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Beef Marination and Cooking

  • Beef Chuck, Diced 1.0 kg
  • Garam 10.0 g
  • Black pepper, coarse 10.0 g
  • All-Purpose Flour 200.0 g
  • Bawang kuning (dipotong dadu) 100.0 g
  • Lobak Merah, didadu 100.0 g
  • Saderi, didadu 50.0 g
  • Garlic Cloves, Finely Minced 5.0 n/a
  • Pes Tomato 20.0 g
  • Taim Segar 4.0 n/a
  • Bayleaf 3.0 n/a


  • Knorr Campuran Sos Perang Demi-Glace 1KG 150.0 g
  • Air, disaring 1500.0 ml

Mash Potato

  • Knorr Empingan Kentang 2KG 200.0 g
  • Mentega 60.0 g
  • Susu Segar 600.0 ml
  • Air, disaring 500.0 ml
  • Garam 10.0 g
  • Serbuk Ayam KNORR 5.0 g
  • Lada Putih 2.0 g

Final Plating

  • Parsli Yang Baru Diracik 5.0 g
  • Melted Butter



  1. Beef Marination and Cooking

    1. Season Beef Chuck with salt, pepper and coat with flour, brown in pot, set aside both beef and pan (to deglaze)
    2. Brown the vegetables in a pot.
    3. Add tomato paste into the existing pot, saute for 5 minutes and add in the browned beef chuck.
    4. Add in garlic, thyme and bayleaf.
  2. Sauce

    1. Combine both ingreidents in a pot and bring to boil.
    2. Constantly whisking to prevent lumps until thickened.
  3. Beef Bourguingon

    1. Combine (Sauce & Beef) into a pot.
    2. Simmer until tender.
    3. Set aside to cool.
  4. Mash Potato

    1. Add milk, water, salt, Kn CHicken stock and white pepper into a pot Bring to a simmer
    2. Add in KN Potato Flakes and whisk until well combined.
    3. Add butter and fold in mashed potato
    4. Remove from heat and place into piping bag when cooled.
  5. Final Plating

    1. Pour Beef Bourguingon into a bakeware and pipe mash potato over.
    2. Brush with melted butter and bake in oven till the mash potato turns golden brown.