Nearing the end of my butcher’s blowout. This creation combines a cheap cut of meat with honey, madeira wine and soy sauce, served with bok choi (or pac choi, or bok choy, or pak choy or…you get the idea).
Its got some pretty intense flavours and comes from our very own psycho-chef Gordon Ramsay (by the way have I mentioned how much more pyscho he appears on American TV compared to UK TV? On UK TV he is a pussy cat – he does a show where he gets prisoners to cook in Brixton prison, and if he acted in there the way he does on Hell’s Kitchen USA they would serve him up with a side order of fries).
Ingredients (lifted straight from the BBC website – some might say that’s plagirism, stealing intellectual property etc. I say I pay them £140 a year to watch reruns of Only Fools and Horses and DIY shows and therefore I do not give a shit)
- 2 big chunks of braising beef
- 1 onion
- 1 carrot
- 1 leek
- 1 celery stick
- 2 garlic cloves
- bunch thyme
- 5 coriander seeds (Did they try six and it was too much?)
- 2 cloves
- 50ml sherry vinegar
- 60ml soy sauce
- 200ml Madeira
- 3 tbsp clear honey
- 1 tbsp tomato purée
- 800ml chicken stock
For the Bok/Pac Choi/Choy
- 3 heads bok choi, quartered
- 2 tbsp olive oil
- 2 tsp soy sauce
- 1 tbsp icing sugar
- piece ginger, grated
- 100ml chicken stock
Also you need to make some mashed potato (or cream it with loads of butter and double cream) with chopped up spring onions (scallions)
First off fry the beef in a large pan in some oil for 10 minutes or so, browning all over:
Thats not small beef, just a very large pan…
Add the vegetables, thyme, coriander seeds and cloves and continue to cook until the veg starts to soften:
Pour in the Sherry vinegar, soy sauce and Madeira, and the honey.
Give it a stir then reduce over a high heat until it’s syrupy and the meat is coated really well. Stir in the tomato purée. Add the stock and simmer for about 10 mins:
Now pop in an oven at 140 centigrade (for a fan oven) and cook for 2 1/2 to 3 hours. About 20 mins from the end of the meat cooking, get the pak choi ready (we’ll assume you have got the potatoes on the go at this point too).
Drizzle the bok choi with some oil and soy sauce and dust with icing sugar. Grate in some ginger, then toss to coat.
Heat some oil in a pan, add the bok-pak choi and cook until the sugar starts to caramelise. Pour in the stock and simmer for 5 mins:
Meanwhile remove the meat from the pan. Strain the sauce through a sieve to remove all signs of anything resembling a vegetable:
Those Quorn sausages have absolutely nothing to do with this post
Now simmer the sauce in the pan until it thickens up. Then add the meat back in to warm through:
Now its simply a matter of serving up. Plop some potato mash on a plate, take out one of the pieces of beef and slice it; arrange on top of the mash. Place some of the bok choi to the side and drizzle the sauce over the beef:
Superfluous to say – serve with wine. Pedants might complain that the wine should be red for such a creation; myself, I couldn’t give a toss! This dish is intense – it’s not spicy or anything but its very sweet, saved by the salty soy. Next time I will not go so slap-dash with the honey. Happy munching people.