Bone Marrow Confit Featherblade of Beef (750g)

Slow-cooked in red wine jus, bone marrow and dripping, expect rich and buttery flavours from our Confit Featherblade. To prepare, remove all packaging and warm in the oven for 25-30 minutes until hot and sticky. Serve simply with creamy mash and greens, or shred and spoon into wraps with tomato salsa, jalapeños, and sour cream. Cooking Instructions: 1. Preheat your oven to 200°C/180°C fan/gas mark 6. Remove all packaging and place the featherblade into a small ovenproof dish, uncovered, including all of the jus and accoutrements. 2. Warm the featherblade for 25-30 minutes (the sauce will reduce and coat the beef). Rest for 4-5 minutes before serving.