Breville BSC300W manual Corned silverside with balsamic plum glaze, Moroccan veal

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Beef, Pork, Veal & Lamb continued

Corned silverside with balsamic plum glaze

Serves 8-10

2.5kg lean corned silverside 1⁄4 cup brown sugar

11⁄2 tablespoons Balsamic vinegar 3 fresh mint sprigs

1 medium onion, peeled and studded with 4 cloves

2 medium carrots, peeled and roughly cut into chunks

3 cups / 750ml water

8 peppercorns

Balsamic Plum Glaze

3⁄4 cup / 190ml beef stock 1⁄4 cup plum jam

11⁄2 tablespoons Balsamic vinegar 3 teaspoons sugar

1.Place meat, sugar, vinegar, mint, onion, carrot,water and peppercorns into removable crockery bowl. Cover with lid and cook on Low setting 10-12 hours, Auto setting 6-8 hours or High setting 6-7 hours.

2.To make Plum Glaze, place stock, jam, vinegar and sugar into a non-stick pan. Cook over a medium heat until mixture has reduced to a syrup consistency.

3.Remove meat, cover with foil and allow to stand for 10 minutes before slicing. Discard water and vegetables.

4.Serve hot meat slices with Balsamic Plum Glaze accompanied with boiled potatoes, stir-fried carrots, parsnips and snow peas.

Moroccan veal

Serves 8-10

2 tablespoons oil

2.5kg lean veal leg, diced

1 large onion, peeled and sliced

4 garlic cloves, peeled and crushed

3 teaspoons ground ginger

2 teaspoons ground turmeric

3 teaspoons sweet paprika 1⁄2 teaspoon cayenne pepper 2 teaspoons ground cumin

2 teaspoons ground coriander seeds

1 tablespoon ground cinnamon

4 cups / 1 litre beef stock

200g pitted prunes 1⁄3 cup honey

1 tablespoon grated orange rind 1⁄3 cup fresh mint, chopped

1.Heat oil in a non-stick pan. Add meat in batches and cook over a medium heat until well browned. Drain on paper towel.

2.Add onion to the non-stick pan, cook until golden brown. Stir in garlic, ginger, turmeric, paprika,pepper, cumin, coriander and cinnamon, cook for 1 minute. Blend in stock.

3.Place meat and onion mixture into removable crockery bowl. Cover with lid and cook on Low setting 7-8 hours, Auto setting 5-8 hours or High setting 4 hours.

4.Stir in prunes, honey and orange rind 1 hour before end of cooking. Replace lid and continue cooking.

5.Spoon into serving bowls, top with mint. Serve hot accompanied with steamed cous cous.

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Contents Avance Slow Cooker Contents Congratulations Important safeguards for your Breville Slow Cooker Breville recommends safety firstImportant Safeguards for ALL Electrical Appliances Tempered domed glass lid Know your Breville Avance Slow CookerHOW to Slow Cook Operating your Breville Avance Slow CookerBefore the First USE Beginner’s Guide to Slow Cooking Using the Temperature Control SettingsPreparing meat and poultry Preparing vegetablesAuto Setting High SettingLOW Setting Adapting liquid amountsSuitable Cuts for Roasting Suitable Meat Cuts for Slow CookingPOT Roasting Suitable Cuts for Pot RoastingHints and tips Hints and TipsDo’s Don’tsCare & Cleaning CleaningStorage Recipes Soups Creamy tomato and lentil soupCajun kumera soup Fiery three bean chowder SoupsChicken Barley soup with sugared parsnipsChicken with rosemary lemon and garlic Chicken cacciatore Chicken with mushrooms ChickenBeef rendang Burmese chickenBeef, Pork, Veal & Lamb Gingered lamb currySweet orange pork Tagine of beef Lamb shanks in a tomato, pesto sauceMoroccan veal Corned silverside with balsamic plum glazeLamb shanks with red lentils Easy osso buccoVegetarian Chilli con carneChilli bean and vegetable combo Spicy mixed dhal Curried pumpkin with spinachChick pea curry Vegetable primaveraDesserts AccompanimentsCucumber Raita Pears with chocolate praline creamChocolate malt self-saucing pudding Lemon and lime delicious puddingBreville Customer Service Centre
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