Serves 10
Ingredients
| 100 | g | olive oil |
| 3 | kg | beef shank |
| 1 | each | red onion medium cut into half |
| 200 | g | onion, finely grated |
| 5 | each | cardamom |
| 3 | each | bay leave |
| 50 | g | garlic, crushed |
| 100 | g | butter |
| 150 | g | white vinegar |
| 5 | g | black pepper |
| 2000 | ml | water |
| 50 | g | Knorr beef stock Powder |
| 10 | g | knorr brown gravy |
| 1 | kg | cooked white rice hot |
| 5 | g | pita bread cut into cubes |
| 5 | g | rosemary |
| 200 | g | tomato cubes |
Brining of meat is nothing new, chefs have been doing it for centuries and for good reason, it helps preserve the meat, keeps it from drying out during cooking and increases the not to mention seasoning it through out. In these recipes we explore how you can add extra flavour to your basic brine recipes.
Preparation
- In a large cooking pot warm olive oil over medium heat, add the shanks and cook a few minutes until Brown color. Remove the shanks and set aside.
- Meanwhile in an open flame char the onion until it turns black but not burned.
- In the same cooking pot over low-medium heat sauté onion, then add the spices and tomatoes and cook for another 3 minutes or so, again stirring often. add back the beef and tomatoes.
- Add water, Knorr beef stock & knorr brown gravy increase heat and bring to boil then cover and reduce heat to a simmer allow to cook for 30-40 minutes.
- In a baking sheet spread the bread sprinkle it with salt and bake it in 170 c for 7 minutes until it crisp up.
- In a sauté pan melt the butter, then add the garlic and cook until it's golden brown add the white vinegar .
- In a serving platter put the bread first then rice then the garlic vinegar mixture top it with the beef shanks and drizzle it with the broth.