Miso, ginger and orange beef

Print Recipe

Miso, ginger and orange beef

Ingredients

1 – 1.2 kg Quality beef shin
1 Tbsp plain flour
1 brown onion
_1/2 cup orange juice
_1/4 cup salt-reduced soy sauce
1 Tbsp miso paste
1 Tbsp fresh ginger
4 garlic cloves
1 Tbsp honey
1 cup beef stock

Instructions

Pat the beef dry with paper towels and cut into large chunks. Toss in the flour until lightly coated.
Heat a heavy-based pot over medium-high heat. Sear the beef until deeply browned on all sides. Take your time here, good colour means better flavour. Remove the beef and set aside.
In the same pot, cook the diced onion for 4–5 minutes until softened and lightly golden. Add a small splash of oil if needed and scrape up the browned bits from the bottom of the pot.
In a jug, whisk together the orange juice, soy sauce, miso paste, ginger, garlic and honey or brown sugar until smooth.
Return the beef to the pot, along with the resting juices.
Pour the sauce mixture over the beef, then add enough stock to come about halfway up the meat.
Cover the pot and place in the oven for 2½–3 hours, until the beef is very tender.
Remove the lid for the final 20–30 minutes of cooking so the sauce can reduce and become glossy and sticky.
Scatter with sliced spring onions and sesame seeds before serving.

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