A hearty cross-cultural stew featuring our Bar Five Farms Angus Beef, delicious root vegetables (onion, carrots, potatoes and turnips) and a rich Guinness Stout laced made-in-house beef bone broth. Sooooo yummy! Soooo comforting!

 Heating Instructions

Featuring a drool-worthy sous vide cooked 170g  (6oz) burger made from Local, Black Angus RWA, Pasture Raised Brisket Beef. We cook these hand made babies sous vide, low and slow ... keeping all that wonderful beefy flavour and juicy goodness while pasteurising the burger to ensure a food safe medium rare burger.  We pair this with a Brioche Burger Bun for a match made in heaven!

Includes:

• Without Reservations handmade, sous vide cooked Brisket Burger             (COOKED - medium rare)
•  Homestead Artisan Bakery Potato Brioche Burger Bun 

(Burger weight is based on raw weight)

We've marinated our Bar Five Farms Angus boneless beef short ribs in a Korean style 'Bulgogi' marinade, rich with garlic, ginger, soy sauce and Gochujang, that savoury, spicy, slightly sweet fermented Korean chili paste. The short ribs are combined in the pouch with a trio of sauteed mushrooms; King, Shittake and Cremini, then slow-cooked sous vide. The result....melt in your mouth and oh so tasty! We pair this with our Roasted Garlic Smashed Potatoes and Roasted Vegetables. Mind.....blown!

Heating Instructions

Recommended Finishing Steps

• Heat the ribs following the Heating Instructions link above. Once they have been heated, remove them from the pouch. 
• Pour pouch contents, including short ribs and mushrooms into a small saucepan. Bring to a boil. Reduce by half or until desired thickness has been achieved. 
• Slice the short ribs, if you like, and place them on your plate. Drizzle the pan sauce and spoon the mushrooms over top.