Beef & Pork Mini Pot Roast

A winning combination: a humble cut of beef stuffed with flavoursome pork belly.

Availability: In stock

£9.90
PRICE PER KILO: £19.80
CODE: B1232
 
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These little gems are full of old fashioned flavour. The natural fat marbling renders and caramelises during pot-roasting, creating a deep, rich gravy, making these the perfect pot roast for two.
  • Humble cut of beef stuffed with flavoursome pork belly
  • Made using great old-fashioned humble cuts
  • Well-marbled meat bursting with flavour
  • Kitchen ready and easy to cook and carve
  • Ideal size for two
Box Contains:

    • 1 Beef & Pork Mini Pot Roast
      (pack weight 500g)

SERVINGS    
 
2-3
Frozen at the peak of perfection
Storage: Store below -18ºC to -25ºC
Freezer Shelf life: 24 months use by date stated on label
Defrost: Defrost in a refrigerator for 7-10 hours - Once defrosted do not re-freeze
Shelf life defrosted: Use within 48 hours
Mini Pot Roasting cooking instructions:

Pot roasting at a lower temperature for a long time is the best cooking method for this roast, producing tender meat with a crispier, caramelised outer layer.

Thawing: Allow plenty of time for defrosting. Always leave in wrapping and thaw slowly in a refrigerator. Ensure product is thoroughly defrosted before cooking.

Bring to Room Temperature: Carefully remove the roast from the packaging and pat dry with kitchen paper. Allow the roast to come to room temperature; it will cook more evenly and remain juicy.

Cooking temperatures and times: Placing the roast in an ovenproof roasting tin, rub some salt over its skin, and add enough cold water to the bottom of the tin so that the liquid covers at least a quarter to a third of the meat. Slow roast uncovered in a preheated oven at 160ºC/325ºF/Gas3 for 2¼ - 2½ hours. Throughout cooking, check the liquid level, topping up if required, and baste the roast 2-3 times.

Resting: Once the roast is cooked, leave in a warm place to rest for at least 10 minutes. This allows the meat to relax and become moist and tender all the way through.

EASY CARVING:
Once the meat is cooked and rested place the roast upside down on a carving board and cut the meat across the grain into slices approx. ½cm (¼") thick, removing the string, and arranging on a serving dish or warmed individual plates. Placing the roast upside down guarantees you a clean cut through the crispy, caramelised outer layer, without squashing the body of the meat.
Ingredients: Beef (75%), Pork (25%)

Nutritional values: (typical per 100g)
Energy: 931 kJ / 224 kcal, Fat: 16.8g, of which Saturates: 8.1g, Carbohydrates: 0g, of which Sugars: 0g, Fibre: 0g, Protein: 18.2g, Salt: 0.15g

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