Breville vtp140, Руководство пользователя

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20
recipes
Simple Pot Roast Beef
(serves 4-6)
This is an easy to prepare alternative to a Sunday Roast using a cheaper cut of meat.
Brisket requires a longer cooking time but has a beautiful flavour which is enhanced by
using a slow cooker. Use your own favourite root vegetables or follow our recommended
recipe below.
LOW 8-9 hours
HIGH
6 hours
AUTO 7-8 hours
• 1.3kg lean brisket
• 2tbsp Vegetable oil
• 1 red onion, peeled and quartered
• 2 carrots, peeled and chopped
• 2 sticks of celery, washed and chopped
• 1 small butternut squash, peeled, deseeded and roughly chopped
• 200ml good, hot beef stock
• 2 bay leaves
• 1 tbsp freshly chopped thyme leaves
• 1 tbsp cornflour mixed with a little water
1. Heat a tablespoon of oil in a large frying pan then add the brisket and seal each side
until brown.
2. Add the prepared vegetables to the glass bowl. To ensure even cooking, cut the
vegetables to roughly the same size.
3. Place the brisket on top of the vegetables.
4.
Pour over the beef stock then add the bay leaves and thyme.
5. Cover and cook on your preferred cooking setting (see above).
6. Remove the joint from the bowl. Add the cornflour mixture to the bowl and stir until
the vegetable and meat juices are thickened. Serve with creamy mashed potatoes
and the gravy.