BEEF
CORNED BEEF
Serves 6 to 8
Ingredients
12 cups/3 litres water
2 onions, quartered
¼cup 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 it should be cooked for an extended time for the most tender results.
RED CURRY OF BEEF
Serves 10 to 12
Ingredients
2 Tablespoons oil
2 large onions, chopped
6 cloves garlic, finely chopped
¼cup finely chopped fresh ginger ¾ cup red curry paste
2 teaspoons shrimp paste (belancan)
3 kg chuck steak, cut into 3cm cubes
2 cups/500ml beefstock ½ cup fish sauce
310g can coconut milk
6 large carrots, thickly sliced or cut into batons
12 kaffir lime leaves
3 stalks lemongrass, cut into 10cm lengths
2 Tablespoons brown sugar well packed
2 teaspoons salt
225g can sliced bamboo shoots, well drained
4 tomatoes, diced
1 cup chopped fresh coriander leaves
2 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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