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16
Manual Recipes - Meat
New England Beef
M
ethod:
1 Heat the oil in a Frying Pan and sauté the beef on all
sides.
2 Add the remaining ingredients, season with a little salt
and then transfer the Cooking Pot into the Base Unit,
cover with the Glass Lid.
3 Cook for approximately 4-6 hours on the High setting,
6-8 hours on Medium or 8-10 hours on Low.
4 Take the beef out of the Cooking Pot with a slotted
spoon and allow to cool for 10 minutes. The cooking
l
iquid can be used as a base to make gravy.
5 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:
3
.5L 6.5L
• 1 tbsp 1 tbsp Sunflower oil
• 1
kg 1.5kg Topside brisket of beef
• 1 1 Bouquet garni
• 1 tsp 2 tsp Thyme
• 1 tsp 2 tsp Black peppercorns
• 4 10 Shallots
• 2
25g 550g Carrots, sliced
• 100g 300g Swede, diced
• Hot beef stock (or enough
to cover the joint)
• Pinch of salt
Bolognese Sauce
Method:
1
In a Frying Pan, gently brown the mince on the hob
without adding any fat or oil.
2 When the fat has started to run from the meat, add the
onion, celery and garlic and sauté for a couple of
minutes.
3 Add the remaining ingredients and mix well.
4 Transfer the Cooking Pot into the Base Unit, cover with
the Glass Lid.
5 Cook for approximately 4-6 hours on the High setting,
6-8 hours on Medium or 8-10 hours on Low.
Ingredients:
3.5L 6.5L
•
700g 1.5kg Minced beef
• 1 3 Large onion, chopped
• 3 6 Sticks of celery,
thinly sliced
• 1 3 Garlic clove, crushed
• 3 tbsp 7 tbsp Tomato puree
• 400g 3 x 400g Canned chopped tomatoes
• 250ml 600ml Beef stock
• 125g 300g Mushrooms, sliced
• 1 tsp 2 tsp Mixed herbs
• pinch pinch Salt and pepper to taste
SC461010 REV 1.qxp_Layout 1 06/04/2018 14:52 Page 16
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