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Brining/Pickling Preparation

  • Water 500 ml
  • Salt 80 g
  • Brown Sugar 40 g
  • Peppercorns 2 g
  • Whole Cloves 3 pc
  • Allspice 2 g
  • Bay Leaves 3 pc
  • Ginger Powder 0.3 tsp
  • Pink Salt 1 tsp
  • Beef Brisket 800 g

Beef Preparation

  • Canola Oil 30 ml
  • Onions, peeled and sliced 30 g
  • Garlic, peeled and pounded 20 g
  • Tomatoes, seeded and quartered 50 g
  • Green Finger Chilies, sliced in half lengthwise 15 g
  • Water 2 l

Vegetable Preparation and Dish Presentation

  1. Brining/Pickling Preparation

    • Put salt, brown sugar, peppercorns, cloves, allspice, bay leaves, ginger powder, and pink salt in a large bowl and mix
    • Wash the beef brisket and immerse into the pickling liquid for 3 to 5 days in the chiller
  2. Beef Preparation

    • In a sauce pot, heat the oil and sweat the onions, garlic, and tomatoes
    • Add the finger chilies and cook until fragrant
    • Add the Knorr Beef Broth and water
    • Add the pickled brisket and simmer for 3 hours over medium-low heat
    • When the beef is fork-tender, add the Knorr Tamarind Soup Base
  3. Vegetable Preparation and Dish Presentation

    • Add the radish and eggplant and cook until tender
    • Add the string beans and simmer until cooked through but still crisp
    • Taste and adjust the seasoning with fish sauce
    • Add the kangkong leaves and turn the heat off
    • Serve while hot

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