Rinse off meat and place everything
in plastic cooking bag.** Lay on 1-inch
rack. Cook at 300 degrees for 1 1/2
hours. Carefully turn bag over and
cook an additional 60 minutes or until
meat is tender.
(4-6 servings)
* Add cloves and peppercorns if your
corned beef does not include
seasoning packet.
**
Note:
Making slits in cooking bag will
result in juices escaping.
Instead gather open end of the
bag, leave a thumb size vent
and tie with string or ties.
Brush roast with olive oil and season
with fajita seasoning. Place roast on
3-inch rack and sear both sides of meat
for 4-5 minutes per side. Flip rack and
place roast on 1-inch rack. Cook at 300
degrees for 1 hour. Brush remaining
vegetables with oil and sprinkle fajita
seasoning mix. Turn the roast and
place vegetables around edge. Cook
at 325 degrees for 45 minutes or until
vegetables are done. Allow roast to sit
for 5-10 minutes.
(4-6 servings)
Corned Beef Brisket
2-3 pound frozen brisket
1 cup beef stock
10 peppercorns*
1/8 teaspoon cloves*
Classic NuWave Pot Roast
2 1/2 pound chuck or shoulder roast
1 tablespoon olive oil
Fajita seasoning mix
2 potatoes, peeled and cut into quarters
1 cup small carrots
1 large yellow onion, peeled and cut
into quarters
Boneless Rump Roast
4-5 pound boneless rump roast
4-6 cloves whole garlic
1 teaspoon fresh cracked peppercorns
1 large onion cut in slices
4 large russet potatoes cut, quartered
3 carrots peeled, cut into sticks
1/2 cup dry red wine (optional)
1/2 cup beef broth
Make small slits in top of roast, place
garlic in slits (a little portion will show),
then season with fresh cracked
peppercorns. Place sliced onions on
1-inch rack. Place roast on onions,
garlic side down. Roast at 350 degrees
for 15 minutes per pound. To achieve
medium rare, 18 minutes per pound. For
medium, 22 minutes per pound. For well
done, 26 minutes per pound. Flip roast
halfway through cooking process. Place
carrots and potatoes around the roast
and pour red wine and beef broth over
roast and potatoes. Continue to roast
to achieve desired level of tenderness.
Pause machine and turn carrots and
potatoes (optional). Let meat rest for 10
minutes before slicing.
(4-6 servings)
Beef
61
Complete Cookbook
[Photo: Glazed Beef Ribs]
Содержание Elite 20501
Страница 1: ...NUWAVE ELITE INFRARED OVEN Manual Complete Cookbook...
Страница 24: ...24 Cooking Guide...
Страница 25: ...25 Cooking Guide...
Страница 26: ...Photo Almond Tart page 85 THE NUWAVE OVEN COMPLETE COOKBOOK...
Страница 97: ...HORNO INFRARROJO DE THE NUWAVE ELITE Libro de recetas Manual Completos...
Страница 118: ...118 Tabla de Preparaci n R pida y F cil...
Страница 119: ...Tabla de Preparaci n R pida y F cil 119...
Страница 120: ...Foto Manzana Crujiente p gina 130 Libro de Cocina Completo del Horno NuWave 120 Consejos Generales...