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Multi Cooker Veal,Beef and Lamb Recipes
Springtime Veal Stew
Method – Slow Cook
Open the lid and press the Brown button and then press Start. Season
the veal pieces. Melt the butter and oil and add the veal in batches, cook
until browned then set aside. Add the shallots and prosciutto and sauté
for 2 minutes. Then add the wine and bring to the boil making sure to get
the brown bits off the bottom of the pot using a wooden spoon. Add the
veal pieces, stock, thyme springs and stir gently and bring to boil. Press
the Cancel button once done. Next, press the Slow Cook button, set 5
1/2
hours on the timer and then press Start. Close the lid and make sure that
the pressure limiting valve is set on Exhaust. Once finished open the lid
and add the carrots and cook for a further 20 minutes.Then add the peas
and asparagus and cook for a further 10 minutes. Finally add the cream
and cook for a further 5 minutes. Ready to serve.
Method – Pressure Cook
Open the lid and press the Brown button and then press Start. Season
the veal pieces. Melt the butter and oil. Add the veal in batches, cook
until browned 5 minutes then set aside. Add the shallots and prosciutto
and sauté for 2 minutes. Then add the wine and bring to the boil making
sure to get the brown bits off the bottom of the pot using a wooden
spoon. Add the veal pieces, stock, thyme sprigs, peas, asparagus and
cream and stir gently and bring to boil. Press the Cancel button once
done. Close the lid and lock. Press the High Pressure button, then set the
Timer to 25 minutes, and press Start. Make sure that the pressure limiting
valve is set on Sealed. To open the lid, turn the pressure limiting valve
to Exhaust. Wait until the pressure has reduced and the safety release
function allows you to open the lid. Ready to serve.
Ingredients (Serves 8-12)
- 3kg boneless veal shoulder,
cut into cubes
- 2tbsp unsalted butter
- 1tbsp olive oil
- 6 shallots, minced
- 60g prosciutto
- 125ml dry white wine
- 250ml chicken broth/stock
- 3 sprigs fresh thyme
- 2 large carrots, diced
- 1 bunch asparagus, cut into 2
1/2
cm pieces
- 185g frozen baby peas
- 250ml thickened cream
- Salt and pepper
