Aussie Beef Vermicelli with Signature Sauce
- Prep time 35Min
- Cook time 3Hr
- Technique Broil
- Meat Beef
- Cut Brisket
- Serves 7
Juicy Australian beef paired with soft vermicelli and a rich signature sauce.
Ingredients
-
400 g grain-fed brisket Aussie beef
-
400 g grain-fed knuckles Aussie beef
Beef Stock
-
2 g Kaffir lime leaf
-
10 g Galangga
-
10 g Lemongrass
-
10 g Flower of Salt
-
20 g White Pepper
-
20 g Coriander roots
-
0.5 g Cinnamon
-
0.5 g Goji Berries
-
0.5 g Angelica sinensis
-
0.3 g Chinese Yam
-
0.3 g Star Anise
-
20 g Knorr Beef
-
400 g Aussie Brisket Beef
-
5 g Vermicelli
-
0.2 g Celery
-
1 g Fried Garlic
-
0.5 g Oil
-
0.5 g Culantro
-
0.5 g Vinegar
-
0.5 g Sugar
-
0.5 gr Soy Sauce
-
0.5 g Dry Chilli
-
5 g Pandan leaf
Method
-
Knuckles beef thin slice ( quick blast in hot water for 15 seconds)
-
Boil brisket with beef stock, simmer for 2 hours ( Put all beef stock ingredients into boiling water ), and then rest the beef for 3-4 hours
-
Boil vermicelli in hot water for 30 seconds ( soak in water for 5 minutes before cooking )
-
Mixed vermicelli with sauce oil and fried garlic
-
Topped with brisket beef and knuckle
