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.
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.