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Main Fare Meats
CORNED BEEF
Serves: 4
Ingredients:
1.5 to 1.7 kg corned silverside
1 tablespoon brown sugar
1 tablespoon white vinegar
1 onion, cut in half
4 cloves
6 peppercorns
1 bay leaf
3 cups water
Method:
Rinse corned silverside under cold running water to
remove excess salt. Place corned silverside in 4-litre
casserole dish. Add remaining ingredients. Cover
and cook on P10 for 10 minutes. Turn meat, cover
and cook on P3 for 1
1
⁄4 to 1
1
⁄2 hours. Stand corned
silverside in cooking liquid for 10 minutes before carving.
Note: Depending on the size and shape of the silverside,
it may require a further 10 to 15 minutes on P3.
LASAGNE (S)
Serves: 4 to 6
Ingredients:
Meat Sauce:
500 g minced beef
2 small onions, chopped
1 clove garlic, chopped
1 can (425 g) tomato purée
3 beef stock cubes
2 tablespoons mixed herbs
1 tablespoon cracked black pepper
Cheese Sauce:
80 g butter
1
⁄
4 cup flour
500 ml milk
1 cup grated cheese
1
⁄
2 cup Parmesan cheese
12 lasagne sheets, cooked
1 cup extra grated cheese
Method:
Meat Sauce:
Combine all meat sauce ingredients in 4-litre casserole
dish. Cook on P7 for 30 to 35 minutes, stirring several
times during cooking. Set aside.
To cook by Sensor Cook:
Place mince, onion and garlic in a 3-litre casserole
dish. Cook on P7 for 10 minutes. Stir halfway
through cooking. Add remaining ingredients. Cover
with plastic wrap.Press Sauce, then Start.
Cheese Sauce:
Melt butter in 2-litre jug on P10 for 30 to 40 seconds. Add
flour and mix well. Gradually stir in milk. Cook on P10 for
2 to 3 minutes. Add grated cheese and Parmesan
cheese. Cook on P10 for 50 to 60 seconds. Spoon
quarter of the meat sauce into the base of 25 x 25 cm
deep casserole dish. Top with three lasagne sheets.
Spoon another quarter of meat sauce over the lasagne
sheets and spread with cheese sauce. Continue with
remaining ingredients. Top with meat and cheese sauce.
Sprinkle with extra cheese and cook on P7 for 30 to 35
minutes.
Corned Beef
APRICOT MEATLOAF
Serves: 4 to 6
Ingredients:
500 g minced beef
1 can (440 g) chopped apricots, drained
1 teaspoon mixed dried herbs
1 egg
1 beef stock cube
1
⁄4 cup tomato paste
ground black pepper
1
⁄
2 cup breadcrumbs
Method:
Combine all ingredients in large bowl, mix well. Place into
12 cm x 20 cm loaf dish. Cook on P7 for 16 to 20 minutes.
Cover and stand for 10 minutes before serving.
SPAGHETTI MEAT SAUCE (S)
Serves: 4 to 6
Ingredients:
500 g minced beef
1 onion, chopped
1 teaspoon minced garlic
1 can (425 g) tomatoes
1
⁄2 cup tomato paste
2 beef stock cubes
1 tablespoon dried mixed herbs
1 tablespoon worcestershire sauce
pepper
Method:
Combine all ingredients in 3-litre casserole dish.
Cook on P7 for 10 minutes, stir. Cook on P7 for 14 to
18 minutes. Stir halfway through cooking. Serve with
spaghetti.
To cook by Sensor Cook:
Place mince, onion and garlic in a 3-litre casserole
dish. Cook on P7 for 10 minutes. Stir halfway
through cooking. Add remaining ingredients. Cover
with plastic wrap.Press Sauce, then Start.
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Cooking Guide
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