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Beef chuck steak with barbecue tamarind glaze

The brining gives the beef super nice flavour. The glaze has enough sour, sweet and spicy to counterbalance the fat of the beef chuck steak. A perfect piece of cooked meat for summer or a winter barbecue.

Makes 750g.

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Allergens and dietary requirements

  • Gluten
  • Soy

Ingredients

1000
ml
water
60
g
salt
30
g
sugar
5
pieces
juniper berries
1
leaf
bay leaf
600
g
beef chuck steak
30
g
tamarind paste
20
g
palm sugar (gula jawa)
20
g
soy sauce
10
g
ginger, finely grated
1
piece
red pepper, finely chopped

Scale recipe

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