R15
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R14
Classic roast beef
1
1
⁄
2
kg boned rib roast
Black pepper, freshly ground
2 cloves garlic, crushed
1 tablespoon olive oil
GRAVY INGREDIENTS
2 tablespoons plain flour
2 teaspoons vegemite
1
⁄
4
cup red wine
1 cup vegetable stock
2 cups beef stock
1 tablespoon English mustard
1. Rub outside of meat with combined pepper,
garlic and olive oil.
2. Heat Avance Cookware on setting 12. Place
prepared beef into frypan and brown all sides.
Cover with lid, reduce heat to setting 6-8 and
cook for a further 1
1
⁄
2
hours or done to the
desired tenderness.
3. Remove and cover with foil and stand for
15 minutes before carving.
GRAVY
1. Drain the excess fat from the pan, keeping the
meat juices. Reduce to setting 2. Add flour and stir
well to incorporate all the meat juices.
2. Increase heat to setting 10 to lightly brown flour.
3. Reduce heat to simmer. Add vegemite, wine, stock
and mustard. Stirring continuously, increase
temperature to setting 14 until gravy boils and
thickens. Boil for 3 minutes.
Season and serve.
4
Beef
Beef burgers
500g lean beef mince
1 onion, finely diced
1 egg, lightly beaten
1
⁄
2
cup fresh breadcrumbs
1 tablespoon Worcestershire sauce
2 tablespoons tomato sauce
1 teaspoon dried mixed herbs
Black pepper, freshly ground
1
⁄
4
cup fruit chutney
2 tablespoons oil
6 slices pineapple
6 rashers bacon, trimmed
6 hamburger rolls, for serving
1. Combine beef, onion, egg, breadcrumbs, sauces,
herbs, pepper and chutney. Shape into 6 patties,
refrigerate until required.
2. Heat oil in Avance Cookware on setting 12.
3. Brown and cook patties on each side until golden
and mince is no longer pink. Remove and drain
on absorbent paper.
4. Cook bacon and pineapple until crisp and golden.
Serve on rolls or foccacia with selected garden greens
of your choice and BBQ or tomato sauce.
Patties are best made ahead of time and chilled
for several hours.
That’s the idea
™
Beef and peppercorn casserole
1kg chuck steak, trimmed and cut into 2cm cubes
2 tablespoons plain flour
1 tablespoon olive oil
30g butter
3 small onions, cut into wedges
2 sticks celery, sliced
1
⁄
2
tablespoon ground allspice
3 medium potatoes, peeled and cubed
1 large carrot, sliced
5 cups beef stock
2 teaspoons Worcestershire sauce
300ml sour cream
1. Toss beef in flour
2. Heat oil and butter in Avance Cookware on setting 12.
Sauté beef until browned. Remove beef from pan.
3. Sauté onions, celery, peppercorns, allspice, and
vegetables until well browned.
4. Add stock and Worcestershire sauce. Bring to the
boil. Return beef to the frypan. Reduce to a rapid
simmer on setting 6-8. Cover with lid.
5. Simmer covered for 1
1
⁄
2
hours or until tender.
Stir through sour cream just before serving.
Serve with potatoes, rice or pasta.
4
6
