Beef brisket with 5 spices, pointed cabbage rendang and tom kha kai

Name: Beef brisket with 5 spices, pointed cabbage rendang and tom kha kai
Ingredients: 1 kg Beef brisket; 2 Slices of fresh ginger; 40 g Coarse sea salt; 0.5 Lemongrass; 30 g Brown soft sugar; 2 Sliced red chili; 0.5 units.items Pointed cabbage; 2 Djeruk perut leaves (Lime leaf); 1 Ginger syrup; 0.5 units.items Onion; 0.5 Sambal badjak; 0.5 fresh ginger, grated; 0.5 Red chili finely sliced; 30 g Soy sauce; 50 g Ketjap; 1 Garlic clove; 1 units.items Red chili; 2 units.items Lemongrass; 400 ml Chicken stock; 3 g Vegetable bouillon powder; 100 ml Coconut milk; 1 Lecite; 2 units.items Djeruk perut (Lime leaf); Korean crumble; Thai oil

Slow-cooked chuck steak with pointed cabbage rendang and tom kha kai. Full, spicy, and tender. Approximate cost price per person: €2.54.We understand that the cost price determines the margin. That is why our chefs are happy to work with you and together we assess the main ingredients, such as fish, meat, and game & poultry, which have the greatest impact on purchasing costs. We inspire you with tasty, seasonal dishes, so you can optimally control your purchasing and maintain a healthy margin.

Ingredients

1kgBeef brisket

2Slices of fresh ginger

40gCoarse sea salt

0.5Lemongrass

30gBrown soft sugar

2Sliced red chili

2Djeruk perut leaves (Lime leaf)

0.5units.itemsPointed cabbage

1Ginger syrup

0.5units.itemsOnion

0.5Sambal badjak

0.5fresh ginger, grated

0.5Red chili finely sliced

30gSoy sauce

50gKetjap

1Garlic clove

3gVegetable bouillon powder

1units.itemsRed chili

2units.itemsLemongrass

400mlChicken stock

100mlCoconut milk

1Lecite

2units.itemsDjeruk perut (Lime leaf)

Korean crumble

Thai oil

Preparation

Cut the chuck into 2 pieces of 1 kilo each and rub them with the salt, sugar, and 5-spice seasoning.
Place 1 piece of 1 kilo chuck in a vacuum bag.
Add the rest of the ingredients and vacuum seal the bag.
Place the bag in the water bath at 76°C.
Cook the chuck for 16 hours.
Chill until further use.

Cut the pointed cabbage into fine strips.
Cut the onion into a fine brunoise and finely chop 1 clove of garlic.
Sauté the onion, garlic, pepper, and ginger in some oil.
Add the pointed cabbage and briefly fry, then add the sambal and fry briefly again.
Deglaze with ketjap, soy sauce, and ginger syrup.
Add the vegetable stock powder.
Braise the pointed cabbage until tender.