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Beef and mushroom roast

Beef and mushroom roast

Ingredients

Ingredient Description 1 Unit 4 Units 10 Units
Knuckle Eye Roast 1.2kg 4.8kg 12kg
Button Mushrooms Chopped 40g 160g 400g
Breadcrumbs Fresh 50g 200g 500g
Spring Onions Chopped 20g 80g 200g
Blue Cheese Crumbed 50g 200g 500g
Black Pepper Cracked 0.5g 2g 5g
Food Grade Bands Medium 3 12 30

Method

BUTCHER – PREPARATION/METHOD


  • Combine mushrooms, spring onions, breadcrumbs and cheese.
  • Cut a large slit through the centre of the beef. Fill the beef with the filling, tie beef with food grade bands to secure.
  • Sprinkle with cracked black pepper

RETAIL PRESENTATION


Display on tray with pack of roasting vegetable s.


CUSTOMER - INSTRUCTIONS FOR REHEATING/PREPARATION


  • Preheat fan forced oven to 180°c. Cook roast in roasting dish for approximately 30 minutes per 500g or until cooked to desired doneness.
  • Remove beef, cover loosely with foil to keep warm.
  • Prepare kettle BBQ for cooking over indirect heat.
  • Stand for 10 minutes.

SERVING SUGGESTION


Carve into thin slices against the grain, serve with roasted vegetables.


MERCHANDISE/PROMOTIONAL TIPS FOR BUTCHERS


  • Sell with packs of pre - prepared vegetables for roasting
  • Vector Smart Object-ai Where to buy?