10
Method:
1
Marinade the ribs overnight in the sauce.
2
Next day, transfer to the Cooking Pot and cover with
the Glass Lid.
3
Cook for 4-5 hours on the High setting, 7-9 hours on
Medium or 10-12 hours on Low.
Ingredients:
3.5L 6.5L
•
800g 1.6kg Pork spare ribs
•
300ml 600ml Barbecue sauce
Barbecue Spare Ribs
Method:
1
Heat the oil in a large pan and brown the meat in
batches, remove and set aside.
2
Reduce the heat to medium setting and cook the
onions for about 5 minutes, stirring occasionally with a
wooden spoon.
3
Return the meat to the pan, add the garlic, flour and
paprika and stir well.
4
Transfer to the Cooking Pot, then add the canned
chopped tomatoes and the water. Season with a little
salt and cover with the Glass Lid.
5
Cook on High for 4-6 hours, Medium setting for 7-8
hours or for 9-12 hours on Low setting. Add the
chopped green pepper 1½ - 2 hours before you want
to serve the food.
6
When ready, stir in the soured cream and check the
seasoning. Serve with rice or potatoes and spring
cabbage.
Note:
For best results, add the chopped green pepper to the
Cooking Pot 1½- 2 hours before you want to serve.
Stir in the soured cream, just before serving.
Ingredients:
3.5L 6.5L
•
2 tbsp 4 tbsp Sunflower oil
•
800g 1.6kg Stewing beef, cut into
bitesize chunks
•
350g 700g Onions, chopped
•
1 2 Garlic clove, crushed
•
1½ rounded 3 rounded Plain flour
tbsp tbsp
•
1½ rounded 3 rounded Smoked paprika
tbsp tbsp
•
1 x 400g 2 x 400g Chopped tomatoes
can cans
•
150ml 300ml Hot Water
•
¼ tsp ½ tsp Salt
•
1 2 Green pepper, deseeded
and cut into bitesize
chunks
•
150ml 300ml Soured cream
Hungarian Goulash
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