Slow Cooked Featherblade Beef with Creamed Potatoes

Defrost the beef in its pouch

1. Reheat the featherblade in a pan of simmering water until core temperature is reached

2. Meanwhile place another pan of water on the hob and bring to the boil

3. Add the carrots and cook for approx. 3 mins, after 2 mins add the beans

4. Put the sauce into a small pan and bring to a gentle boil

5. Whilst the sauce is heating up, reheat the mash in a small saucepan on a medium heat

6. Drain the vegetables - add a little salt & pepper if desired

7. Remove the beef from the water & decant from its pouch, add the cooking liquor to the sauce - mix well

8. Spoon the mash into the centre of your chosen dish

9. Top with the beef and arrange the veg alongside the beef

10. Spoon over the sauce and serve!