11
braised brisket of beef
750g (1½lb) brisket
salt and pepper to taste
25g (1oz) butter
1 onion, chopped
1 carrot, finely chopped
150ml (½pt) beef stock
1 bay leaf
flour or cornflour to thicken
Season the meat. Heat the butter in a pan and brown the meat. Transfer to the slow cooker. Fry
the onion and carrot till the onion is transparent. Add stock and bay leaf and bring to the boil.
Pour round the meat. Cook for the time shown. Remove the meat to a serving dish. Keep hot.
Strain the stock. In a pan, blend a little flour with cold water to make a paste. Gradually add the
stock. Bring to the boil, stirring. Adjust the seasoning. Serve the gravy with the meat.
blanquette of veal
450g (1lb) lean veal, cut in 2cm (1”) cubes
2 medium onions, finely minced
2 small carrots, scraped and diced
25g (1oz) butter
25g (1oz) flour
1½ tsp lemon juice
bouquet garni
sale and pepper
1 egg yolk
3 tbsp single cream
garnish
chopped parsley
thinly sliced lemon
Time = 30 min prepa 6-7h at 1 + 15 min reheat
Put the meat, vegetables, bouquet garni, seasonings and lemon juice in a large pan, add just
enough water to cover. and bring to the boil. Transfer to the slow cooker. Cook at 2 for 30
minutes, then 1 for 6-7 hours.
Lift the cookpot out of the slow cooker, and strain the cooking liquid into a bowl.
Reserve 300ml (½pt) of the cooking liquid for stock.
Return the cookpot containing the meat and vegetables to the slow cooker, and set it to
O
.
Melt the butter in a pan over a low heat, stir in the flour, and cook gently for 3 minutes, stirring
constantly. Gradually stir in the 300ml stock, then bring to a rolling boil, cook for a further 3
minutes, stirring constantly, then remove the pan from the heat.
Whisk the egg yolk and cream together, then whisk in 1 tbsp of the hot sauce. Stir this mixture
into the remaining stock, then pour over the meat and vegetables.
Reheat at 1 for about 15 minutes, then it’s ready to serve. Garnish with parsley and lemon.
beef in Guinness
675g (1½lb) shin of beef
300ml (½pt) Guinness
2 medium onions, sliced
1 tbsp oil
3 tbsp soy sauce
1 tbsp mushroom ketshup
seasoned flour
Cut the beef into 4 pieces, and toss in the seasoned flour. Heat the oil in a pan, brown the beef
all over, then transfer to the slow cooker. Add the Guinness, soy sauce, and mushroom ketchup
to the pan, and bring to the boil. Pour over the meat, then cook at 1 for 6-8 hours.
savoury pork casserole
1 tbsp cooking oil
250g (½Ib) lean pork, cubed
1 small onion, sliced
1 tbsp flour
150ml (¼pt) white wine
90ml (3 floz) chicken stock
2 tbsp tomato purée
½ green pepper, deseeded and chopped
75g (3oz) button mushrooms
salt and pepper to taste
½ tsp dried sage
1 tomatoes, skinned, deseeded, and sliced
Heat the oil In a large pan and lightly brown the pork. Add the onions. Stir in the flour and add
the wine, stock and tomato purée. Add the green peppers and mushrooms. Bring to the boil,
season and add sage and tomatoes. Transfer to the cookpot and cook for the time shown.
set hours
2
6-8
set hours
1
see
2
recipe
set hours
1
6-10
2
3-4
set hours
1
6-8
