Espresso Crusted Beef Cube Roll




Beef cuberoll


Tomato ketchup

Hot sauce

Coca cola

Salt Pepper




Pour the coca cola in a sauce pot and reduce to half. Add in the tomato ketchup and the hot sauce. And further reduce for 10 mins or so. Season the beef with salt and pepper Sear on a pre heated pan till evenly browned. Place the beef in a vacuum bag and pour in the above sauce. Add two double espresso and vacuum seal. Sous vide at 60 degrees centigrade Remove the beef and set aside. Strain the sauce into a different sauce pan and set aside. Serve with truffle mash and espresso foam and seasonal veg

Aziz Rajab

Chef Aziz is a professional chef, trainer & passionate Saucier, who completed his training at the Escoffier Hotel School in Nairobi. He has not only achieved a tall order of success in his career as chef in the Hospitality Industry but also managed to touch the lives of keen learners as a Chef trainer. He believes perfection is attainable and makes sure its at the heart of his cooking, leading him to have a sharp eye for detail. The Kitchen is his home as his comfort with food transcends onto the plate.

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