Braised Beef Stew
The tenderness of the beef stew and the peppery taste of the sauce will appeal to diners of all races and palates.
Ingredients
Demi Glace Master Sauce
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Shallot paste 200 g
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Garlic Paste 150 g
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Ginger Paste 80 g
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Corn Oil 150 g
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Water 1800 ml
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Spice Bag 45 g
Braise
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Beef (cut 3cm x 3cm) 500 g
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Carrot (cut 2cm x 2cm) 200 g
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White Radish (cut 2 cm X 2 cm, deep-fry) 200 g
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Red Onion (cut wedge) 150 g
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White Pepper Corn (crushed) 10 g
Preparation
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Demi Glace Master Sauce
- Heat corn oil, then sautéed shallot paste, garlic paste, and ginger paste till fragrant.
- Lower down the heat. Add water and Knorr Demi Glace Brown Sauce Mix, and bring to boil.
- Let it simmer for 5 minutes
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Braise
- Pan fried marinade beef and the remaining ingredients till golden brown, then add in Demi Glace Master Sauce
- Steam in preheat combi for approximately 2 hours till beef tender, ready to serve.
