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£7.75Price per unit
£17.62/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Preheat the oven to 200ºC, gas mark 6. Empty the beef and liquor into a small ovenproof dish and cover with foil. Cook for 5 minutes, then spread the potatoes in an even layer on a baking tray and cook on the same shelf as the beef for 20 minutes, turning the potatoes halfway through.
Finely slice the radishes and coarsely grate the carrot, then tip into a bowl with the mustard tartare from the beef and toss to coat the vegetables.
Once cooked, remove the foil from the beef and drain off the liquor. Using 2 forks, shred the meat and cover with the foil to keep warm. Sprinkle the cheese over the potatoes and return to the oven for 2-3 minutes until melted.
Divide the cheesy potatoes between plates and top with the sauerkraut, carrot and radish slaw and salt beef, then scatter with the chives.
For an easy lunch option, try filling bagels with the salt beef, carrot and radish slaw, Gruyère and sauerkraut.
Typical values per serving when made using specific products in recipe
Energy | 3,732kJ/ 893kcals |
---|---|
Fat | 44g |
Saturated Fat | 13g |
Carbohydrates | 65g |
Sugars | 9.4g |
Fibre | 13g |
Protein | 52g |
Salt | 4.7g |
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