What could be better than tender, slow-cooked Dutch blade steak? We slow-cook the blade steak in its own gravy, enriched with garlic, paprika, cloves and thyme. Melts on the tongue and is rich in flavour. The gravy gives the dish that deliciously authentic flavour.
Au-Bain-Marie
Heat the steak in the vacuum pack for 15 minutes at 85 °C.
Steamer
Heat the steak in the vacuum pack for 15 minutes at 90 °C.
Grill
Divide into portions and grill for 5 minutes per side at 200 °C. Heat the gravy in the pan.
94% beef, water, gravy (aroma, modified starch, natural aroma, salt, herbs and spices (including mustard seed), onion, iodised salt, tomato, maltodextrin, lactose, starch, yeast extract, thickener (E412), burnt sugar syrup, sugar, sunflower oil, beef extract), dextrose, antioxidant (E331, E300), rapeseed oil.
Nutritional values per 100g:
| Energy kJ | 593 |
| Energy kcal | 141 |
| Fat | 5,3 g |
| – of which saturates | 2,1 g |
| Carbohydrate | 2,7 g |
| – of which sugars | 1,2 g |
| Fibre | 0,2 g |
| Protein | 20,5 g |
| Salt | 2,2 g |
Frozen | store at -18° C. Defrost before cooking. Do not refreeze once thawed.
Shelf life after defrosting: 5 days.
Chilled | store at max 7° C.
Shelf life: 42 days.
