Brown Butter Miso Beef Casserole with Ginger & Roast Butternut
Tender miso beef poached in a nutty brown butter sauce and served with ginger roasted butternut.
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INGREDIENTS
4 tablespoons salted butter
15ml (1 tablespoon) olive oil
1.5kg beef shin, bone-in
Salt and freshly cracked black pepper
2 brown onions, finely diced
2 cloves garlic, minced
4cm piece ginger, grated
3 stems celery, diced
2 carrots, peeled and diced
1/2 teaspoon red chilli flakes
45ml (3 tablespoons) tomato paste
30ml (2 tablespoons) miso paste
2 star anise
425ml beef stock
400g tin coconut milk
Roast Butternut:
500g butternut
30ml (2 tablespoons) olive oil
5ml (1 teaspoon) coriander
Salt and freshly cracked black pepper
METHOD
Preheat the oven to 180°C.
Melt the butter in a small saucepan over a medium heat. Swirl the pan to keep the butter from burning. Once nutty and deeply golden, remove from the heat and set aside.
Heat 1 tablespoon of olive oil in a Le Creuset Signature Cassadou. Season the meat with salt and black pepper. Brown in batches, then remove and set aside.
Add the onion and sauté in the pan oils until softened, about 6-8 minutes. Stir in the garlic and ginger and cook for another minute. Add the celery and carrots and sauté for 3-4 minutes.
Add all the remaining ingredients, including the browned butter. Return the meat to the casserole. Cover with the lid and cook in the oven for 2 ½ – 3 hours until the shin falls away from the bone and the sauce is thickened.
Arrange the butternut on a roasting tray. Drizzle with olive oil and season with coriander, salt, and black pepper. Roast alongside the beef for the last 50 minutes of the cooking time. Add the butternut to the casserole just before serving.
