl and add the cooked carrots and parsnips. Mix and leave to marinate for 30 minutes. To make the carrots and parsnips, cook them in a saucepan of boiling salted water until just tender. Combine the soy sauce, vinegar, garlic, sesame oil, ginger and five-spice powder in a large bowl and add the cooked carrots and parsnips. Mix and leave to marinate for 30 minutes. Heat a griddle pan on high heat, and char the vegetables for 2 minutes all over. Heat a griddle pan on high heat, and char the vegetables for 2 minutes all over. To serve, toss the carrots and parsnips in the chives and serve with the beef and some of the cooking liquor. To serve, toss the carrots and parsnips in the chives and serve with the beef and some of the cooking liquor.