27/12/2025
Soy Braised Mash & Stew
1 kg beef chuck
1 tbsp neutral oil
½ cup onion, finely chopped
½ cup carrot, finely chopped
½ cup daikon, finely chopped
optional thickening (Beurre-Manié.. ish)
2 tbsp butter
1 tbsp AP flour
1 tbsp potato starch
¼ cup light soy sauce
2 tbsp dark soy sauce
3 tbsp brown sugar
500mL beef stock
Cut the beef into large chunks. Dice the onion, carrot, and daikon into a mirepoix.
Pat the beef dry with paper towels so it sears properly.
Heat a pan and sear the beef on all sides until browned. Remove and set aside.
In the same pot, lightly sauté the onion, carrot, and daikon until fragrant.
Add the seared beef back into the pot. Pour in the soy sauce and brown sugar.
Deglaze with beef stock, scraping up the browned bits from the bottom of the pot.
Place a cartouche (a piece of parchment paper with a small hole in the center) over the braise to keep moisture in.
Cover with a lid and transfer to the oven.
Cook at 150°C for 3 hours, until the beef is tender.
To thicken the stew…
In a small bowl, combine softened butter, all-purpose flour, and potato starch to form a smooth paste.
Ladle a small amount of the hot braising liquid from the pot into the mixture and whisk until fully blended — this tempers it and prevents lumps.
Pour the tempered mixture back into the stew while stirring gently.
Simmer for a few minutes until the sauce thickens to a glossy, velvety consistency.
Mash
1kg potatoes
2 tsp kosher salt (for cooking potatoes)
150g butter
200ml cream
Season with salt to taste
Place the potatoes (skin on) into a pot of cold, well-salted water.
Bring the pot up to a gentle boil and cook until the potatoes are tender and can be easily pierced with a knife (about 15–20 minutes, depending on size).
Drain the potatoes well, then pass them through a sieve or potato ricer for extra fluffiness.
While the potatoes are still warm, add the butter and cream and fold them into the mash until smooth and fully incorporated.
Season with salt to taste and serve.
