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

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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