Honey-Soy Braised Beef With Cauliflower Fried Rice
Substitute sirloin roast with brisket or a chuck roast.
Pre-heat the oven to 160°C/320°F.
In a bowl, combine the soya sauce, honey, sesame seed oil, garlic, chilli flakes, ginger and freshly ground black pepper. Set aside.
Season the sirloin well with salt and freshly ground black pepper. Heat a splash of olive oil in a medium to large oven-safe pot over a high heat and brown the meat evenly on all its sides.
Pour the braising sauce over the beef, cover with a tight-fitting lid and transfer to the oven to cook for 3 hours, turning the roast every hour.
Toward the end of the beef’s cooking time, shred the cauliflower into rice size pieces using a grater or a food processor.
To prevent the rice from going soggy, place the grated cauliflower in a muslin cloth or dish towel and wring it to squeeze out any excess water.
Heat a tablespoon of olive oil in a large frying pan over a medium-high heat and add the red pepper, half of the spring onion and half of the red onion and sauté for about 5 minutes or until soft and slightly charred (keep the remaining halves for garnish).
In the meantime, remove the roast from the pot, leave it to cool slightly and using two forks or your hands, pull the beef apart to create a shredded texture. Return the pulled beef to the pot and stir into the sauce.
Add the garlic and cauliflower to the red pepper mixture and cook for a further 5 minutes or until the cauliflower is tender and starting to go crispy. Season to taste with salt and freshly ground black pepper.
To serve, spoon the saucy shredded beef over the cauliflower rice and sprinkle the remaining spring onions and red onion slices over the top. Enjoy!