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Ingredients

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Demi Glace Sauce

Braised Beef Short Ribs

  • Beef Short Ribs 400.0 g
  • Vegetable Oil 30.0 ml
  • Bacon, diced 40.0 g
  • Onion, diced 50.0 g
  • Carrot, diced 50.0 g
  • Celery, diced 30.0 g
  • Garlic, peeled 10.0 g
  • Red Wine 200.0 ml
  • KNORR Demi-Glace Brown Sauce, prepared 1000.0 ml
  • Bay Leaf 1.0 g
  • Thyme 1.0 g
  • Rosemary 1.0 g

Gremolata

Braised Beef Ragout, Farfalle Pasta with Gremolata

  • Beef Short Ribs 500.0 g
  • Farfalle Pasta, blanched 1000.0 g
  • braised beef sauce 1000.0 ml
  • Brown Button Mushroom, cut and sautéed 200.0 g
  • Gremolata 600.0 g

Preparation

  1. Demi Glace Sauce

    • Mix well Knorr Demi-Glace, water and bring to boil.  
  2. Braised Beef Short Ribs

    • In a hot pan, brown and sear the beef with vegetable oil.
    • Add in bacon, carrot, onion and garlic. Caramelize till fragrant and brown.
    • Deglaze with red wine, reduce till half.
    • Add in Demi-Glace sauce.
    • Pressure cook it for about 60 mins until the meat is tender.
    • Strain the sauce and simmer till desired consistency.  
  3. Gremolata

    • In a mixing bowl, mix well all the ingredients.  
  4. Braised Beef Ragout, Farfalle Pasta with Gremolata

    • In a hot pan, add in mushrooms and braised beef and beef sauce. Bring to boil.
    • Fold in pasta mix well and turn off the heat.
    • Slowly fold in the gremolata and mix well.
    • Ready to serve flavourful Braised Short Ribs Farfalle Pasta with Fava Beans.  
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