pressurePAge headercook..... recipeS - beef
Soy and Garlic Beef Roast
Serves 4 to 5
Ingredients
2.5lb rolled beef boneless scotch fillet 1 tablespoon olive oil
1 tablespoon light soy sauce
1 tablespoon chopped garlic
1 birds’ eye chilli, deseeded and finely minced
1 cup (250ml) boiling beef stock
1 cup (250ml) cup dry red wine Salt and pepper to taste
Method
1.Place beef into a large bowl and mix together oil, soy sauce, garlic and chilli. Massage soy mixture into beef. Cover and refrigerate for 4 hours or overnight.
Sauté Setting
2.The next day, press FUNCTION button then select SAUTÉ, indicator light will illuminate.
3.Enter 10 minutes TIME, time is displayed on LED.
4.Press START/CANCEL button and wait 3 minutes while removable cooking bowl is heating before cooking. Sear and brown meat all over. Remove meat and add beef stock and red wine and mix with spatula. Carefully place trivet into removable cooking bowl. Place meat onto trivet. Secure lid on.
Pressure Cook Setting
5.Press FUNCTION button and select PRESSURE COOK, indicator light will illuminate.
6.Enter 13 minutes for rare to medium or 15 minutes for medium to well done TIME, time is displayed on LED.
7.Ensure Pressure Release Valve is turned to PRESSURE position and Pressure Control Dial turned to LOW position.
8.Press START/CANCEL button.
9.Once timer is 0 and 5 beeps sound, release PRESSURE.
10.Open lid. Rest meat on a plate, covered with foil for 10 minutes before carving. Season to taste and serve.
NOTE
Remaining stock can be reduced using Sauté Setting for
43
BPR600XL_IB_B13.indd 43 | 18/01/13 1:03 PM |
