8
Pot roast beef
Serves 4-5
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1 tbsp vegetable oil
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1kg (approx.) piece of beef brisket (this will need to fit into your cooking bowl)
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1 large onion, quartered
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1 leek, cut into rounds
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2 carrots cut in half lengthways, peeled then cut into 4cm chunks
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½ medium swede, peeled then cut into chunks
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300ml beef stock
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1 heaped tbsp tomato purée
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2 bay leaves
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Seasoning
1. Place the removable cooking bowl onto your hob and heat until hot. Add the oil and sauté the beef on all sides until
browned.
2. Remove from the heat and place the bowl into the heating base.
3. Carefully lift out the meat, add the vegetables into the bowl and place the meat back on top of the vegetables.
4. Mix together the stock and tomato purée. Pour the mixture over the brisket and add the bay leaves.
5. Cover and cook on Low for 7–8 hours, or High for 5–6 hours until the meat is tender and the vegetables are cooked
through. When cooked, remove the bay leaves.
6. The meat juices will make delicious gravy. If thicker gravy is preferred, mix a little cold water with some cornflour, pour
into the meat juices and stir well.
Serve the beef in thick slices with mashed potato and buttered cabbage.
Bolognaise sauce
Serves 4–5
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1 tbsp vegetable oil
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600g minced beef
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1 large onion, finely diced
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3 garlic cloves, chopped
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2 sticks of celery, finely chopped
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2 tbsp (heaped) tomato purée
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2 x 400g tins chopped tomatoes
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1 tbsp dried oregano
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500ml passata
1. Place the removable cooking bowl onto your hob to heat up.
2. Add the oil and the minced beef and sauté until brown.
3. Remove from the heat and place the cooking bowl into the heating base. Stir in the remaining ingredients.
4. Cover and cook on Low for 5–6 hours or High for 4–5 hours until you have a meltingly tender bolognaise sauce. Serve
with freshly cooked spaghetti and Parmesan shavings.
This sauce can also be used for lasagne and pasta bakes, and will freeze well for later use.
Braised beef casserole
Serves 5
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500g stewing steak, diced
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Flour
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Vegetable oil
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1 large onion, diced
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10 shallots, peeled and left whole
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2 medium carrots, thickly sliced
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2 sticks of celery, diced
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150g chestnut mushrooms, wiped and quartered
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400ml beef stock
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400g tin chopped tomatoes
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2 tbsp tomato purée
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1 tsp dried oregano
