│ │ handmade
Bovine broth, wine, lots of vegetables cooked sauce and ox cheek with small fire stew meat would cost 10HRs always delicious dishes, beef cheek stew suck in stock after long become soft and tender and juicy, and its gelatinous meat fascia are Dunlan order to achieve the entrance of the realm, boiled sour wine sauce 4HRs of the mix, so that all have nothing at all tasty, abundant fresh vegetables provide a lot of dietary fiber and micro-elements, so cooking and add more healthy elements this way.
★ selection of rare beef cheek meat
Selected US imports of beef cheek meat, and the weight to be reached about 7 ounces, in addition to meat and meat mostly with elastic, so after a long stew, the meat will taste into melted.
★ variety of fresh vegetables
To market purchases by the chef himself, using only seasonal vegetables and ox cheek stew meat sauces, and meat in the sauce so sweet taste of fresh vegetables.
★ boiled 4HRs red wine sauce
Starting from the base of the cattle stock, is the chef personally selected and cooked 10HRs made of bone, and then with the aroma of the wine market with the date of purchase of fresh vegetables along with small fire stew 4 HR, to complete this sour in the band There are sweet and full-bodied red wine sauce.
Specifications │ │
Product Name: French wine braised ox cheek
Product Capacity: 430 g ± 5% / bag
Main course Ingredients: cow cheek meat, bone broth, red wine, onions, carrots, mushrooms, black pepper, thyme, seasonal vegetables
Production date: See the packaging
During storage: cold 3 days
Frozen 3 months
Origin / manufacturing methods