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.
Heat the stew in the vacuum pack for 15 minutes at 85 °C.
Heat the stew in the vacuum pack for 15 minutes at 90 °C.
Heat the stew for 10-15 minutes over medium heat.