Sous Vide Beef Carvery

• Whole Beef bolar blade

INGREDIENTS:

• 100% Beef

COOKING INSTRUCTIONS:

• • • Cut the bag open and place the pork carvery onto a chopping board.
    • Remove the string using scissors and pat down the skin of the carvery to ensure it is dry as possible.
    • With a sharp knife, lightly score the skin and season with olive oil, and salt.
    • Place the carvery onto a baking rack (cake cooling rack – this helps with airflow) and on to a baking tray.
    • Place in the oven, cooking for approximately 40-50 minutes or until golden, crispy and heated through.
    • Check occasionally for even crackling.