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.
Western
Ingredients
Braised Beef Stew
Calculate Dish Cost
Yield
−
+
Price of dish on Menu
Total Cost of Ingredients
RM0.0
Cost per Serving
Food Cost Margin
Demi Glace Master Sauce
Shallot Paste
/g
200.0 g
0%
Garlic Paste
/g
150.0 g
0%
Ginger Paste
/g
80.0 g
0%
Corn Oil
/g
150.0 g
0%
Water
/ml
1800.0 ml
0%
Spice Bag
/g
45.0 g
0%
Knorr Demi Glace Brown Sauce Mix 1kg
/g
180.0 g
0%
24
Points
Braise
Beef (cut 3cm x 3cm)
/g
500.0 g
0%
Carrot (cut 2cm x 2cm)
/g
200.0 g
0%
White Radish (cut 2 cm X 2 cm, deep-fry)
/g
200.0 g
0%
Red Onion, cut into wedges
/g
150.0 g
0%
White Pepper Corn (crushed)
/g
10.0 g
0%
/
Demi Glace Master Sauce
-
Shallot Paste 200.0 g
-
Garlic Paste 150.0 g
-
Ginger Paste 80.0 g
-
Corn Oil 150.0 g
-
Water 1800.0 ml
-
Spice Bag 45.0 g
Braise
-
Beef (cut 3cm x 3cm) 500.0 g
-
Carrot (cut 2cm x 2cm) 200.0 g
-
White Radish (cut 2 cm X 2 cm, deep-fry) 200.0 g
-
Red Onion, cut into wedges 150.0 g
-
White Pepper Corn (crushed) 10.0 g
Preparation
-
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
-
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.
