Braised Beef Flank with Broccoli and Potato Smash

Steps

1. oven to 220°C. Bring a full kettle to the boil.
2. Heat a drizzle of oil in a large, oven-proof fry-pan (with a lid) on medium-high heat. While the pan heats, dice carrot 1cm. Add carrot and celery to pan and cook for about 3 minutes, until tender. While carrot and celery cook, dice tomatoes 1cm.
3. Add tomatoes, beef stock and beef flank steak (and sauce) to pan, stir and cover with the lid. Transfer pan to oven to bake for 9 minutes. Remove lid and bake for a further 9 minutes, until sauce has thickened.
4. While beef cooks, add potatoes, a pinch of salt and boiling water to a medium pot (with a lid). Cook for about 12 minutes (with the lid on), until almost tender. While potatoes cook, roughly chop broccoli into small florets.
5. Add broccoli to pot with potatoes and cook for a further 3–4 minutes, until bright green and tender. Drain and return to pot with butter and milk. Roughly smash then season to taste with salt and pepper.
6. While potatoes and broccoli cook, mix water and cornflour together until smooth. Pull flank steak, using two forks, into large pieces. Stir through half the water/ cornflour mix, until thickened. If sauce is too runny, add remaining water/cornflour mix, until combined and thickened. Season to taste.
7. divide broccoli and potato smash between plates and top with braised beef flank.