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33
PAge heAder.....
RECIPES
EASy OSSO BUCCO
Serves 4
INGREDIENTS
6 x 4cm thick Osso Bucco (Veal shanks)
2 tablespoons plain flour
2 tablespoons olive oil
L cup white wine
400g can diced tomatoes
2 teaspoons caster sugar
Salt and freshly ground black pepper
Gremolata
4 cloves garlic, finely chopped
Finely grated rind of 1 lemon
½ cup chopped fresh parsley
METHOD
1. Press the SAUTÉ|SEAR button and
then the START|CANCEL button. Heat
removable cooking bowl for 3 minutes
with the lid on.
2. Add oil and heat for 1 minute.
3. Coat osso bucco in flour, shaking off
excess and cook in small batches until
lightly browned. Remove and set aside.
4. Add wine and bring to the boil; simmer
for 1–2 minutes, scraping up any of the
sediment in the base of the bowl.
5. Return osso bucco to removable
cooking bowl and add tomato, sugar,
salt and pepper.
6. Press START/CANCEL button to end
the saute setting.
7. Cover with lid. Press the SLOW COOK
LOW BUTTON and then the START/
CANCEL button.
8. Cook for 6–7 hours.
Serve sprinkled with gremolata.
TEx-MEx BEEF AND BEANS
Serves 4–6
INGREDIENTS
1½ cups dried red kidney beans, soaked overnight
in cold water
2 tablespoons oil
1.3kg chuck steak cut into 5cm cubes
2 large onions, sliced
3 cloves garlic, chopped
1 tablespoon ground cumin
2 teaspoons chilli powder
2 teaspoons dried oregano flakes
400g can diced tomatoes
½ cup beef stock
1 green capsicum cut into large pieces
Salt and freshly ground black pepper
Sour cream, guacamole, grated cheddar cheese
to serve
METHOD
1. Drain beans and rinse well; drain again
and set aside.
2. Press the SAUTÉ|SEAR button and
then the START|CANCEL button. Heat
removable cooking bowl for 3 minutes
with the lid on.
3. Add a little of the oil and heat for 1 minute.
4. Add meat in batches and cook for
2–3 minutes or until just browned. Remove
and repeat with remaining meat and oil.
5. Add remaining oil and fry onion and garlic
until softened but not browned.
6. Stir in spices, tomatoes, stock, capsicum
and soaked kidney beans and return beef
to removable cooking bowl.
7. Press the START/CANCEL button to end
the saute setting.
8. Cover with lid. Press the SLOW COOK
HIGH BUTTON and then the
START/CANCEL button. Cook for
3–4 hours or select SLOW COOK LOW
setting for 5–6 hours.
9. Shred beef with fork and return to dish.
Season to taste with salt and pepper.
Serve with a dollop of sour cream, guacamole
and grated cheese.
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