This aged, hand tied Beef cut is the ultimate slow pot roasting joint.
Butchers Tip
Remember to let the meat come to room temperature before you cook it and don’t forget to rest the meat before carving. This allows the meat fibres, (which contract in the oven) to relax again, so the meat will be more tender. To get the maximum flavour and texture make sure you cook it slowly. Perfect for pulled beef sandwiches.
Other Tip
If you are yet to visit the Watlington High Street, it is a must. We have a Butchers, Deli, Cafe, Bakers, Chocolate shop, Greengrocers, Home Stores, Hairdressers, Light shop a Co-Op and much more. It is well worth a visit.
Please Note
The order value & weights are approximate, we cut all our weighed products by hand and the weights may vary. All meat prices were correct at the time of printing, but are subject to market prices and may change without notice.
£20.39 – £88.35
1. Preheat oven to 180C (Gas Mark 4).
2. Roast for 20 minutes at 180C (Gas Mark 4).
3. Reduce oven temperature to 160C (Gas Mark 3) and continue to roast for:
Pot Roast / Slow cooked for 60 minutes per kilo
4. Remove the joint from the oven and rest for 20-30 minutes before carving.
Please Note, the above is only a guide and ovens may vary in temperature.
