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Crispy Beef

  • Beef Brisket 500 g
  • Salt 1 tbsp
  • Black pepper, ground 1 tsp
  • Water 2 l
  • Cornstarch 3 tbsp
  • Oil, for frying

Bone Marrow Flan

  • Egg 1 pc
  • Cooking Cream 64 g
  • Parmesan Cheese 32 g
  • Spring Onions, sliced 2 tbsp
  • Salt, to taste
  • Black pepper, to taste
  • Beef Shank (bone only), halved and boiled, with bone marrow

Sinigang Gravy

  • Butter 1 tbsp
  • All Purpose Flour 1 tbsp
  • Beef Stock 240 ml
  • Soy Sauce - light 1 tsp
  • Salt
  • Micro Arugula 1 pc
  • Shallots, peeled and blanched 3 pc
  • Cherry Tomatoes 2 pc
  • Edible flowers (optional)
  1. Crispy Beef

    • In a small pot, combine water, salt, black pepper, beef brisket and Knorr Beef Cubes. Let it boil and cook until tender. Remove the beef brisket from the pot. Let it cool. Save the stock for the sinigang gravy.
    • Flake the brisket into fine floss. Season with salt and black pepper. Add the cornstarch until all beef fibers are well dredged.
    • Prepare the oil for frying. Fry until golden. Drain in paper towels to remove excess oil. Set aside
  2. Bone Marrow Flan

    • Combine egg, cooking cream, parmesan cheese, bone marrow, spring onion, salt and black pepper. Mix until well incorporated.
    • Pre-heat your oven 200 deg F.
    • Prepare the halved beef bone and line both ends with aluminium foil. Pour the mixture and bake for 10-15 minutes until the mixture is cooked and well set.
    • Set aside once cooked.
  3. Sinigang Gravy

    • In a small sauce pan, add the butter and cook until melted. Add the flour and mix until well combined.
    • Add the beef stock, soy sauce, Knorr Sinigang Mix Original and stir well. Simmer for 10 minutes.
    • Check the seasoning and adjust if necessary. Strain the sauce into a bowl to achieve a smoother consistency.
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