Filter
Top Products
12
13
Recipes - Meat
Method:
1 Cut the meat into cubes and coat in seasoned flour.
2 In the Cooking Pot, fry the onions and garlic until softened, then
add the meat and continue to fry until the meat is seared.
3 Skin and chop the tomatoes finely. Add to the Cooking Pot.
4 Blend the stock with the paprika, tomato puree, bay leaves and
mixed herbs. Add to the Cooking Pot and season to taste.
5 Transfer the Cooking Pot into the Base Unit.
6 Cover with the Glass Lid and cook for approximately 5-8 hours on
the Medium setting.
7 Before serving, remove the bay leaves and thicken the sauce if
necessary.
Ingredients:
• 700g stewing steak
• 30g seasoned flour
• 2 large onions, chopped
• 1 garlic clove, crushed
• 30g cooking fat
• 500g tomatoes
• 400ml beef stock
• 1
1
/
2tsp paprika
• 1
1
/
2tbsp tomato puree
• 2 bay leaves
• 1
1
/
2tsp mixed herbs
• salt and pepper
Paprika beef
Method:
1 Put the beef into the Cooking Pot and add all the remaining
ingredients. Cover the beef with cold water (1.2L should be
sufficient to submerge the joint.) Place the lid on and bring to a
simmer on the hob.
2 Season well and then transfer the Cooking Pot into the Base Unit,
cover with the Glass Lid.
3 Cook for approximately 5-7 hours on the Medium setting.
4 Take the beef out of the Cooking Pot with a slotted spoon and allow
to cool for 10 minutes. The cooking liquid can be used as a base to
make gravy.
5 Cut the beef into slices and spoon a little of the cooking liquid over.
Serve with vegetables and garnish with fresh parsley.
IMPORTANT: When buying a joint of meat, ensure it will fit into the
Cooking Pot, so when it is covered with liquid it will be 2.5cm below
the rim. The joint must not stick out above the rim and there should
be enough room to cover the meat with water. The shape of the
meat is just as important as the weight.
Ingredients:
• 1kg topside beef
• 1 bouquet garni
• 1tsp thyme
• 1tsp black peppercorns
• 4 shallots
• 225g carrots, sliced
• 100g swede, diced
New England beef
48701 new_Layout 1 25/04/2012 16:40 Page 12