With this dish, you go just that little bit further. Delicious blade steak from Dutch beef cattle, cooked sous-vide in a red wine gravy with garlic, bay leaf and truffle. The truffle gives the dish a particularly delicious accent which your guests are sure to come back for.
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.
45% beef, 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 bay leaf), garlic, maltodextrin, natural aroma), olive oil, mushrooms, sunflower oil, 0.2% truffle, salt.
Nutritional values per 100g:
| Energy kJ | 445 |
| Energy kcal | 106 |
| Fat | 5,5 g |
| – of which saturates | 1,6 g |
| Carbohydrate | 2,0 g |
| – of which sugars | 0,3 g |
| Fibre | 0,1 g |
| Protein | 11,4 g |
| Salt | 0,5 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.
