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Asian braised beef with Kent pumpkin puree
Asian braised beef with Kent pumpkin puree
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Prep Time:
20 minutes
Cook Time:
255 minutes
Total Time:
275 minutes
Indulge in slow-cooked Asian braised beef paired with creamy pumpkin puree by Curtis Stone.
Ingredients:
  • 80ml soy sauce
  • 55g brown sugar
  • 60ml hoisin sauce
  • 40.00 ml rice wine vinegar or white wine vinegar
  • 1/2 tsp red chilli flakes
  • 1kg beef chuck casserole steak, excess fat trimmed, cut into 6 large cubes
  • 40.00 ml plain flour
  • 36.80 gm canola oil, divided
  • 2 mandarins, halved crossways
  • 3 garlic cloves, minced
  • 30.00 ml peeled minced fresh ginger
  • 3 star anise pods
  • 360g beef stock
  • 200g turnips, peeled, cut into 2cm pieces (about 1 cup)
  • 200g swede, peeled, cut into 2cm pieces (about 1 cup)
  • 1.25kg Kent pumpkin, peeled, seeded, cut into 2cm pieces (about 6 cups)
  • 2 spring onions (white and green parts), thinly sliced
Instructions:
  • First, preheat the oven to 150C (130C fan-forced). Next, in a small bowl, combine soy sauce, brown sugar, hoisin, vinegar, and chilli flakes; whisk until well combined.
  • Preheat a Dutch oven or large heavy pot over medium-high heat. Season beef generously with salt and pepper. In a large bowl, lightly coat the beef with flour. Transfer the beef to a plate. Add 1 1/2 tbs oil to the pot and brown the beef on all sides for about 10 mins. In the last 5 mins, add mandarins, cut side down, and char them. Transfer beef and mandarins to a plate. Add remaining 1/2 tbs oil, garlic, ginger, and star anise to the pot and cook until fragrant. Stir in soy mixture and stock, scraping up all browned bits. Return beef and mandarins to the pot and bring to a simmer. Cover and braise in the oven for about 2 hours and 20 mins, turning the beef halfway through, until mostly tender. Skim any fat off the cooking liquid before serving.
  • Add the turnips and swede to the pot, cover, and let it braise for 15 minutes. Then, uncover and cook for an additional 30 to 45 minutes until the beef and vegetables are tender and the liquid has slightly reduced.
  • Prepare a large pot with a steamer basket and bring 5cm of water to a simmer. Steam the pumpkin for approximately 25 minutes until it's easy to pierce with a knife. Transfer the steamed pumpkin to a blender and puree until smooth, adding warm water 1 tablespoon at a time to achieve the desired consistency. Season the pumpkin puree with salt to taste.
  • In shallow bowls, elegantly dollop pumpkin puree. Add tender braised beef and vegetables on top, drizzle sauce around the puree, then sprinkle with fresh spring onions before serving.

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