BEEF
CORNED BEEF
Serves 6 to 8
Ingredients
2kg piece of corned beef 10 cups/2.5 litres water 1 onion, quartered
2 Tablespoons brown sugar, well packed
1 Tablespoon black peppercorns
3 bay leaves
Several sprigs of fresh herbs (parsley, thyme, sage, rosemary)
METHOD
Slow Cooking
1.Place EasySear™ pan into slow cooker base. Place corned beef into pan.
2.Add all other ingredients, making sure that water almost or fully covers beef.
3.Cover with lid, turn the Temperature Control Dial to ‘LOW’ setting. Cook for 7 to 8 hours or until corned beef
is tender.
4.Remove corned beef from EasySear™ pan, allow to stand for 5 to 10 minutes.
5.Slice and serve with onion sauce and steamed vegetables.
NOTE
We do not recommend the High or Auto setting for this recipe as should be cooked for an extended time for the most tender results.
RED CURRY OF BEEF
Serves 8
Ingredients
1 Tablespoon oil
2 large onions, chopped
4 cloves garlic, finely chopped
2 Tablespoons finely chopped fresh ginger ½ Tablespoon red curry paste
2 teaspoons shrimp paste (belancan) 2kg chuck steak, cut into 3cm cubes 1½ cups/375ml beef stock
1⁄3 cup fish sauce
220g can coconut milk
4 large carrots, thickly sliced or cut into batons
8 kaffir lime leaves
2 stalks lemongrass, cut into 10cm lengths 1½ Tablespoons brown sugar well packed 1½ teaspoons salt
160g can sliced bamboo shoots, well drained
3 tomatoes, diced
¾cup chopped fresh coriander leaves 1 red chillies, sliced (optional)
METHOD
Searing on the Stovetop with
EasySear™ pan
1.Place EasySear™ pan onto stovetop and preheat for 2 to 3 minutes, add oil, heat a further 1 minute.
2.Add onions, garlic and ginger and sauté for 3 to 4 minutes or until onions have softened slightly.
3.Add curry paste and shrimp paste and cook for 3 minutes or until curry paste is very fragrant, stirring occasionally.
4.Stir in chuck steak, cook for 5 to 6 minutes or until steak has begun to change colour and is well coated in the curry paste, stirring frequently.
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