-8-
THE RECIPES
POT ROAST OF BEEF
3 medium potatoes, thinly sliced
1 teaspoon salt
2 large carrots, thinly sliced
1
⁄
2
teaspoon ground black pepper
1 onion, sliced
1
⁄
2
cup water or beef broth
1 (2 to 3-lb.) boneless beef rump roast
Put vegetables in bottom of stoneware. Salt and pepper meat, then place in pot on
top of vegetables. Add liquid. Cover and cook on
LOW
10 to 12 hours
(
HIGH
: 5 to 6 hours).
HICKORY SMOKED BRISKET
1 (2 to 3-lb.) beef brisket
1
⁄
2
cup liquid smoke
1
⁄
2
teaspoon each celery salt, garlic salt and onion powder
Place brisket on a large piece of aluminum foil. Sprinkle generously with
1
⁄
4
cup of
liquid smoke and
1
⁄
2
teaspoon each of celery salt, garlic salt and onion powder. Wrap
well and put into stoneware. Cover and cook on
LOW
10 to 12 hours (
HIGH
: 4 to 6
hours). Slice brisket into thin slices. Serve warm with juices poured over each slice.
SWISS STEAK
2 round steaks, about
1
⁄
2
-lb. each,
1 large onion, thinly sliced
cut
3
⁄
4
-inch thick
2 carrots, sliced
1
⁄
4
cup all-purpose flour
2 stalks celery, chopped
1
⁄
2
teaspoon ground black pepper
1 can (15-oz.) tomato sauce
Cut round steak into serving pieces. Place flour, salt and pepper in plastic bag. Add
steak pieces, a few at a time, shake to cover with flour mixture. Place onion slices in
bottom of stoneware; add meat on top. Top with carrots and celery and cover with
tomato sauce. Cover and cook on
LOW
for 8 to 10 hours (
HIGH
: 3 to 5 hours).
BARBEQUED RIBS
2 slabs pork spareribs (2 to 3-lbs. each)
1 onion, sliced
1
⁄
2
teaspoon salt
1 jar (16-oz.) barbeque sauce
1
⁄
2
teaspoon ground black pepper
Rub each side of spareribs with salt and pepper. Cut ribs into serving portions.
Place ribs in broiler pan and broil 15 minutes or until browned. Drain. Put sliced
onion in stoneware. Place rib sections on top on onions, pour barbeque sauce on
top. Cover and cook on
LOW
8 to 10 hours (
HIGH
: 4 to 5 hours).
Содержание Stoneware 3100
Страница 2: ......
