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For the Brisket:

Baking the Rolls:



  1. For the Brisket:

    • Score theinside of the beef brisket with a sharp knife and rub with Knorr Professional Crispy Coating Mix Marinade and sugar. Marinate for 1 hour then prepare the Knorr Professional Demi Glace Base with 2L water for 80g powder.
    • Preheat the oven to 160°C. Place the beef brisket in an oven dish and pour the prepared Knorr Professional Demi Glace Base over the beef. Add rosemary and bay leaves.
    • Cover the whole tray with aluminum foil to prevent any moisture escaping. Place in the oven to cook slowly for 40 min.
    • After 40 minutes, the beef should be soft and tender.
    • Pull the braised beef into shreds with a fork, mix in the mustard and keep to use as stuffing for the buns.
  2. Baking the Rolls:

    • In a small bowl, mix milk with water. Add sugar, yeast, and butter. Stir until yeast is dissolved and set aside for 10 minutes or until yeast has foamed up a bit.
    • In a large bowl, mix flour and Knorr Professional Chicken Stock Powder. Use the lower amount of flour to start with and add more only if the dough is really too sticky.
    • Add yeast mixture to flour and mix. Knead until smooth and elastic. (I use a hand mixer with a kneading attachment.)
    • Place in greased bowl, cover tightly with plastic wrap, and let rise in a warm place for 15 minutes.
    • Roll out the dough into 10cm rounds and place approx. 30g of meat filling inside, close up the roll thigh. Allow the dough to rise for 10min.
    • Brush with egg wash and sprinkle with sesame seeds.
    • Bake at 180°C for about 12 minutes or until golden brown.
  3. Serving:

    • Serve buns with additional Knorr Professional Barbecue Sauce and mustard on the side.