By Food Urchin
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.
Combine the marinade ingredients, add the featherblade steaks in and coat well. Cover with cling film and leave for at least 1 hour.
Preheat the oven to 160°C /140°C (fan). Remove the beef from the marinade, giving it a little shake to remove the chilli or ginger that might burn in the pan.
Heat oil over high heat in an ovenproof casserole dish. Add the steaks and quickly sear both sides.
Add the remaining marinade and beef stock, stir to combine. Bring to a simmer, then cover and cook in the oven for 3 hours.
Meanwhile, place the butternut squash halves 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 steaks to a plate and keep warm. Strain the sauce through a sieve to remove the chilli and ginger. Taste the sauce and add the honey to sweeten if desired.
Scoop the soft flesh of the butternut into a bowl and mash with a fork. Season with the chopped thyme, nutmeg and butter.
To serve, spoon a good amount of butternut squash mash onto the plate with the beef. Drizzle the remaining sauce and garnish with chopped watercress.
3 HOURS 30 MINUTES, PLUS 1 HOUR MARINATING TIME
And don't forget, Chinese meals are made for sharing, so get friends and family together for a feast.
