35
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Season the fl our and rub over the beef, shaking off any excess.
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Heat the oil in a frying pan over a medium-high heat and brown the beef on all sides. Transfer to a plate and
allow to cool for a few moments. Rub the mustard evenly over all sides of the beef.
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Place the onions, carrots, celery, garlic, dill and peppercorns in the ceramic pot. Top with the
mustard coated beef. Pour in the stock and vinegar and cook on ‘Low’ for 8 hours. When the slow cooker
switches to ‘Hold’, remove the beef, transfer to a container.
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Strain and discard the vegetables and pour the juices over the meat, cover and refrigerate over
night.
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One hour before serving, remove the beef and cut off any visible fat. Place in a small roasting pan and reheat at
170°C/325°F, Gas Mark 3 for 30-45 minutes.
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For the sauce, strain the cooking juices into a saucepan, discard the fat. Add the fl our, mustard and dill. Stir over
a medium heat until the sauce comes to the boil and thickens. Season well and stir in the cream, heat on low
until warmed through.
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Carve the meat into thin slices and serve with the sauce poured over the top.
Summary of Contents for Cook and Hold
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