Scotch Beef Topside Joint & Savoury Peppercorn Butter - 21 Day Matured (1.563kg)
Succulent Scotch Beef Topside Joint is expertly matured for 21 days and enriched with a delicious savoury Peppercorn Butter.
Beef (96%), SAVOURY PEPPERCORN BUTTER (4%) [Unsalted Butter (Milk), Beef Stock (Yeast Extract, Beef Stock (Beef Fat, Water, Beef Bones, Salt), Salt, Tomato Puree), Cracked Black Pepper, Dijon Mustard (Water, Spirit Vinegar, Brown Mustard Flour, Yellow Mustard Flour, Salt, Mustard Husk, Ground Pimentos, Ground Turmeric), Balsamic Vinegar (contains Sulphites) (White Wine Vinegar, Grape Must), Roasted Garlic Purée, Yeast Extract, Parsley, Cornflour, Green Bell Pepper, Red Bell Pepper, Ground White Pepper, Black Peppercorns].
Typical values per 100g;
Energy: 572kj/ 136kcal
Saturated Fat: 2.6g
Carbohydrate: < 0.5g
of which sugars: < 0.5g
Fibre: < 0.5g
Storage & Freezing
Storage: Keep refrigerated below 5°C at the bottom of the fridge. Once opened, use immediately.
Freezing: For best results, freeze on day of delivery or before the use by date shown on the front of the pack. Use within three months of freezing. Defrost in a refrigerator ideally in the original packaging. Defrost thoroughly before use.
Warnings: This product is raw and must be cooked. Handling raw meat safely: Wash hands and dry thoroughly before and after handling raw meat, and after disposing of packaging. Use separate chopping boards and utensils for raw meat. Always cover meat and store at the bottom of the fridge.
Milk, Mustard, Sulphites
Allow Joint to rest at room temperature for 15 minutes prior to cooking.
Preheat oven to Fan 180°C / Electric 200°C / Gas 6
Remove butter and place to the side. Sear in a hot pan for 1 minute each side.
Place joint on a roasting tray and cook for the following time:
Rare: 20 mins per 500g
Medium: 25 mins per 500g
Well Done: 30 mins per 500g
Remove from the oven and rest for 30 minutes before carving. Heat butter in microwave or saucepan for 30 secs.
Carve the joint into thin slices and pour over the melted butter to serve.