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BIFE BOURGUIGNON 3-4 doses
Farinha
Sal marinho e pimenta
700 g de bife assado, cortado em cubos de 2,5 centímetros
1½ cenoura grande, descascada e laminada
½ cebola média, laminada
3 tiras de bacon cozinhado, cortado em pedaços de 2,5 cm
150 ml de caldo de carne
240 ml vinho tinto ou Burgundy
7-8 g puré de tomate
1 dente de alho, picado
1½ ramo de tomilho fresco, sem pé
1 folha de louro
225 g de cogumelos frescos, laminados
1. Cubra a carne com farinha, tempere com sal e pimenta. Sele a carne numa frigideira no fogão (opcional).
2. Coloque a carne na panela de preparação lenta Crock-Pot® e adicione os restantes ingredientes.
3. Tape e cozinhe na definição Low (Baixa) durante 8-10 horas ou High (Alta) durante 6 horas ou até a carne estar
tenra.
FRANGO ASSADO COM LIMÃO E ERVAS 4-6 doses
1,5 kg de frango para assar
1 cebola pequena
Manteiga
Sumo de um limão
2,5 g de sal marinho
15 g de salsa fresca
5 g tomilho seco
Uma pitada de paprica
100 ml de água ou caldo
1. Coloque a cebola na cavidade do frango e esfregue a pele com manteiga. Coloque o frango na panela de preparação
lenta Crock-Pot®.
2. Esprema o sumo de limão por cima do frango e tempere com os restantes temperos. Adicione água/caldo, depois
tape e cozinhe na definição Low (Baixa) 8-10 horas ou High (Alta) 4 horas.
CHILLI 3–4 doses
1 cebola grande, picada
2-3 dentes de alho, piscados
1 pimento verde, picado
500 g de carne desfeita
400 g de feijões vermelhos, escorridos
200 g de tomate em cubos
1 pimento chilli (opcional), sem sementes e picado
7-8 g de puré de tomate
2,5g de pimenta caiena
100 ml de caldo de carne
1. Adicione todos os ingredientes na panela de preparação lenta Crock-Pot®.
2. Tape e cozinhe na definição Low (Baixa) durante 8-9 horas ou High (Alta) durante 4 horas.
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