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Corned beef (carne de conserva)

5 libras (2,2 kg) de pecho (corned beef) con especias para vinagreta 1 cebolla tamaño mediano, cortada en rodajas

2 zanahorias, cortadas en rodajas

2 tallos de apio, cortados en rodajas Agua

Colocar el corned beef en una olla eléctrica de cocimiento lento. Cubrir con las especias para vinagreta, la cebolla, las zanahorias y el apio. Agregar suficiente agua para cubrir la carne solamente. Tapar y cocinar a temperatura: Baja – 8 horas; O Alta – 4 horas. Se obtiene un corned beef de entre 5 libras (2,2 kg).

Asado clásico de carne de res con salsa de hongos y cebolla

5 libras (2,2 kg) de cuarto delantero de res deshuesado

2 (1 oz / 25 g) sobres de mezcla de sopa de cebolla deshidratada

2 (10 oz / 285 g) latas de sopa crema de champiñones condensada

Colocar la carne en la vasija. Espolvorear la carne con la sopa de cebolla y luego echar cucharadas de sopa sin diluir. Tapar y cocinar a temperatura: Baja – 8 horas. Se obtienen unas 6 o 10 porciones.

Pecho a la barbacoa

5 libras (2,2 kg) de pecho de res

112 cucharadita (7,5 ml) de sal

112 tazas (375 ml) de salsa de barbacoa

Espolvorear el pecho con sal. Colocar en la vasija y verter la salsa de barbacoa sobre la carne. Tapar y cocinar a temperatura: Baja – 10 horas; O Alta – 5 horas.

Se obtiene un pecho de entre 5 libras (2,2 kg).

Costillitas de aguja estilo oriental

4 cucharadas (60 ml) de almidón de maíz

4 cucharadas (60 ml) de salsa teriyaki

2 (10 oz / 285 g) jarras de salsa para pato o salsa agridulce

6 libras (3 kg) de costillitas de aguja de cerdo estilo campestre

Disolver el almidón de maíz en salsa teriyaki. Agregar la salsa para pato y colocar- la en la vasija. Revolver bien. Agregar la carne y revolver bien para cubrir. Tapar y cocinar a temperatura: Baja – 8 horas; O Alta – 4 horas. Se obtienen entre 8 porciones.

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Proctor-Silex 840149500 manual Corned beef carne de conserva, Asado clásico de carne de res con salsa de hongos y cebolla

840149500 specifications

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