Cut: Blade Beef Bragioli

  • Meat Beef
  • Cut Blade

This delicious pot roast is an adaption of a favourite maltese dish.

Ingredients

Ingredient Description 1 Unit 4 Units 10 Units
Beef Oyster Blade Denuded & Butterflied 1kg 4kg 10kg
Beef Mince 400g 1.6kg 4kg
Bacon Coarsely Choppped 50g 200g 500g
Parmesan Shredded 50g 200g 500g
Flat Leaf Parsley Coarsely Chopped 20g 80g 200g
Garlic Crushed 10g 40g 100g
Black Pepper Cracked 2g 8g 20g
Sugo Tomato 400ml 1.6L 4L
Foil Containers 16 x 11 x 5cm 2 8 20

Preparation

BUTCHER - PREPARATION/METHOD

1. Completely denude the oyster blade, remove internal sinew, butterfly and place on board external side down.

2. Combine mince, bacon and parmesan, parsley, garlic and pepper. Spread evenly on oyster blade. With longest edge towards you roll frimly to close filling.

3. Cut in half and place edge side down in foil trays, pour 200ml of sugo over the beef in each container.

RETAIL PRESENTATION

Vacuum pack trays for ease of transport.

CUSTOMER - INSTRUCTIONS FOR REHEATING/PREPARATION

1. Preheat fan forced oven to 160°C, cover foil tray tighly with foil.

2. Place on oven tray and bake for 45 minutes.

3. Remove foil and return to the oven for a further 15 minutes until cooked through.

SERVING SUGGESTION

Slice thinly and serve with piping hot mashed potatoes and steamed green beans, spoon sauce over.

MERCHANDISE/PROMOTIONAL TIPS FOR BUTCHERS

This is a hearty winter dish but also can be chilled and sliced giving an effect similar to a terrine, which would be ideal for picnics.