½ Roasted Beef Rump in its own juices, with a prior searing of the piece made with EVOO and salt. Cooked in the oven for 12 HOURS AT LOW TEMPERATURE to preserve the natural flavor and achieve a tenderness and juiciness that are hard to achieve with conventional methods. We propose a complete solution, including a garnish of baby potatoes made with EVOO and natural herbs. The recipe includes a Honey and Mustard Sauce prepared on a base of traditional-style beef broth, using fresh and high-quality ingredients.
Shelf life: 120 days.
Ingredients: Redondo de vacuno y sal. Patatas baby: aceite de oliva virgen extra, ajo, perejil fresco, romero, tomillo y sal. Salsa de miel y mostaza: Caldo de hueso de ternera: hueso de ternera, vino tinto (contiene Sulfitos), tomate frito (tomate, aceite de girasol, azúcar, almidón modificado de patata, sal, cebolla y ajo), zanahoria, puerro, cebolla, pimiento rojo, pimiento verde, ajo y sal. Miel del Parque Natural de Cardeña-Montoro (15%). Mostaza (8%) (agua, semilla de mostaza, vinagre de alcohol, vinagre de malta (Contiene Cebada), azúcar, sal, miel, especias, saborizante, espesante (E-415), colorante (extracto de pimentón), y sal.
