This beef chuck on the shoulder blade is undoubtedly a showstopper on the table. We have already prepared the chuck sous-vide, making it wonderfully tender. You only need to heat this beautiful piece of meat and optionally enrich it with, for example, (herb) butter, red wine jus, olive oil, or a glaze of your choice. Our chef chose a glaze with, among other things, XO mushroom sauce. Cover the chuck with aluminum foil and heat it in a preheated oven at 140°C.
België (nl)