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BEEF
CORNED BEEF
Serves 6 to 8
INGREDIENTS
2kg piece of corned beef
10 cups/2.5 litres water
1 onion, quartered
2 Tablespoons brown sugar, well packed
1 Tablespoon black peppercorns
3 bay leaves
Several sprigs of fresh herbs (parsley, thyme,
sage, rosemary)
METHOD
Slow Cooking
1. Place EasySear™ pan into slow cooker
base. Place corned beef into pan.
2. Add all other ingredients, making sure
that water almost or fully covers beef.
3. Cover with lid, turn the Temperature
Control Dial to ‘LOW’ setting. Cook for
7 to 8 hours or until corned beef
is tender.
4. Remove corned beef from EasySear™
pan, allow to stand for 5 to 10 minutes.
5. Slice and serve with onion sauce and
steamed vegetables.
NOTE
We do not recommend the High or
Auto setting for this recipe as should
be cooked for an extended time for the
most tender results.
RED CURRY OF BEEF
Serves 8
INGREDIENTS
1 Tablespoon oil
2 large onions, chopped
4 cloves garlic, finely chopped
2 Tablespoons finely chopped fresh ginger
½ Tablespoon red curry paste
2 teaspoons shrimp paste (belancan)
2kg chuck steak, cut into 3cm cubes
1½ cups/375ml beef stock
1
⁄3 cup fish sauce
220g can coconut milk
4 large carrots, thickly sliced or cut into batons
8 kaffir lime leaves
2 stalks lemongrass, cut into 10cm lengths
1½ Tablespoons brown sugar well packed
1½ teaspoons salt
160g can sliced bamboo shoots, well drained
3 tomatoes, diced
¾ cup chopped fresh coriander leaves
1 red chillies, sliced (optional)
METHOD
Searing on the Stovetop with
EasySear™ pan
1. Place EasySear™ pan onto stovetop and
preheat for 2 to 3 minutes, add oil, heat a
further 1 minute.
2. Add onions, garlic and ginger and sauté
for 3 to 4 minutes or until onions have
softened slightly.
3. Add curry paste and shrimp paste and
cook for 3 minutes or until curry paste is
very fragrant, stirring occasionally.
4. Stir in chuck steak, cook for 5 to 6
minutes or until steak has begun to
change colour and is well coated in the
curry paste, stirring frequently.