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PAGE HEADER.....
RECIPES
EASY OSSO BUCCO
Serves 4
INGREDIENTS
4" x 2" thick Osso Bucco (Veal shanks, tied)
2 tablespoons plain flour
2 tablespoons olive oil
L cup white wine
2 cups tomato puree
Salt and freshly ground black pepper
3 tablespoons chopped fresh basil leaves
2 tablespoons pesto
2 teaspoons grated lemon rind
1 medium onion, chopped ¼" thick
2 garlic cloves, minced
1 bay leaf
1 carrot, chopped ¼" thick
1 celery stick, chopped ¼" thick
METHOD
1. Press the SAUTÉ button and then
the START|CANCEL button. Heat
removable cooking bowl for 3 minutes
with the lid on.
2. Add oil and heat for 1 minute.
3. Coat osso bucco in flour, shaking off
excess and cook in small batches until
lightly browned. Remove and set aside.
4. Add onion, carrot, celery and garlic and
saute for 3
–5 minutes.
5. Add wine and bring to the boil; simmer
for 1
–2 minutes, scraping up any of the
sediment in the base of the bowl.
6. Return osso bucco to removable cooking
bowl and add tomato puree, sugar, salt,
pepper and bay leaf.
7. Cover with lid. Press the SLOW COOK
HIGH BUTTON and cook for 3
–4 hours
or SLOW COOK LOW BUTTON and
cook for 6
–7 hours.
8. Stir through chopped basil.
9. Combine pesto and lemon rind and
sprinkle over Osso bucco just
before serving.
TEX-MEX BEEF AND BEANS
Serves 4–6
INGREDIENTS
2 14oz red kidney beans, soaked overnight in
cold water, then water removed & rinsed.
2 tablespoons oil
3lbs chuck steak cut into 1" cubes or ground beef
2 large onions, sliced
3 garlic cloves, chopped
1 tablespoon ground cumin
2 teaspoons chilli powder
2 teaspoons dried oregano flakes
1 14oz can diced tomatoes
1 cup beef stock
Salt and freshly ground black pepper
Sour cream, guacamole, grated cheddar cheese
to serve
METHOD
1. Drain beans and rinse well; drain again
and set aside.
2. Press the SAUTÉ button and then
the START|CANCEL button. Heat
removable cooking bowl for 3 minutes
with the lid on.
3. Add a little of the oil and heat for
1 minute.
4. Add meat in batches and cook for 2
–3
minutes or until just browned. Remove
and repeat with remaining meat and oil.
5. Add remaining oil and fry onion and
garlic until softened but not browned.
6. Stir in spices, tomatoes and stock and
return beef to removable cooking bowl.
7. Cover with lid. Press the SLOW COOK
HIGH BUTTON and cook for 3
–4 hours
or SLOW COOK LOW BUTTON and
cook for 6
–7 hours.
8. Shred beef with fork and season to taste
with salt and pepper.
9. Serve with a dollop of sour cream,
guacamole and grated cheese.