Meat, New England beef | Morphy Richards Slow Cooker manual

48726 rev2:x 02/11/2009 14:26 Page 10

Meat

New England beef

Paprika beef

	2.5 litres	4.5 litres

Piece of topside	1 kg	1.5 kg

Bouquet garni	1	1

Thyme	1 tsp	11/2 tsp

Black peppercorns	1 tsp	11/2 tsp

	2.5 litres	4.5 litres

Stewing steak	700g	1.5 kg

Seasoned flour	30g	75g

Onions, chopped	2 large	4 large

Garlic cloves, crushed	1	2
	1	2

Shallots	4	8

Carrots, sliced	225g	400g

Swede, diced	100g	200g

Method

Put the beef into a pan and cover with cold water. Add all the remaining ingredients, cover and bring to a simmer. Season well and then transfer all the ingredients to the ceramic pot. Place the ceramic pot in the slow cooker base. Place the lid onto the slow cooker. Cook for approximately 5-7 hours. Take the beef out of the slow cooker with a slotted spoon and allow to cool for

10 minutes. The cooking liquid can be used as a base to make gravy. 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, make sure that it will fit the ceramic pot. It should fit into the ceramic pot so that when it is covered with liquid, it will still be 2.5cm below the rim of the pot. 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.

Cooking fat	30g	75g

Tomatoes	500g	1 kg

Brown stock	400ml	1 litre

Paprika	11/2 tsp	3 tsp

Tomato puree	11/2 tbsp	3 tbsp

Bay leaves	2	4

Mixed herbs	11/2 tsp	3 tsp

Salt and freshly ground black pepper

Method

Cut the meat into cubes and toss in seasoned flour. In a pan, fry onions and garlic until softened, then add the meat and continue to fry until the meat is slightly browned. Skin and chop tomatoes finely, add to meat with the stock, (blended with the paprika) tomato puree, bay leaves and mixed herbs. Season to taste and bring to a simmer. Transfer all ingredients to the ceramic pot and place the pot in the base unit. Cover with the lid. Cook for approximately 41/2-71/2hours. Before serving, remove the bay leaves and thicken the sauce if necessary.

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