英國 Donald Russell 慢煮牛仔骨 (21日熟成) UK Sous Vide Jacob Ladder (21 Days Dry Aged)

  • 700g/包, 每包4支骨
  • 21日熟成 21 Days Dry Aged
現售價
$ 215

數  量
付款方式
運送方式
  • 自取 - 免運費
  • 冷凍速遞 - 每件運費$60,購買滿$600免運 (運費優惠)
商品貨號
BE0004

英國 Donald Russell 慢煮牛仔骨 (21日熟成)

UK Sous Vide Jacob's Ladder (21 Days Dry Aged)


700g/Pack 每包4支骨


英國Donald Russell慢煮牛仔骨經過10個小時的慢煮烹調,嫩滑多汁、濃郁美味。

 

烹調方便,無須解凍,只需用焗爐焗55分鐘慢煮烹調把牛仔骨的油香和鮮美的肉汁完全呈現又稱為小排,牛仔骨中的極品,口感豐富、肉味濃厚、柔軟多汁

 

建議烹調方法:

1. 烹調前隔夜在5ºC以下解凍,解凍後24小時內烹調。(亦可無須解凍烹調)

2. 烹調前放室溫20分鐘, 預熱焗爐至200C 40-45分鐘(已溶雪) 50-55分鐘(未溶雪)

3. 上碟前擱置5分鐘, 讓肉汁不斷循環

 

Deliciously tender,deeply flavoured, slow cooked beef on the bone. After the 10 careful hourswe've spent cooking this delicious beef rib cut 'sous vide', you just need toheat it in the oven from frozen for 55 minutes. The rich seams of fat haverendered and sweetened the meat during its slow cooking.

 

Also known as Short Ribs,this is heavily marbled rib meat on the bone. Amazingly rich, deep flavour andsoft, juicy texture!


Defrost: In thefridge overnight. Store below 5ºC. Once defrosted, use within 24 hours (Canalso be cooked from frozen)

To make the packagingeasier to remove, leave the product for 20 minutes at room temperature in itsbag prior to roasting - you can pre-heat the oven during this time. Remove allpackaging and place bone side down, with all fat and liquid, onto a bakingtray. Cook in a preheated oven at 200ºC/Gas mark 6 or 190ºC for Fan assistedovens:

40 - 45 minutes fromdefrosted

50 - 55 minutes fromfrozen

 

Remove from the oven andallow to rest for 5 minutes before serving.

Ensure the product ispiping hot throughout.

Do not reheat oncecooked.

 

Please Note: Once cooked,the pan juices will be concentrated and highly flavoured. To use as a gravy,dilute to taste with water, light stock or wine. Or simply heat our rich,ready-made Ultimate Beef Gravy.

 

Serving suggestion: Servewith wholegrain mustard mashed potatoes and roasted peppers, or steamedvegetables and horseradish sauce.


#21日熟成
#BE0004