Tamarind Braised Pulled Beef

Name: Tamarind Braised Pulled Beef
Yield: 10
Ingredients: 300.0ml White Vinegar; 600.0ml Water; 150.0g Sugar; 5.0g Cloves, toasted; 5.0g Ginger, toasted; 5.0g Coriander Seeds, toasted; 1.0pc Lemon; 200.0g Kohlrabi; 2.0pc Lemongrass; 20.0g Shallots; 10.0g Green Chilli, strips; 50.0g Knorr Professional Concentrated Tamarind Sauce 850g; 10.0g Thai Fish Sauce; 10.0ml Corn Oil; 400.0g Beef Short Ribs; 6.0pc Popiah Skin

Tartlets have a satisfying “pop it in your mouth” appeal, and this recipe adds to that charm by combining them with tamarind-infused braised pulled beef and pickled kohlrabi. The tartlet is made from popiah skin and fried to a beautiful crisp.

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Pickling Liquid

White Vinegar 300.0 ml
Water 600.0 ml
Sugar 150.0 g
Cloves, toasted 5.0 g
Ginger, toasted 5.0 g
Coriander Seeds, toasted 5.0 g
Lemon 1.0 pc
Kohlrabi 200.0 g

Tamarind Braised Pulled Beef

Lemongrass 2.0 pc
Shallots 20.0 g
Green Chilli, strips 10.0 g
Knorr Professional Concentrated Tamarind Sauce 850g 50.0 g
Knorr Professional Concentrated Tamarind Sauce 850g
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Lim Siang Huat

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Thai Fish Sauce 10.0 g
Corn Oil 10.0 ml
Beef Short Ribs 400.0 g

Crispy Tartlet

Popiah Skin 6.0 pc

Asian

Beef

Main course

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Preparation

Pickling Liquid
- Combine all pickling ingredients and bring to warm until sugar dissolves.
- Set aside to chill.
- Cut kohlrabi using a mandolin slicer into desired thickness, then use a ring cutter to cut the kohlrabi into an even shape.
- Transfer the sliced kohlrabi and pickling solution to a bag, and seal it using a vacuum machine.
Tamarind Braised Pulled Beef
- Using a small pot, add shallots and green chillies and sweat with corn oil for 1 min.
- Add Knorr Concentrated Tamarind Sauce, Thai fish sauce and lemongrass and cook for 2 more mins.
- Transfer mixture to a bowl and set aside to cool.
- Transfer beef short ribs and mixture into a bag and seal it using a vacuum machine.
- Cook at 80°C in a steam oven for 12 hours.
- Once softened, pull the beef short ribs and mix well with the cooking liquid.
Crispy Tartlet
- Using a ring mould, cut popiah skin into a circular shape.
- Compress popiah skin against tartlet mould and deep fry the tartlet at 180°C until golden brown.
- Plate, assemble and serve.

Asian

Beef

Main course

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Tamarind Braised Pulled Beef

Ingredients