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Marination

  • Beef Short Rib 2000 g
  • Tumeric Powder 10 g
  • Corn Oil 30 ml

Tamarind Sauce

  • Garlic, chopped 20 g
  • Dried Tamarind Skin 50 g
  • Shallot, chopped 50 g
  • Sugar, Brown - fine (Cassonade) 150 g
  • Fine Salt 5 g
  1. Marination

    • Rub Short Ribs with all the ingredients and marinate for 4 hours.
    • Place on roasting pan, roast in pre heat oven and baked at 140° Celsius, for 120 minutes.
    • Discard from the oven. Keep warm before assembly.
  2. Tamarind Sauce

    • Heat Planta Chef Margarine, saute garlic,shallot, chili paste and tamarind skin till fragrant.
    • Add in filtered water, Knorr Demi-Glace Brown Sauce Mix. Bring to boil and simmer for 2 minutes.
    • Add in salt, brown sugar and continue to simmer for another 2 minutes. Strain and keep warm before assembly.
  3. Assembly

    • Arranged Baked Short Ribs on serving plate.
    • Served with prepared "Tamarind Sauce".
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