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Beef Preparation

  • Beef Chuck, or blade, kadera or kalitiran, whole 2800.0 g
  • Black Pepper, ground 5.0 g

Aromatic Beef Broth

  • Vegetables:
  • Butter 45.0 g
  • Carrots, cubes 200.0 g
  • Onion, cubes 200.0 g
  • Celery, cubes 200.0 g
  • Garlic, peeled, whole 70.0 g
  • Shitake Mushroom, slices 200.0 g
  • Tomato Paste 30.0 g
  • Broth:
  • Red Wine 250.0 ml
  • Thyme, dried 10.0 g
  • Bayleaf, dried 2.0 pc
  • Black Pepper 3.0 g

Assembly

  • Cooking Cream 45.0 g
  • Garlic, chopped, fried 10.0 g
  • Spring Onions, chopped 10.0 g
  1. Beef Preparation

    150 minutes
    1. Add the beef, Knorr Beef Seasoning Powder and black pepper in a large mixing bowl.
    2. Mix well then set aside and let it marinate for 2 hours.
    3. Preheat a Dutch oven or a full stainless pot.
    4. Using either a Dutch oven or pot, sear the beef on all sides and transfer it to a plate.
  2. Aromatic Beef Broth

    15 minutes
    1. In the same sauce pot, melt the butter.
    2. Sauté the carrots, onion, celery, garlic, shitake mushroom and tomato paste until they turn aromatic and brown.
    3. Deglaze the sauce pot with red wine.
    4. Add the seared beef along with thyme, bayleaf, black pepper, Knorr Beef Seasoning Powder and Knorr Demi Glace Sauce to create a rich broth.
    5. Cover the sauce pot and let it simmer for 1 minute until the sauce is thickened.   
  3. Assembly

    1. Preheat the oven at 350F for 15 minutes.
    2. Place the sauce pot in the oven and let it roast for 3 hours.
    3. Once it's ready, remove the beef from the sauce pot and slice to desired thickness.
    4. Add the cream to the sauce and mix well.
    5. Load the serving plate with the beef pot roast topped with garlic and spring onion. Serve while it is hot!