Braised beef in honey & soy

Braised beef in honey & soy

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(5 ratings)

Prep: 30 mins Cook: 4 hrs

More effort

Serves 6
This sticky braise is a great way to feed a table full of people, and you can make it ahead for extra ease too

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal545
  • fat22g
  • saturates7g
  • carbs17g
  • sugars15g
  • fibre2g
  • protein61g
  • salt3.03g
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Ingredients

  • 2 tbsp vegetable oil
  • 1½ kg braising beef, preferably 2 large beef cheeks, trimmed and halved
    Beef

    Beef

    bee-f

    The classic cut of meat for a British Sunday roast, beef is full of flavour, as well as being a…

  • 1 onion, roughly chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 carrot, roughly chopped
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 1 leek, roughly chopped
    Leeks

    Leek

    lee-k

    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 1 celery stick, roughly chopped
    Celery

    Celery

    sell-er-ee

    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • 2 garlic cloves
  • small bunch thyme

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 5 coriander seeds
    Coriander seeds

    Coriander seed

    kor-ee-and-er seed

    The small, creamy brown seeds of the coriander plant give dishes a warm, aromatic and slightly…

  • 2 cloves
    Cloves

    Clove

    klo-ve

    The dry, unopened flower bud of the tropical myrtle tree family used to flavour a wide variety…

  • 50ml sherry vinegar
  • 60ml soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 200ml Madeira
  • 3 tbsp clear honey
  • 1 tbsp tomato purée
  • 800ml chicken stock

For the bok choi

  • 3 heads bok choi, quartered
  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 tsp soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 1 tbsp icing sugar
  • small piece ginger
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 100ml chicken stock

Method

  1. Heat oven to 160C/140C fan/gas 3. Heat the oil in a large ovenproof casserole or sauté pan, then spend a good 10 mins browning the meat well on all sides.

  2. Scatter the vegetables, thyme, coriander seeds and cloves in amongst the meat and continue to cook over a high heat for 10 mins until browned.

  3. Pour over the Sherry vinegar, soy sauce and Madeira, and drizzle over the honey. Stir everything together, then reduce over a high heat until it’s sticky and syrupy and the meat is coated really well. Stir in the tomato purée.

  4. Pour over the stock and bring to the simmer. Stir, then taste and lightly season with salt accordingly (it may not need any as the soy is already salty). Cover the pan and place in the oven for 2½-3 hrs, stirring once or twice, until the meat is really tender. Remove the meat to another pan or container. Boil the sauce for 10 mins until sticky, then strain it over the meat.

  5. About 20 mins before serving, drizzle the bok choi with half the oil and the soy sauce and dust with the icing sugar. Grate over a little of the ginger, then toss well until completely coated.

  6. Heat the remaining oil in a large frying pan, add the bok choi and cook until the sugar coating starts to caramelise. Pour in the stock and simmer for 5 mins until tender. Reheat the mash and the beef. You are now ready to serve.

  7. Lift the meat out of the sauce and carve into thick slices. Place a large spoonful of mash on the side of each plate. Lay a few slices of meat on the mash. Sit two bok choi quarters on the other side of the plate and spoon over the sauce.

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Comments (7)

vandadefreitas's picture

Made this last year for a 'come dine with me' dinner party and it was fantastic. Did one beef cheek per 2 people and had to order them in specially from my butcher who trimmed them for me. Think i was the first ever person to order them. Had some left over which the family devoured the following day and they were even better. Didn't like the bok choi so would subsitute for something else next time. Making it again next week for another dinner party as it was such a winner.

aislingfood's picture

Cooked this on Saturday night for a dinner party for friends, and we all adored it! Made two slight changes, had no cloves or coriander seeds so I popped in a cinnamon stick but then I found cloves later & popped in 2. I cooked it in the oven at 140 degrees for almost 5 hours.I did find it tough enough to trim the cheeks even though my knives are extremely sharp.
The meat literally melted and the sauce was really untuous with great depth of flavour. Served it with a horseradish mash, buttered Savoy cabbage & French beans, & spicy crab cakes with corn relish to start. A fab saturday night dinner!

annahorvath's picture
5

Outstanding!! Made it with venison and turned out to be a real treat! Thanks!

happyhour's picture

Absolutely delicious, but get your butcher to trim the cheeks for you as it's a tough job unless you've very sharp knives.

Fabulous do ahead dinner party dish though

LuluLolly's picture
5

Outstanding!! Everyone must try this recipe at least once. I just can't fault it. The only change I made was to leave the sauce chunky - more stew like. Superb!

annemia's picture
4

Made it the day before we planned to eat it, almost sorry I couldn't eat it straight out of the oven. But when we tasted it the day after, we both loved it. Definitely one for a party or if made for two: to freeze some for a midweek meal. Lovely deep flavour. The mash I made with chives instead of spring onions and was also quite nice.

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