Tender, lean rosé veal from Dutch origin enhanced with Dutch vegetables like onions, mushrooms and carrots. Slow-cooked in a red wine gravy for an extra deep flavour. Your guests will taste all tones and layers of this dish.
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.
64% veal, red wine, veal jus (beef, water, carrot, leek, onion, modified starch, sugar cane juice, apple juice, lemon juice, pectin, tomato, aroma, sugar, hydrolysed protein (rapeseed), burnt sugar, yeast extract, rapeseed oil, herbs and spices, garlic, maltodextrin, natural aroma), mushrooms, olive oil, paprika, pea extract, salt, invert sugar syrup.
Nutritional values per 100g:
| Energy kJ | 439 |
| Energy kcal | 104 |
| Fat | 3,2 g |
| – of which saturates | 2,2 g |
| Carbohydrate | 3,1 g |
| – of which sugars | 2,5 g |
| Fibre | 0,3 g |
| Protein | 15,1 g |
| Salt | 0,4 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.
