英國 Donald Russell 慢煮牛仔骨 (21日熟成)
UK Sous Vide Jacob's Ladder (21 Days Dry Aged)
2. 烹調前放室溫20分鐘, 預熱焗爐至200C 焗40-45分鐘(已溶雪) 或 焗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.