Succulent Feather blade of Beef Recipe | Lee Kum Kee

Ingredients

• Braised Beef
• 1kg beef featherblade, cut into 4 equal portions
• 1 Tbsp groundnut oil, for frying
• 500ml beef stock
• 1 Tbsp honey (optional)
• Crushed Butternut Squash
• 1 butternut squash, seeds removed and halved lengthways
• 1 Tbsp vegetable oil
• 3 Tbsp thyme leaves, chopped
• 1 tsp nutmeg
• 50g butter, softened
• 3 Tbsp Lee Kum Kee Premium Oyster Sauce
• 1 Tbsp Lee Kum Kee Premium Light Soy Sauce
• 3 Tbsp dry sherry
• 1 red chilli, chopped
• 1 knob of ginger, about 5cm long, peeled and grated
• 1 bunch of watercress, roughly chopped