BRAISED AND GLAZED STICKY GINGER SILVERSIDE WITH CHINESE BROCCOLI AND SHIITAKE
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
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.