48795 MUK Rev1 4/6/08 15:11 Page 10
Meat
New England beef
| 4.5 litres |
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Piece of topside | 1.5 kg |
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Bouquet garni | 1 |
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Thyme | 11/2 tsp |
Black peppercorns | 11/2 tsp |
Shallots | 8 |
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Carrots, sliced | 400g |
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Swede, diced | 200g |
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Method
Put the beef into a pan and cover with cold water. Add all the remaining ingredients, cover and bring to a simmer. Season well and then transfer all the ingredients to the ceramic pot. Place the ceramic pot in the slow cooker base. Place the lid onto the slow cooker. Cook for approximately
IMPORTANT: When buying a joint of meat, make sure that it will fit into the slow cook pot. It should fit into the crock pot so that when it is covered with liquid, it will still be 2.5cm below the rim of the pot. The joint must not stick out above the rim and there should be enough room to cover the meat with water. The shape of the meat is just as important as the weight.
Paprika beef
| 4.5 litres |
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Stewing steak | 1.5 kg |
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Seasoned flour | 75g |
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Onions, chopped | 4 large |
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Clove of garlic, crushed | 2 |
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Cooking fat | 75g |
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Tomatoes | 1 kg |
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Brown stock | 1 litre |
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Paprika | 3 tsp |
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Tomato puree | 3 tbsp |
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Bay leaves | 4 |
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Mixed herbs | 3 tsp |
Salt and freshly ground black pepper
Method
Cut the meat into cubes and toss in seasoned flour. In a pan, fry onions and garlic until softened, then add the meat and continue to fry until the meat is slightly browned. Skin and chop tomatoes finely, add to meat with the stock, (blended with the paprika) tomato puree, bay leaves and mixed herbs. Season to taste and bring to a simmer. Transfer all ingredients to the ceramic pot and place the pot in the base unit. Cover with the lid. Cook for approximately 5 - 8 hours. Before serving, remove the bay leaves and thicken the sauce if necessary.
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