Cooking with Nick & Scott: Soy & chilli beef with mash
Dubai chefs Nick Alvis and Scott Price whip up this comforting dish for What’s On…
In their first video masterclass for What’s On, Dubai cheffing duo Nick and Scott share a flavour-packed recipe for soy-braised beef with mashed potatoes.
Follow along with the video here, and find the complete recipe and shopping list below.
Soy & chilli beef recipe
Serves 2, cooking time 2 hours
- 500g beef topside
- 1 tablespoon seasoned corn flour
- 50ml sesame oil
- 50ml pomace oil
- 1 large red onion, sliced
- 1 thumbs-sized piece ginger, minced
- 3 garlic cloves, minced
- 1 stick lemongrass, smashed with the back of a knife
- 2 red or green chillies, seeds removed, chopped
- 5 cloves
- 5 star anise
- 2 bay leaves
- 100g tomato paste
- 50ml honey
- 200ml soy sauce
- 50ml any vinegar
- Water to cover
- ½ bunch coriander, chopped
- 1 bunch spring onions, sliced
Dice the topside into 2-3cm cubes and coat in the corn flour. Preheat a deep saucepan and add the oils. When lightly smoking, carefully place the meat into the oils and brown until sides are crispy, then remove. In the oil, add the onions and cook until golden, add the ginger, garlic, lemongrass, chilli and spices, then add tomato paste and deglaze with honey, soy and then with vinegar. Cook out until a thick paste, then return the beef and cover with water and a cartouche (a circle of baking paper). Bring the boil and lower to a gentle simmer for 2 hours. Serve with mashed potatoes and garnish with coriander and spring onion.
- 500g maris pipers or the Egyptian potatoes in the nets
- 150g milk
- 150g cream
Peel the potatoes, cut into even-sized pieces and place into a deep saucepan of salted water. Bring to the boil and simmer until a knife can easily go through the middle of a potato and easily slide out. Turn off the heat and leave in the water for 5 minutes. In another small saucepan, warm the milk and cream. Drain the potatoes and return to the pan on to a low heat. With a spatula break down the potatoes and beat until smooth. Gradually add the milk and cream – you may not need it all, so don’t add all at once. Check the seasoning, adding more salt to taste.