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PAge heAder.....
PRESSURE COOK RECIPES - BEEF
SOY AND GARLIC BEEF ROAST
Serves 4 to 5
INGREDIENTS
2.5lb rolled beef boneless scotch fillet
1 tablespoon olive oil
1 tablespoon light soy sauce
1 tablespoon chopped garlic
1 birds’ eye chilli, deseeded and finely minced
1 cup (250ml) boiling beef stock
1 cup (250ml) cup dry red wine
Salt and pepper to taste
METHOD
1. Place beef into a large bowl and mix
together oil, soy sauce, garlic and chilli.
Massage soy mixture into beef. Cover
and refrigerate for 4 hours or overnight.
Sauté Setting
2. The next day, press FUNCTION
button then select SAUTÉ, indicator
light will illuminate.
3. Enter 10 minutes TIME, time is
displayed on LED.
4. Press START/CANCEL button and wait
3 minutes while removable cooking
bowl is heating before cooking. Sear and
brown meat all over. Remove meat and
add beef stock and red wine and mix
with spatula. Carefully place trivet into
removable cooking bowl. Place meat
onto trivet. Secure lid on.
Pressure Cook Setting
5. Press FUNCTION button and select
PRESSURE COOK, indicator light
will illuminate.
6. Enter 13 minutes for rare to medium
or 15 minutes for medium to well done
TIME, time is displayed on LED.
7. Ensure Pressure Release Valve is turned
to PRESSURE position and Pressure
Control Dial turned to LOW position.
8. Press START/CANCEL button.
9. Once timer is 0 and 5 beeps sound,
release PRESSURE.
10. Open lid. Rest meat on a plate, covered
with foil for 10 minutes before carving.
Season to taste and serve.
NOTE
Remaining stock can be reduced
using Sauté Setting for 3–5 mins to
make a glaze or gravy for roast.
BPR600XL_IB_B13.indd 43 18/01/13 1:03 PM