Deliciously tender blade steak from Dutch beef cattle. We slow-cook the meat in a gravy of red wine with garlic, cloves and bay leaf. This results in deliciously braised meat that melts on the tongue.
Au-Bain-Marie
Heat the stew in the vacuum pack for 15 minutes at 85 °C.
Steamer
Heat the stew in the vacuum pack for 15 minutes at 90 °C.
Pan
Heat the stew for 10-15 minutes over medium heat.
44% beef, onion, veal jus (beef, water, carrot, leek, onion, modified starch, sugar cane juice, apple juice, lemon juice, pectin, red wine, tomato, salt, aroma, sugar, hydrolysed protein (rapeseed), burnt sugar, yeast extract, rapeseed oil, herbs and spices (including garlic, cloves, bay leaf), maltodextrin, natural aroma), olive oil, modified starch, invert sugar syrup, distilled vinegar, salt, flavour enhancer (E621).
Nutritional values per 100g:
| Energy kJ | 454 |
| Energy kcal | 108 |
| Fat | 4,8 g |
| – of which saturates | 1,4 g |
| Carbohydrate | 5,2 g |
| – of which sugar | 2,2 g |
| Fibre | 0,4 g |
| Protein | 10,6 g |
| Salt | 0,8 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.
