Pot au feu
£12.00 GBP
Traditionally, the French casserole 'pot-au-feu' is made using ultra cheap cuts like tongue and shin, with plenty of marrow bone thrown in for flavour.
It's also a great way of making a beef roast. Beetroot will add depth of flavour but, obviously, will colour everything.
INGREDIENTS : Water, paleron, carrot, turnip, potato, kale, wine, beef juice.
ALLERGENS: CELERI, SULPHITES
Produced in a workshop that uses the following allergens: gluten, egg, fish, mollusc, crustacean, milk, peanut, nuts, soy, sesame, lupine, celery, mustard, sulphites.
USE: To be reheated in a saucepan 10-15 min.
CONSERVATION: Store away from heat and light.
Consume within 3 days after opening.