Loading ...
Loading ...
Loading ...
48
Corned Beef
Serves 6
2 litres water
1 tsp black peppercorns
1 tbsp brown sugar
1 tbsp rock salt
2 tbsp white vinegar
1 bay leaf
1kg corned beef silverside
1 cup white sauce, to serve
1.
Add the water, peppercorns, sugar, salt,
vinegar and bay leaf into the removable
cooking bowl and stir to combine. Add the
beef to the mixture.
2. Lock the lid onto the cooker and move
the pressure release valve to the ‘sealing’
position.
3. Select the ‘POT ROAST’ button then using
the ‘SET TIMER’ button increase the cooking
time to 40 minutes. Press ‘START/CANCEL’ to
commence cooking.
4. Once cooking is complete, turn
the pressure release valve to the
venting position and remove lid once
depressurised.
5. Remove the beef, carve and serve with
white sauce and choice of side.
Red Wine, Garlic & Root Vegetable
Lamb Shanks
Serves 6
3 tbsp olive oil
8 eshallots peeled, halved
1 head garlic with the base cut off, cloves
separated and peeled
¾ cup plain flour
6 medium lamb shanks, French trimmed
¾ cup red wine
6 baby carrots peeled, tops removed,
cut in half
2 potatoes peeled, cut into 8 pieces each
250ml beef stock
500ml tomato passata
2 sprigs thyme
2 sprigs rosemary
2 sprigs marjoram
Cooked pasta or mashed potatoes, to serve
1.
Select the ‘SAUTÉ’ setting on the digital
control panel, then press ‘START/CANCEL’
to commence cooking. Wait around 2-3
minutes for the unit to heat. Sauté the
shallots and garlic until golden brown.
Remove from pan and set aside.
2. In a separate bowl, toss the shanks in the
flour until well covered. Add the shanks
to the removable cooking bowl, two at a
time, and sauté until browned. Remove
from the pan and set aside. Add the red
wine and simmer until reduce to half.
Once sautéing is complete, press the
‘START/CANCEL’ button to stop cooking.
Add eshallots and shanks plus remaining
ingredients into the removable cooking
bowl and stir until well combined.
3. Lock the lid onto the cooker and move
the pressure release valve to the ‘sealing’
position.
4. Select the ‘POT ROAST’ button then using
the ‘SET TIMER’ button increase the cooking
time to 55 minutes. Press ‘START/CANCEL’ to
commence cooking.
5. Once cooking is complete, turn
the pressure release valve to the
venting position and remove lid once
depressurised.
6. Remove the lamb shanks and sauce and
serve over pasta or mashed potatoes.
TIP: French trimmed lamb shanks
will allow more shanks to fit into the
removable cooking bowl. Ask your
butcher to trim.
Loading ...
Loading ...
Loading ...