Cut: Knuckle Beef Bourguignon

  • Meat Beef
  • Cut Knuckle

A delightful combination of beef, red wine, onion and mushrooms with a hint of herbs.

Ingredients

Ingredient Description 1 Unit 4 Units 10 Units
Eye of Knuckle 25mm Cubes 600g 2.5kg 6kg
Small Mushrooms Halved 200g 800g 2kg
Brown Onion Wedges 100g 400g 1kg
Beef Stock Powder 5g 20g 50g
Cornflour 10g 40g 100g
Tomato Paste 50g 200g 500g
Bacon Chopped 50g 200g 500g
Rosemary Fresh 5g 20g 50g
Red Wine 125ml 500ml 1.25L

Preparation

BUTCHER - PREPARATION/METHOD

1. Toss beef in cornflour, add remaining ingredients.

2. Mix well.

RETAIL PRESENTATION

Pile into foil containers. Top with sprig of rosemary (optional).

CUSTOMER - INSTRUCTIONS FOR REHEATING/PREPARATION

1. Heat 20ml of oil in a large heavy based pan. Add beef mixture and cook, stirring, over a high heat for 5 minutes until lightly browned.

2. Reduce heat to low. Add 400g of tinned diced tomatoes.

3. Cover and simmer for 30 minutes, stirring occasionally until beef is tender.

SERVING SUGGESTION

Serve with piping hot mashed potato and steamed green vegetables.

MERCHANDISE/PROMOTIONAL TIPS FOR BUTCHERS

1. This is an ideal dish for cooler weather, display in autum and winter.

2. Display with tinned diced tomatoes for an extra sale or promotional giveaway.