Fragrant feather blade beef with carrots and parsnips

1. 1

   To make the beef, preheat the oven to 180C/160C Fan/Gas 4. Heat the oil in a casserole, season the beef well and cook in the pan until coloured all over. Remove from the pan.

2. 2

   Sweat the onion, garlic bulbs and spices in the casserole for 10 minutes. Add the stock, soy sauce and honey and add the beef back in. Cook in the oven for around 3½ hours until the beef is tender.

3. 3

   To make the carrots and parsnips, cook them in a saucepan of boiling salted water until just tender. Combine the soy sauce, vinegar, garlic, sesame oil, ginger and five-spice powder in a large bowl and add the cooked carrots and parsnips. Mix and leave to marinate for 30 minutes.

4. 4

   Heat a griddle pan on high heat, and char the vegetables for 2 minutes all over.

5. 5

   To serve, toss the carrots and parsnips in the chives and serve with the beef and some of the cooking liquor.

1 serving ≈ 525 g

Nutrition values are estimates. - means data is unavailable.