Chinese beef with sweet orange sauce

This beautiful Chinese beef brisket casserole is full of exotic aromas and fabulous flavours.

• 2 shallots, finely chopped
• 2 cloves garlic, finely chopped
• 2 teaspoons sesame oil
• 2 teaspoons soy sauce
• 1 tablespoon finely chopped fresh ginger
• 1.5kg rolled beef brisket pot roast
• 1 tablespoon peanut oil
• 1/4 cup (60ml) sherry
• 1/2 cup (125ml) Campbell's Real Stock Beef
• 2 cinnamon sticks, broken
• 1/4 cup Roses Sweet Orange Marmalade
• Steamed SunRice White Medium Grain Rice and Asian greens, to serve

Energy 2583kJ	Fat saturated 8.00g
Fat Total 25.00g	Carbohydrate sugars 15.00g
Carbohydrate Total 16.00g	Dietary Fibre 1.00g
Protein 78.00g	Cholesterol 232.00mg
Sodium 474.21mg

All nutrition values are per serve.

1. Step 1

   Preheat oven to140°C. Combine shallots, garlic, sesame oil, soy sauce and ginger in a small bowl and mix well. Remove string from brisket and unroll. Spread shallot mixture evenly over flesh leaving a 2cm border on all sides. Roll up tightly to enclose filling and secure with kitchen string.

2. Step 2

   Heat oil in a large casserole and brown meat well on all sides and ends. Add sherry to casserole and allow it to boil until almost completely evaporated. Add stock and cinnamon, cover with lid and transfer to oven. Cook, undisturbed for 2½ hours.

3. Step 3

   Remove casserole from oven, remove beef and set aside, covered with foil to rest for at least 10 minutes. Meanwhile, place casserole over a high heat. Add marmalade and reduce liquid to ½ cup. Strain through a fine sieve. Slice beef and drizzle with orange sauce. Serve with rice and greens.