BRAISED AND GLAZED STICKY GINGER SILVERSIDE WITH CHINESE BROCCOLI AND SHIITAKE

Serves
6-8
Prep
10mins
Cook
hrs
DIFFICULTY
medium
Ingredients
  • 1.6kg piece beef silverside
  • sea salt flakes and freshly-ground black pepper
  • 2 Tbsp sesame oil
  • 2L beef stock
  • 2 cup Chinese cooking wine
  • ½ cup light soy sauce
  • 8cm piece ginger, finely sliced
  • ½ cup oyster sauce
  • ¼ cup honey
  • ¼ cup dark brown sugar
  • ¼ cup Chinkiang vinegar
  • 4 bunches Chinese broccoli
  • 2 punnets shiitake mushrooms, sliced
  • 4 cloves garlic, sliced
  • rice, to serve
Method
  • Preheat oven to 220ºC. Season the beef generously with salt and pepper. Heat the sesame oil in a large heavy-based saucepan and cook the beef until well-browned on all sides, then pour in the cooking wine, stock, half the soy sauce and half the ginger. Simmer for 3 hours, until the beef is tender.
  • Pour 1L of the cooking liquid into a saucepan with remaining soy sauce and ginger, oyster sauce, honey, brown sugar and vinegar. Boil rapidly until reduced to a syrup. Transfer the beef to a roasting pan and brush with half the syrup. Bake for 5 minutes. Brush with the remaining syrup and bake for a further 5 minutes.
  • Meanwhile fry the Chinese broccoli, shiitakes and garlic in the remaining oil in a wok over a high heat for 5 minutes. Serve with the beef and rice.

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