Recipe
Soy and ginger glazed beef with garlic greens
- Serves 4
- Prep Time 15 mins
- Cooking Time 105mins
Ingredients
- Serves 4
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Method
- Preheat oven to 160°C or 140°C fan forced. Rinse the corned silverside in cold water to remove any surface brine. Place the corned silverside in a large heavy based pot, large enough for the meat to be completely submersed in water. Cover the silverside with cold water.
- Place over a low heat and bring to just a simmer. Drain well. Transfer to a wire rack sitting over a large roasting dish, face silverside fat side up. Pour 3 cups (750ml) water in base of the dish.
- Combine the honey, sugar, soy, five spice and ginger. Brush half the glaze over the silverside. Cover entire dish with a layer of foil. Bake in preheated oven for 1 ½ - 2 hours, or until silverside is tender, a fork should easily penetrate the centre of the meat.
- Preheat grill on high. Remove foil and brush remaining glaze over silverside. Grill for 3 minutes or until glaze is caramelised. Set aside to rest for 5 minutes whilst you cook the greens.
- Meanwhile, heat oil in a large wok over high heat. Stir fry garlic for 30 seconds or until fragrant. Add broccolini and 2 tablespoons water, stir fry for 2 minutes. Add bok choy, stir fry for 1-2 minutes further or until vegetables are just tender crisp. Add the extra soy sauce and toss to combine.
- Slice silverside against the grain. Serve with the garlic tossed greens.
Tips
- Use salt reduced tamari for a gluten free version.
- You can swap the bok choy with an another Asian green such as choy sum or gai larn.
- Try serving with some steamed brown rice or quinoa.