200°C · 20-30 minAllergens
Gluten
Selderij
SulfietBeef Shoulder
With this tender Beef Shoulder (beef chuck), you can serve something truly delicious! I brine the meat first, ensuring it becomes even more succulent and retains plenty of flavour during the long, slow cooking process. Accompanied by roasted salsify and celeriac, blanched green beans, and crispy spinach, a cake of new potatoes, and velvety veal gravy made from homemade stock. Enjoy!
Beef chuck (better living 2 stars), new potatoes, green beans, leaf spinach, celeriac, salsify, spring onion, fresh parsley, homemade veal gravy (with, among other things, leek, celeriac, garlic, fresh rosemary and thyme, juniper berries, bay leaf, cloves, reduced apple cider and brown beer, tomato purée, sugar, veal bones), sunflower oil, extra virgin olive oil, black pepper and salt.
Allergens: alcohol, gluten, selderij, sulfiet.
Microwave
Heat the chuck in the gravy and the vegetables with the potato cake loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons).
Oven — 200°C, 20-30 minMarleen's choice
Remove the potato cake with baking paper from the dish. Heat the chuck in the gravy and the vegetables covered with an oven-safe plate or aluminium foil for 10 minutes (1 person) to 15 minutes (2 or more persons). Then place the potato cake on the baking paper and heat everything for another 10 minutes (1 person) to 15 minutes (2 or more persons). Disposable containers cannot go in the oven, transfer to an oven dish.