We got so excited about our black garlic ribs of beef last year that we put some in the sous-vide machine, and the result was exceptional. The black garlic and thyme melt through every inch of the beef, creating a true showstopper. This joint is sous vide until perfectly pink, so a hot sear and very quick roast will bring it up to temperature and give you perfect results every time. This product has been sous-vide already by our Somerset chefs, to make it even easier and faster for you to cook at home. Sous vide is a process where a product is vacuum packed and submerged in a temperature controlled water bath until it reaches the desired level of cooking – this could be perfectly pink, just-cooked ready to finish, or ready to shred apart. These products all take less than 30 minutes for you to finish at home either in a pan or a hot oven.
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