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12
Note:
W
hen buying a joint of meat, the shape is just as
important as the weight.
Ensure the meat does not protrude from the Cooking
P
ot when covered with the lid.
M
ethod:
1 Add the oil to a large pan and brown the joint on all
sides on the hob.
2 R
emove the joint, add the vegetables to the pan and
cook for a couple of minutes, stirring occasionally with
a wooden spoon.
3 Transfer the vegetables to the Cooking Pot, add the
bouquet garni, thyme, peppercorns and salt and stir
well. Place the joint on top of the vegetables.
4 Add enough hot stock to cover the vegetables and
then place the Cooking Pot in the Base Unit, cover with
the Glass Lid.
5 Cook for 4- 5 hours on the High setting, 7-8 hours on
Medium setting or 9-10 hours on Low setting.
6 When ready, remove the joint using a slotted spoon
and allow to rest for 10 minutes before carving.
I
ngredients:
3.5L 6.5L
•
1
tbsp 1 tbsp Sunflower oil
• 1
.0kg max 1.5kg max Brisket of beef
• 225g 550g Carrots, sliced
• 1
00g 300g Swede, diced
• 4 10 Shallots
• 1
1 Bouquet Garni
• 1 tsp 2 tsp Dried Thyme
• 1
tsp 2 tsp Black peppercorns
• Good pinch Good pinch Salt
• 700ml 1L Hot beef stock to cover
vegetables
Pot Roast of Beef
Method:
1
Heat the oil in a pan on the hob and then brown the
meat in batches until sealed, remove as it is done and
reserve.
2 Add the onions and stir for a couple of minutes, then
add the other vegetables and stir well.
3 Transfer to the Cooking Pot, add the browned meat,
cornflour, herbs and seasoning and stir well. Stir in the
stock, then cover with the Glass Lid.
4 Place the Cooking Pot in the Base Unit, and cook for
4-6 hours on High setting, 6-8 hours on Medium or
9-12 hours on Low setting.
Ingredients:
3.5L 6.5L
•
1 tbsp 2 tbsp Sunflower oil
• 600g 1.2kg Stewing beef cut into
bitesize pieces
• 150g 280g Onions, roughly
chopped
• 400g 800g Potatoes, cut into
large dice
• 400g 800g Carrots, sliced into
rounds
• 250g 500g Leeks, sliced
• 1½ tbsp 3 tbsp Cornflour
• 1 tsp 3 tsp Mixed herbs
• 850ml 1.7L Hot beef stock
• To taste To taste Salt and pepper
Beef Stew
SC460021 MUK Rev1.qxp_Layout 1 01/07/2021 14:05 Page 12
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