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– 49 –
Meat
T
HAI
B
EEF
C
URRY
Serves: 4 to 6
Ingredients:
1 onion, thinly sliced
2 tablespoons Thai green curry paste
500
g
thinly sliced lean beef
½ red capsicum, thinly sliced
1 carrot, thinly sliced
1 zucchini, sliced
200
g
broccoli, broken into fl owerets
1 cup coconut milk
1 tablespoon soy sauce
1 tablespoon lemon juice
2 tablespoons shredded fresh basil
½ cup roasted unsalted peanuts
Method:
Place the onion and curry paste into a 4-litre dish.
Cook on P10 for 2 to 3 minutes. Add the beef and
cook on P10 for 4 to 6 minutes, stirring halfway
through cooking. Add the vegetables and coconut
milk and cook on P10 for 6 to 8 minutes. Mix in the
soy sauce, lemon juice and basil and serve sprinkled
with peanuts.
M
USSAMAN
B
EEF
C
URRY
Serves: 4
Ingredients:
500
g
round steak diced
⅓ cup mussaman curry paste
400
g
potato diced
250 ml coconut milk
250 ml beef stock
1 tablespoon brown sugar
Method:
Place steak, curry paste and potato in a 3-litre
casserole dish cook on P10 for 6 minutes. Add
coconut milk, beef stock and brown sugar, stir, cook
on P5 for 40 minutes. Stir once during cooking serve
with jasmine rice.
To cook by :
Follow general directions. Cover securely with plastic
wrap. Refer to Curries directions on page 22. Select
Curries, then press
Start
.
B
EEF
B
OURGUIGNONNE
Serves: 4 to 6
Ingredients:
750
g
diced chuck steak
4 rashers bacon
6 pickling, onions
2 cloves garlic, minced
¼ cup red wine
400 ml tomato puree
½ cup beef stock
1 teaspoon minced chilli
1 teaspoon dried tarragon
250
g
button mushrooms, halved
Method:
Place all ingredients except mushroom in a 3-litre
casserole dish, stir until combined. Cover and cook
on P7 for 14 to 16 minutes.Stir and cook on P4 for
28 to 30 minutes. Stir and add mushrooms halfway
through cooking
C
ORNED
B
EEF
Serves: 4
Ingredients:
1.5 corned silverside
1 tablespoon brown sugar
1 tablespoon white vinegar
1 onion, cut in half
4 cloves
6 peppercorns
1 bay leaf
5 cups water
Method:
Rinse corned silverside under cold running water to
remove excess salt. Place corned silverside in 4-litre
casserole dish. Add remaining ingredients. Cover
and cook on P10 for 10 minutes. Turn meat, cover
and cook on P3 for 1¼ to 1½ hours. Stand corned
silverside in cooking liquid for 10 minutes before
carving.
Note: Depending on the size and shape of the
silverside, it may require a further 10 to 15 minutes
on P3.
F0003BQ60QP_CB_00_160531.indd 49F0003BQ60QP_CB_00_160531.indd 49 2016/8/18 13:07:462016/8/18 13:07:46
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