35
Pot Roast
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Season the flour and rub over the beef, shaking off any excess.
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Heat the oil in a frying pan over a medium-high heat and brown the beef on all sides. Transfer to a plate and
allow to cool for a few moments. Rub the mustard evenly over all sides of the beef.
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Place the onions, carrots, celery, garlic, dill and peppercorns in the ceramic pot. Top with the mustard coated
beef. Pour in the stock and vinegar and cook on ‘Low’ for 8 hours. When the slow cooker switches to
‘Warm’, remove the beef, transfer to a container.
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Strain and discard the vegetables and pour the juices over the meat, cover and refrigerate over night.
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One hour before serving, remove the beef and cut off any visible fat. Place in a small roasting pan and reheat
at 170°C/325°F, Gas Mark 3 for 30-45 minutes.
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For the sauce, strain the cooking juices into a saucepan, discard the fat. Add the flour, mustard and dill. Stir
over a medium heat until the sauce comes to the boil and thickens. Season well and stir in the soured cream,
heat on low until warmed through.
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Carve the meat into thin slices and serve with the sauce poured over the top.
25g plain flour
900g beef roast, brisket or rump
1 tsp vegetable oil
2 tbsp Dijon mustard
2 onions, peeled and cut into eighths
2 carrots, peeled and cut into 2.5cm slices
1 celery stalk, trimmed and cut to 2.5cm pieces
1 clove garlic, peeled
1 tsp dill seed
½ tsp peppercorns
2 tbsp beef stock
2 tsp red wine vinegar
Salt and freshly ground black pepper
Sauce
Cooking juices from beef
3 tbsp corn flour
1 tsp Dijon mustard
1 tsp dried dill
125ml soured cream
Salt and freshly ground black pepper
Содержание PSC650U
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