Breakfast recipes explained by a chef — The Cambridge Street Kitchen

Beef Tamarind Sauce ingredients list:

1400g beef trim/bones | 1400g

Beef fat | 30g

Water | 300g

8-year-old balsamic | 80g

White wine | 545g

Beef stock | 1500g

Tamarind paste | 330g

Muscat grape | 200g

Lime | 5g juice, 2g zest

Black peppercorn | 2g

Salt | to taste

Chef tip: sometimes using a thickener like potato starch or arrow root powder is necessary because over-reducing can result in a sauce which is too rich.

Method:

Caramelise the bones in fat until golden brown and reserve on the side.
Deglaze the roasting tray with water, then add balsamic vinegar, and bring to the boil.
In a heavy-bottomed pan, put 2/3 of the caramelised duck bones, brown stock and roasting pan juices.
Bring to the boil, simmer and skim regularly for 15min. Pass through the colander.
In a clean heavy-bottomed pan put the sauce, tamarind purée, remaining beef bones and grapes.
Bring back to the boil, simmer and skim for approximately 7-10 minutes.
After the sauce has reduced to consistency remove from the heat and add the lime zest and vanilla. Infuse for 2 minutes.
Pass through a chinois and add lime juice and black pepper. Check with a senior chef.
Blast chill, record temps and store in the fridge until needed.