Slow cooked teriyaki beef with sesame udon noodle salad

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How to make Slow cooked teriyaki beef with sesame udon noodle salad

  • Yield : 6
  • Prep Time : 0:30
  • Cook Time : 3:20
  • Total Time : 3:50

Ingredients

  • 2 tablespoons vegetable oil
  • 2kg piece beef brisket
  • 1 cup Massel chicken style liquid stock
  • 1/2 cup salt-reduced soy sauce
  • 1/4 cup mirin seasoning
  • 1/4 cup caster sugar
  • 3 garlic cloves, peeled, bruised
  • 3cm piece fresh ginger, peeled, halved
  • 2 green onions, cut into 5cm lengths, plus extra to serve
  • 1 sliced Lebanese cucumber, to serve

Sesame udon noodle salad

  • 270g packet dried udon noodles
  • 454g packet frozen edamame, thawed, peeled
  • 3 green onions, thinly sliced
  • 100g green cabbage, finely shredded
  • 1/4 cup roasted sesame dressing
  • 1/2 x 200g jar pickled ginger, drained

Method

  • Step 1 Preheat oven to 160C/140C fan-forced.
  • Step 2 Heat oil in a large heavy-based flameproof casserole dish over medium-high heat. Cook beef for 5 minutes each side or until browned. Add stock, soy sauce, mirin, sugar, garlic, ginger and onion. Cover. Bring to the boil.
  • Step 3 Transfer dish to oven. Bake for 3 hours, turning beef every hour.
  • Step 4 Make sesame udon noodle salad. Cook noodles following packet directions. Drain well. Transfer to a bowl. Add edamame, onion, cabbage, dressing and ginger. Season with pepper. Toss well to combine.
  • Step 5 Remove and discard any fat from beef. Slice. Serve beef with a little of the cooking liquid, noodle salad, extra onion and cucumber.

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