Bone Broth Glazed Beef & Cabbage Skewers with Miso Furikake Rice

Level up your weekend at-home dinner plans with this flavour-packed, deeply comforting dish that will having everyone asking what your favourite ingredient is (hint: it's bone broth). Simple ingredients made delicious!

Ingredients

Skewers 

• 450–500g rump steak
• 6–7 Savoy cabbage leaves
• 2 spring onions, cut into 4–5cm lengths
• 1 tbsp @bestofthebone Beef Tallow, melted

Marinade

• 2 tsp @bestofthebone Organic Mushroom Beef Bone Broth
• 3 garlic cloves, grated
• 2 tsp grated ginger
• 80ml (⅓ cup) soy sauce
• 2 tbsp rice wine vinegar
• 2 tbsp honey
• 1 tsp sesame oil
• ½ tsp cracked black pepper

Furikake Rice

• 1 cup sushi rice, rinsed
• 1½ cups water
• 1 tbsp @bestofthebone Organic Miso Bone Broth
• 1 tbsp rice wine vinegar
• 1 tbsp mirin
• 1 tsp sesame oil
• 3 tbsp furikake
• 1 spring onion, finely sliced

To serve

• Fried shallots
• Chives
• Toasted sesame seeds
• Lime wedges

Method

1. Whisk together the Best of the Bone Organic Mushroom Beef Bone Broth, garlic, ginger, soy sauce, rice wine vinegar, honey, sesame oil and black pepper. Reserve ¼ cup of the marinade for the glaze, then slice the beef against the grain into 1cm thick slices and gently flatten with a rolling pin. Toss through the remaining marinade and refrigerate for at least 30 minutes, or ideally 2–4 hours. 
2. Cook the sushi rice in the water and the Best of the Bone Organic Miso Bone Broth. While still warm, fold through the rice wine vinegar, mirin, sesame oil, furikake and spring onion.
3. Bring 500ml prepared Best of the Bone Organic Mushroom Beef Bone Broth to a gentle simmer. Carefully remove the Savoy cabbage leaves and blanch for 20–30 seconds until just tender. Transfer to an ice bath, pat dry, trim away the thick centre stalk and cut into even squares. Cut the spring onions into similar lengths.
4. Fold the marinated beef into ribbons and thread onto skewers, alternating with the Savoy cabbage and spring onion. 
5. Simmer the reserved marinade for 3–5 minutes, or until reduced to a glossy glaze.
6. Brush the skewers with the melted Best of the Bone Beef Tallow, then cook over a hibachi, open flame, barbecue or grill, turning regularly to achieve an even char. During the final 1–2 minutes, brush with the bone broth glaze, allowing it to caramelise between each turn.
7. Serve over the miso bone broth furikake rice and finish with fried shallots, chives, toasted sesame seeds and lime cheek.