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Recipes - Meat
Method:
1 In the Cooking Pot, fry the onions and garlic on the hob until
softened, then add the meat and continue to fry until the meat is
seared.
2 Add the potatoes, carrots and leeks.
3 Blend the stock with the mixed herbs. Add to the Cooking Pot and
season to taste.
4 Transfer the Cooking Pot into the Base Unit.
5 Cover with the Glass Lid and cook for approximately 4-6 hours on
the Medium setting.
6 Before serving, thicken the sauce with the cornflour. Mix the
cornflour with a little cold water until a smooth paste is achieved.
Mix this into a cup of the hot liquid taken from the Cooking Pot,
when fully mixed into the liquid add this back into the rest of the
ingredients and stir well until the cornflour is evenly distributed.
This can be done 30 minutes from the end of the cooking time.
Ingredients:
• 1kg beef, cubed
• 700g potatoes, cubed
• 700g carrots, sliced
• 3 large leeks, sliced
• 2 large onions, chopped
• 2 garlic clove, crushed
• 1.5L beef stock
• 3tbsp cornflour
• 3tsp mixed herbs
• salt and pepper
Beef Stew
Method:
1 Put the beef into the Cooking Pot and sear on the hob on all sides.
2 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.
3 Season well and then transfer the Cooking Pot into the Base Unit,
cover with the Glass Lid.
4 Cook for approximately 4-6 hours on the Medium setting.
5 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.
6 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:
• 1.5kg topside beef
• 1 bouquet garni
• 2tsp thyme
• 2tsp black peppercorns
• 10 shallots
• 550g carrots, sliced
• 300g swede, diced
• Water (enough to cover the joint)
New England beef
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