Featherblade in Red Wine Gravy - Sous Vide

Indulge in the exquisite flavour of our slow-cooked featherblade immersed in a decadent blend of red wine and savoury beef stock for a full 14 hours. Achieve a culinary masterpiece in just 15 minutes by effortlessly reheating until the succulent juices transform into a luscious, glossy perfection. Elevate your dining experience at home with this Michelin-starred quality dish, pairing seamlessly with creamy mashed potatoes and a touch of mustard.

Introducing Sous Vide by Farmison & Co - our new slow cooked range, developed by our Executive Development Chef Jeff Baker. Cooked sous vide for hours so you can prepare them in a fraction of the time, these roasting joints promise an easy, convenient yet succulent family roast every time. For further cooking instructions, see our recipe tips below.