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BEEF
CORNED BEEF
Serves 6 to 8
INGREDIENTS
2-3kg piece of corned beef
12 cups/3 litres water
2 onions, quartered
¼ cup 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 it
should be cooked for an extended time
for the most tender results.
RED CURRY OF BEEF
Serves 10 to 12
INGREDIENTS
2 Tablespoons oil
2 large onions, chopped
6 cloves garlic, finely chopped
¼ cup finely chopped fresh ginger
¾ cup red curry paste
2 teaspoons shrimp paste (belancan)
3 kg chuck steak, cut into 3cm cubes
2 cups/500ml beefstock
½ cup fish sauce
310g can coconut milk
6 large carrots, thickly sliced or cut into batons
12 kaffir lime leaves
3 stalks lemongrass, cut into 10cm lengths
2 Tablespoons brown sugar well packed
2 teaspoons salt
225g can sliced bamboo shoots, well drained
4 tomatoes, diced
1 cup chopped fresh coriander leaves
2 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.