Slow Cooked Beef Rib in a rich stock with hearty vegetables, thyme, bay leaf &smoked champ potato top.
Sometimes we crave the simple classics. This recipe lives up to what you expect. Rich comforting food that brings you back. I've given it a slight twist by topping it with a smoked champ potato which elevates this classic to new heights.
The idea of my line of products is to bring restaurant standard food to your home. Dishes with a twist, bursting with flavour & freshness. We only use the highest quality ingredients in each & every dish.
Typical Values Per 100g
Potato (39%), Beef (17%), Water, Carrot(5%), Onion(4%), Butter (Milk), Celery(3%), Peas(3%), Tomato Puree, Lentils, Potato Starch, Scallions, Garlic, Spice Mix (Salt, Dried Herbs and Spices, Sugar, Onion Powder, Mustard Seed, Garlic Powder), Goats Cheese (Goats Milk), Worcestershire Sauce (Malt Vinegar (from Barley), Vinegar, Molasses, Sugar, Salt, Anchovies (Fish), Tamarind Extract, Onion, Garlic, Spice, Flavourings), Mustard (Water, Mustard Flour, Salt, Sugar, Rapeseed Oil, Spice Extract).
For best results, remove the film and place on a baking tray in a preheated oven at Gas Mark 5 / 190°C for 32 minutes.
If hangry and in need of dinner fast, pierce the film and place in the microwave @800W for 6 minutes. All appliances vary. Ensure product is piping hot before serving.
Store in the fridge 2-5°C until needed. Suitable for home freezing. Use within 3 months of freezing. Defrost before use & use within 24 hours of defrosting. Refrigerate after opening and consume within 24 hours.
Although a meal in itself, I do love an additional serving of buttered peas & carrots on the side!
