Beef Steak & Lamb Kidney
save £2

Beef Steak & Lamb Kidney

Tender, juicy British steak pieces and beautifully soft lamb's kidney. Enjoy in a homemade steak ...

Product Description
SKU:
B2677
Weight:
0.400 KGS
mc_id:
27830
recipe_image:
no_selection
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container2
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0
ship_separately:
0
must_ship_freight:
0
servings:
2
features:
Hand prepared in Inverurie|Our grass-fed British beef and tender lamb kidney|Raw ingredients for your home cooked recipes
feature_filter:
Offal,Mixed Boxes
in_html_sitemap:
1
type_filter:
Beef,Lamb
produced:
UK
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0
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0
brand:
65% Beef Steak, 35% Lamb Kidney, 400g
new_flag_seasonal:
0
dcode:
GRB2588
required_options:
1
feefo_review:
D361
has_options:
1
short_description:

For rich, flavourful pies, puddings and stews

Please note: this product is diced steak and kidney only, the image of the pie shown here is a serving suggestion.

affiliate_category:
331
tax_class_id:
6
is_returnable:
2
hide_qty_update:
0
goes_well_with_products:
Q340,Q344,Q377,Q341
Offer:
save £2
£5.75 £7.75

0.4 (Serves 2)

Adding to cart… The item has been added
Beef Steak & Lamb Kidney
£5.75 £7.75

0.4 (Serves 2)

Beef Steak & Lamb Kidney

£5.75 £7.75

0.4 (Serves 2)

Product description

Tender, juicy British steak pieces and beautifully soft lamb's kidney. Enjoy in a homemade steak and kidney pie this winter.

COOKING INSTRUCTIONS

1. Prepare the meat
Allow the defrosted meat to come to room temperature, and at least 30 minutes before cooking, remove it from its packaging and pat dry with kitchen paper.
Preheat the oven to 140°C-160°C / Fan 120°C-140°C / Gas 1-3.

2. Sear for flavour
Heat a large ovenproof pan on a high heat, add a little oil and sear the meat until evenly browned all over.
Season well then take out the meat and sauté a mixture of diced onion, carrot, celery and leeks.
About one third of the meat weight gives you the weight of vegetables needed.

3. Add the liquid
After sautéing the vegetables, place the meat back in the pan. Add wine, stock or water, and herbs or spices.
Make sure that the liquid covers at least a third to a half of the meat and bring to a gentle simmer.

4. The cooking process
Cover with a lid and transfer into the preheated oven, or continue to simmer gently on the hob at a very low temperature.
We recommend the oven method as the process is gentler and the meat does not stick to the pot.
Check from time to time and top up with liquid if needed.

5. Test the meat
Cooking times vary depending on your oven. Check after 1 hour and at regular intervals thereafter. Basting as you go. Insert a meat fork it should slide in and out easily. Or simply take a piece out and taste it.

Allow a total cooking time between 1½ -2 hrs, or until tender.

NUTRITIONAL INFORMATION

Typical per 100g
Energy: 606 kJ/144 kcal
Fat: 10.1g, of which Saturates: 4.3g
Carbohydrate: 0g, of which Sugars: 0g
Fibre: 0g
Protein: 20.7g
Salt: 0.14g

HOW TO STORE

  1. Storage: Keep frozen at -18°C or below
  2. Defrost: Defrost in refrigerator overnight. Do not re-freeze once defrosted
  3. Shelf life defrosted: Store in refrigerator and use within 24 hours

INGREDIENTS

Allergen Advice: for allergens including cereals that contain gluten see ingredients in CAPITALS

Beef Steak (65%), Lamb's Kidney (35%)

What our customers think about us

WHAT OUR CUSTOMER THINK OF OUR PRODUCTS…

RESPONSIBLY SOURCED

Our British, grass-fed, melt-in-your-mouth steak and our commitment to quality have earned us over 380,000 five-star customer reviews, not to mention our abundance of industry awards.

For almost 50 years, Donald Russell has carefully selected the highest quality beef, lamb, pork and more to supply the world’s top restaurants and luxury hotels, and are proud to deliver the same top-quality, great-tasting food direct to your door.

OUR SUSTAINABILITY POLICY