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|500 g Braised Pulled Beef||500 grams|
|10 g MAGGI® Beef Bouillon||10 grams|
|A pinch Black Pepper||1 gram|
|500 g Water||500 grams|
|720 g Yogurt||720 grams|
|250 g Almond Flakes||250 grams|
|35 ml Lemon Juice||35 grams|
|10 g Garlic Paste||10 grams|
|2 tsp. Salt||8 grams|
|90 g Tahini||90 grams|
|550 g Lebanese or Egyptian Bread||550 grams|
|500 g Beef||500 grams|
|500 ml Water||500 grams|
|40 g Ghee||40 grams|
To prepare the demi-glace sauce, mix Maggi® Demi – Glace powder with warm water, whisk well on a medium high heat and bring it to boil.
To prepare the braised beef, sear the brisket on high heat in a pan until it is browned and has a nice crust. Move the seared brisket to a deep oven tray and immerse it in the Maggi® Demi – Glace sauce. Add chopped onions and carrots. Cover the tray tightly with aluminum foil and slow cook in the oven at 135◦C for over 5 to 6 hours or until it is soft enough for a piece to be easily pulled away with a fork. Add water periodically to ensure that the beef is immersed and remains moist. Once the meat is well cooked, remove it from the oven and pull the beef with a fork and keep it aside for later.
To prepare the stock, mix Maggi® Beef Stock Powder with warm water, bring it to the boil and keep aside.
Cut the Lebanese or Egyptian bread into small square pieces and toast it. Arrange it in a large serving bowl.
Layer the pulled braised beef on top of the toasted bread slices and pour the stock on top.
Take a bowl and whisk the yogurt, tahini, lemon juice and garlic paste together. Add a pinch of black pepper and salt to taste.
Add another layer of toasted bread over the beef and top it with the yogurt mix.
Melt ghee in a skillet and sauté the almond flakes till lightly browned. Add the sautéed flakes on top of the beef fatta.
Serve with fried or toasted bread.