Australian Butchers' Guild
- 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.
