Breville SLC80 manual Beef, pork, veal and lamb, Tangine of beef, Moroccan veal, Easy Osso Bucco

Beef, pork, veal and lamb continued

Tangine of beef 8

2 tablespoons olive oil

2 kg lean gravy beef, cubed

2 large onions, sliced

6 garlic cloves, crushed

1⁄4 cup Moroccan seasoning

1 tablespoon ground cinnamon

2 cups beef stock

2 strips lemon rind

2 cups tomato puree

1 cup dates, seeded and halved

1⁄3 cup honey

3⁄4 cup fresh parsley, chopped

1⁄2 cup flaked almonds, toasted

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, Moroccan seasoning, cinnamon, stock, lemon rind and tomato puree.

3.Place meat and onion mixture in the removable crockery pot. Cover with lid and cook on Low 8-10 hours or High 4-5 hours.

4.Stir in dates and honey 1 hour before end of cooking. Replace lid and continue cooking.

5.Spoon Tagine into serving bowls, top with parsley and almonds.

6.Serve hot accompanied with steamed cous cous, baby carrots, cauliflower florets and green beans.

Corned silverside with
	8
balsamic plum gaze

2 kg 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 water

8 peppercorns

Balsamic Plum Glaze

3⁄4 cup 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 pot. Cover with lid and cook on Low 10-12 hours or High 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. Serve meat slices with plum glaze.

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

Moroccan veal 8

2 tablespoons oil

2 kg lean veal leg, diced

1 large onion, sliced

4 garlic cloves, 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 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 pot. Cover with lid and cook on Low 7-8 hours or High 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.

Easy Osso Bucco

6

12 lean veal shanks, 4cm thick

1⁄ 3 cup plain flour

1⁄4 cup olive oil

1 x 750ml Italian-style tomato cooking sauce

1 cup white wine

2 teaspoons caster sugar

2 teaspoons cracked black pepper

2 teaspoons salt

1⁄3 cup fresh basil leaves chopped

1⁄2 cup pesto

1 tablespoon grated lemon rind

1.Coat the veal shanks with flour, remove any excess. Heat oil in a non-stick pan. Add 2 to 3 shanks at a time and cook over medium heat until lightly browned. Place browned shanks in the removable crockery pot. Repeat with remaining shanks.

2.Combine tomato sauce, wine, sugar, pepper, salt and basil. Pour over shanks in removable crockery pot. Cover with lid and cook on Low 8-10 hours or High 3-4 hours.

3.Combine pesto and lemon rind. Sprinkle pesto mixture over Osso Bucco just before serving.

4.Serve hot accompanied with pre-packaged gnocchi and steamed mixed green vegetables.

R10 R11