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Recipes - Meat
Beef Stew
Ingredients:
•1kg beef, cubed
•700g potatoes, cubed
•700g carrots, sliced
•3 large leeks, sliced
•2 large onions, chopped
•2 garlic clove, crushed
•1.5L beef stock
•3tbsp cornflour
•3tsp mixed herbs
•salt and pepper
Method:
1In the Cooking Pot, fry the onions and garlic on the hob until softened, then add the meat and continue to fry until the meat is seared.
2Add the potatoes, carrots and leeks.
3Blend the stock with the mixed herbs. Add to the Cooking Pot and season to taste.
4Transfer the Cooking Pot into the Base Unit.
5Cover with the Glass Lid and cook for approximately
6Before serving, thicken the sauce with the cornflour. Mix the cornflour with a little cold water until a smooth paste is achieved. Mix this into a cup of the hot liquid taken from the Cooking Pot, when fully mixed into the liquid add this back into the rest of the ingredients and stir well until the cornflour is evenly distributed. This can be done 30 minutes from the end of the cooking time.
New England beef
Ingredients:
•1.5kg topside beef
•1 bouquet garni
•2tsp thyme
•2tsp black peppercorns
•10 shallots
•550g carrots, sliced
•300g swede, diced
•Water (enough to cover the joint)
Method:
1Put the beef into the Cooking Pot and sear on the hob on all sides.
2Add all the remaining ingredients. Cover the beef with cold water (1.2L should be sufficient to submerge the joint.) Place the lid on and bring to a simmer on the hob.
3Season well and then transfer the Cooking Pot into the Base Unit, cover with the Glass Lid.
4Cook for approximately
5Take the beef out of the Cooking Pot with a slotted spoon and allow to cool for 10 minutes. The cooking liquid can be used as a base to make gravy.
6Cut the beef into slices and spoon a little of the cooking liquid over. Serve with vegetables and garnish with fresh parsley.
IMPORTANT: When buying a joint of meat, ensure it will fit into the Cooking Pot, so when it is covered with liquid it will be 2.5cm below the rim. 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.
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