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11
Recipes - Meat
Method:
1 I
n the Cooking Pot, heat the cooking oil and add
the meat in batches, fry until the meat is seared.
Remove and set aside. Add the onions and garlic
and fry until softened.
2 Add the potatoes, carrots and leeks and replace
t
he meat into the pot.
3 Blend the stock with the mixed herbs. Add to
the Cooking Pot and season to taste.
4 Transfer the Cooking Pot into the Base Unit.
5 Cover with the Glass Lid and cook for 7-9 hours
on the Low setting or 4-5 hours on the High
setting.
6 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, when fully mixed into the liquid 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.
Ingredients:
3.5L 6.5L
•
1tbsp 2tbsp Cooking oil
• 5
00g 1kg Stewing beef, cubed
• 400g 700g Potatoes, peeled and cubed
• 400g 700g Carrots, peeled and sliced
• 2
3 Large leeks, sliced
• 1 2 Large onions, chopped
• 1
2 Garlic clove, crushed
• 750ml 1.5L Beef stock
• 1tbsp 3tbsp Cornflour
• 2tsp 3tsp Mixed herbs
• Salt and pepper
Beef Stew
Method:
1 Put the oil into the Cooking Pot on the hob, heat
gently. Add the beef and sear on all sides.
2 Add all the remaining ingredients. Cover the beef
with cold water (1.2L should be sufficient to
submerge the joint.) Place the lid on and bring to
a simmer on the hob.
3 Season well and then transfer the Cooking Pot
into the Base Unit, cover with the Glass Lid.
4 Cook for 7-9 hours on the Low setting or 4-5
hours on the High setting.
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.
6 Cut the beef into slices and spoon a little of the
cooking liquid over. Serve with vegetables and
garnish with fresh parsley.
Ingredients:
3.5L 6.5L
•
1tbsp 2tbsp Cooking oil
• 750g 1.5kg Brisket of beef
• 1 1 Bouquet garni
• 1tsp 2tsp Thyme
• 1tsp 2tsp Black peppercorns
• 6 10 Shallots
• 330g 550g Carrots, sliced
• 150g 300g Swede, diced
• Water (enough to cover the joint)
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 stick out above the
rim and there should be enough room to cover
the meat with water. The shape of the meat is
just as important as the weight.
New England beef
460004 REV4.qxp_Layout 1 12/06/2018 15:57 Page 11
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