No.1 Highland Beef Rump Joint with Sauce

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No.1 Highland Beef Rump Joint with Sauce
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£28.00(per kg)28.00
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Highland Beef Rump Joint with Red Wine Sauce
Exceptionally tender, deeply flavoursome beef, with a classic Bordelaise sauce made with rich beef stock, bone marrow and a generous splash of red wine. The star of the dinner table is sure to be our exceptionally tender, deeply flavoursome Waitrose No. 1 Highland beef rump joint, reared by a small number of Highland beef farmers and only available for a limited time at Christmas. For a succulent roast, slow cook this finely marbled rump joint to retain its moisture and tenderness and serve with our accompanying classic, deeply flavoured Bordelaise sauce made with beef stock, bone marrow and a generous splash of red wine.

PER 100g

Energy

1248kJ
300kcal

Per Portion/per 100g

Energy

1248kj
300kcal

15% RI

Fat

22.60 g

High

32% RI

Saturates

8.60 g

High

43% RI

Sugars

<0.5g

Low

<1% RI

Salt

0.28 g

Low

5% RI

RI = % of your daily reference intake

INGREDIENTS: British beef (85%), red wine sauce (12%) (water, red wine, shallots, beef extract, chicken extract, veal extract, bone marrow, butter (milk), maize starch, onions, carrot, tomato purée, garlic, thyme, black peppercorns, bay leaves, lemon juice, salt, black pepper, rehydrated garlic granules, acidity regulator (citric acid), preservative (potassium metabisulphite)), sea salt, black pepper, bay leaf, thyme.

Allergy Advice
For allergens see ingredients in bold.

Typical values as prepared. Contains 1 Servings

Typical valuesPER 100gper 100g
Energy1248kJ1248 kJ
Energy300kcal300 kcal
Fat22.6g22.6 g
Of which Saturates8.6g8.6 g
Carbohydrate<0.5g g
Carbohydrate<0.5gg
Of which Sugars<0.5gg
Of which Sugars<0.5g g
Fibre0.5g0.5 g
Protein23.6g23.6 g
Salt0.28g0.28 g

Origin Information

  • United Kingdom
  • from British beef

Additives

  • This product contains Additives
  • This product contains Preservatives

Oven cook

Medium 5 mins per 100g + 25 mins. Well Done 6 mins per 100g + 30 mins. Preheat oven. Place the joint in a roasting tray in the centre of a preheated oven. Cook as above. Due to the natural variability in the thickness of the meat, the cooking instructions provided are a base guide. For thicker joints, additional cooking time may be required. Ensure surface of the joint is thoroughly cooked. Once cooked, cover with foil and allow to rest for 10 minutes before serving. Remove strings before carving. ……Empty sauce sachet into a suitably sized saucepan over a medium heat for 2-3 minutes, stirring occasionally. Sauce can be reduced down to desired consistency if required. (Time See below, Oven: 180°C, Fan: 160°C, Gas: Gas Mark 4)

Recycling

ComponentMaterialRecyclable
boxCard
sachetPlastic - Other
bagPlastic - Other
stringMixed Material

Disclaimer

Please note that while we take every care to make sure the product information displayed on our website is correct, product recipes are regularly changed. This may affect nutrition and allergen information therefore you should always check product labels and not rely solely on the information presented here.

If you require specific advice on any Waitrose branded product, please contact our Customer Care Team. For all other products, please contact the manufacturer.

This information is supplied for personal use only. It may not be reproduced in any way whatsoever without the prior consent of Waitrose Limited nor without due acknowledgement.

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