Featherblade Beef Bourguignon
INGREDIENTS 1000g Slices of Featherblade
20g V erstegen Beef Steak Spices 800g Verstegen Bourguignon Sauce 200g Chantenay Carrots 200g Shallots 100g Chestnut Mushrooms 100g Bacon Lardons Fresh Parsley METHOD • Season the slices of the featherblade with the Steak Spices. • Top and tail the carrots, peel the shallots and half the mushrooms. • Mix the steak and the vegetables in a bowl with the Sauce. • Place in a boilable vacuum bag and seal at 90% and steam cook at 85°C for around 5-6 hours or overnight. • Place into a blast chiller to cool. • Once cooled, place into a display tray or smoothwall tray for sale. COOKING GUIDE • Oven bake at 180°C for 25-30 mins.
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For information on the Rational iCombi visit www.dalziel-online.co.uk/rational
COOKED READY MEALS | 33
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