Ingredients
3 kg Beef D Rump, deboned and trimmed into sub primals600 g Potato, turned and blanced
1¼ kg Broccoli, half pureed, steamed and broccoli florets deep fried
300 g Carrots
500 g Celery, peeled, sliced and blanched
500 ml Shiraz sauce
20 g Shisho cress mix, picked
800 g Apple, peeled and diced
300 ml Passion fruit juice
15 g Ginger, grated
1 pc Cinnamon stick, small
100 g Sugar
Description
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