Tamarind Braised Pulled Beef
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.

Ingredients
Tamarind Braised Pulled Beef
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$0.0
Pickling Liquid
White Vinegar
/ml
300.0 ml
0%
Water
/ml
600.0 ml
0%
Sugar
/g
150.0 g
0%
Cloves, toasted
/g
5.0 g
0%
Ginger, toasted
/g
5.0 g
0%
Coriander Seeds, toasted
/g
5.0 g
0%
Lemon
/pc
1.0 pc
0%
Kohlrabi
/g
200.0 g
0%
Tamarind Braised Pulled Beef
Lemongrass
/pc
2.0 pc
0%
Shallots
/g
20.0 g
0%
Green Chilli, strips
/g
10.0 g
0%
Knorr Concentrated Tamarind Sauce 1kg
/g
50.0 g
0%

Points
Thai Fish Sauce
/g
10.0 g
0%
Corn Oil
/ml
10.0 ml
0%
Beef Short Ribs
/g
400.0 g
0%
Crispy Tartlet
Popiah Skin
/pc
6.0 pc
0%
/
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
-
Thai Fish Sauce 10.0 g
-
Corn Oil 10.0 ml
-
Beef Short Ribs 400.0 g
Crispy Tartlet
-
Popiah Skin 6.0 pc
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.