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    Braised shin of beef with champ

    25 February 2012

    Braised beef and vegetables

    Quantity Ingredients Unit Price Unit Cost
    800g Topside of beef €7.80 kg €6.24
    200g Carrots €0.99 kg €0.20
    50g Garlic €3.80 kg €0.19
    20g Mixed dried herbs €0.02 g €0.40
    800g Washed and peeled potatoes €1.39 kg €1.12
    4 Spring onions €0.13 each €0.52
    300g Parsnips €2.20 kg €0.66
    300g  Carrots €0.99 kg €0.30
    2 Salt and pepper €0.10 each €0.20

    Costings for recipe
    Overall cost of recipe €9.73
    Wastage @ 4% €0.39
    Total food cost €10.12
    Portion yield 4
    Cost per portion €2.53

    Method

    1. Cut the beef into four equal pieces seal and braise with carrots, garlic and herbs for 3 hours.

    2. Make the champ.

    3. Cook the parsnips and carrots.

    4. Arrange on plate with gravy made from the braising liquor.

    Any prices supplied are for guidance only and should be changed to reflect those of the individual business.