Confit featherblade tacos

Made using our Confit Featherblade of Beef, already sous vide by our chefs, all you need to do is warm the beef through in your oven and prepare the homemade salsa for these simple mid-week tacos.

40 mins

2-3

Easy

• Bone Marrow Confit Featherblade of Beef (570g)
• 6 x soft tacos
• 1 x large white sweet onion
• 300g coriander
• 1 x red chilli
• 100g sour cream
• 2 x limes

1. Preheat your oven to 200°C/180°C fan/gas mark 6.

2. Place the featherblade in a small roasting dish and warm for 25-30 minutes.

3. In the meantime, make the salsa by finely dicing the onion and coriander, then adding a squeeze of fresh lime and seasoning.

4. Once you have removed the featherblade from the oven leave it to rest for 5 minutes before gently slicing.

5. Build the taco with the beef, salsa, sour cream and chopped fresh chilli.