11
Recipes - Meat
Method:
1
Add the oil to the Cooking Pot and heat on the hob. Brown the
meat in batches until sealed on all sides. Remove and set aside.
Brown the onions.
2
Add the potatoes, carrots, leeks, stock and herbs to the Cooking
Pot. Replace the meat, season and stir well.
3
Place the Cooking Pot onto the Base Unit.
4
Cover with the Glass Lid and select the desired slow cook setting
using the Cooking Guide on page 9.
5
Before serving, thicken the sauce with the cornflour. Mix the
cornflour with a little cold water until a smooth paste is achieved.
Mix this into a cup of the hot liquid taken from the Cooking Pot,
then add this back into the rest of the ingredients and stir well until
the cornflour is evenly distributed. This can be done 30 minutes
from the end of the cooking time.
6
Add dumplings to the stew (if using) 30 minutes to 1 hour before
the end of cooking.
Ingredients:
•
2 tbsp oil
•
140g onion, chopped
•
700g stewing beef, cubed
•
500g potatoes, cubed
•
500g carrots, sliced
•
350g leeks, sliced
•
1.2L beef stock
•
2 tsp mixed herbs
•
Salt and pepper
•
1 tbsp cornflour
Beef Stew
Method:
1
Add the oil to the Cooking Pot and heat on the hob. Sear the joint
on all sides until browned.
2
Add the remaining ingredients with the exception of the cornflour to
the Cooking Pot. Cover the beef with stock.
3
Season well, bring to a boil on the hob and then transfer the
Cooking Pot onto the Base Unit, cover with the Glass Lid.
4
Select the desired slow cook setting using the Cooking Guide on
page 9.
5
Take the beef out of the Cooking Pot with a slotted spoon and allow
to cool for 10 minutes. The cooking liquid can be used as a base to
make gravy. Mix the cornflour with a little cold water until a smooth
paste is achieved. Mix this into a cup of the hot liquid taken from
the Cooking Pot, when fully mixed into the liquid add this back into
the rest of the ingredients and stir well until the cornflour is evenly
distributed.
6
Cut the beef into slices and spoon a little of the cooking liquid over.
Serve with vegetables and garnish with fresh parsley.
IMPORTANT: When buying a joint of meat, ensure it will fit into the
Cooking Pot, so when it is covered with liquid it will be 2.5cm below
the rim. The joint must not protrude above the rim and there should
be enough room to cover the meat with stock. The shape of the
meat is just as important as the weight.
Ingredients:
•
1 tbsp oil
•
1kg beef brisket
•
1 bouquet garni
•
1½ tsp thyme
•
1½ tsp black peppercorns
•
8 shallots, peeled
•
400g carrots, diced
•
200g swede, diced
•
Beef stock (enough to cover the
joint)
•
1 tbsp cornflour
New England Beef
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