Cooking Instructions
About your product choice
Popular in curries, casseroles, or any winter warmer, this is a great cut of beef for sous vide cooking. A great value-for-money cut which is tender and deeply flavoured.
10hrs
80°
/
176°F
Set the temperature on your device as shown, once the temperature has been
reached pop your product in and cook for the time shown. Remember with sous
vide cooking whilst the product will be fine if you cook for longer the time
shown is a minimum.
Chef Tips
In the Bag
Try stout to give a rich, deep flavour
Weight
If your product weight is over 10% more than the chosen weight an adjustment in time will be required. Please ensure core temperatures are reached by using a sous vide thermometer and probe.
Recipes
Braised Blade of Beef with Red Wine Shallots, Creamed Spinach and Mash
This winter favourite is rich and sticky. A perfect recipe for those cold winter nights
View Recipe