11
Recipes - Meat
Method:
1Heat the cooking oil in the Cooking Pot on the
hob and fry the meat in batches. Remove and set
aside. Add the onions and garlic and fry until
softened.
2Add the potatoes, carrots and leeks and replace
the meat into the Cooking Pot.
3Add the stock and the mixed herbs. Add to the
Cooking Pot and season to taste.
4Transfer the Cooking Pot into the Base Unit.
5Cover with the Hinged Glass Lid and cook for 8-
10 hours on the Low setting, 6-8 hours on the
Medium setting or 4-6 hours on the High
setting.
6Before 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:
3.5L 6.5L
•1 tbsp 2 tbsp Cooking oil
•500g 1kg Stewing beef, cubed
•1 2 Large onion(s), chopped
•1 2 Garlic clove(s), crushed
•400g 700g Potatoes, peeled and cubed
•400g 700g Carrots, peeled and sliced
•23 Large leeks, sliced
•750ml 1.5L Beef stock
•1 tbsp 3 tbsp Cornflour
•2 tsp 3 tsp Mixed herbs
•Salt and pepper
Beef Stew
Method:
1Put the oil into the Cooking Pot on the hob, heat
gently. Add the beef and sear on all sides.
2Add all the remaining ingredients. Cover the beef
with stock to submerge the joint.
3Season well and then transfer the Cooking Pot
into the Base Unit, cover with the Hinged Glass
Lid.
4Cook for 8-10 hours on the Low setting, 6-8
hours on the Medium setting or 4-6 hours on the
High setting.
5Take 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.
6Cut the beef into slices and spoon a little of the
cooking liquid over. Serve with vegetables and
garnish with fresh parsley.
Ingredients:
3.5L 6.5L
•1 tbsp 2 tbsp Cooking oil
•750g 1.5kg Brisket of beef
•1 1 Bouquet garni
•1 tsp 2 tsp Thyme
•1 tsp 2 tsp Black peppercorns
•6 10 Shallots
•330g 550g Carrots, sliced
•150g 300g Swede, diced
•Beef Stock (enough to cover the joint)
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.
New England Beef
