Ingredients
Method
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Water 1 l
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Peppercorns, black 3 g
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Vine-ripened tomatoes, extra 3 x
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Baby spinach leaves 100 g
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Slices of light rye bread 20 x
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Vine-ripened tomatoes, sliced 2 x
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Beef blade roast 1750 g
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Bay leaves 4 x
Preparation
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Method
- Combine Knorr Intense Flavours Roast Umami, water, peppercorns, bay leaves and canned tomatoes.
- Place beef in a baking tray, pour over the prepared braising liquid and cover with foil. Cook in a combi oven until the meat is falling apart. Pull the meat.
- Meanwhile oven bake fresh tomatoes for 30 minutes. Remove skin and crush. Mix with Hellmann’s Real Aioli.
- Heat 1 cup of braising stock with Knorr Jus. Simmer until thickened, then toss through pulled beef.
- To assemble, spread tomato aioli over bread. Top with baby spinach, sliced tomato and pulled beef.
