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BØF BOURGUIGNON 3–4 personer
Mel
Havsalt og peber
700 g skært oksekød skåret i 2,5 cm store tern
1½ stor gulerod, skrællet og skåret i skiver
½ mellemstort løg i skiver
3 strimler bacon skåret i 2,5 cm stykker
150 ml oksekødsbouillon
240 ml rødvin eller bourgognevin
7-8 g tomatpuré
1 hakket fed hvidløg
1½ kvist frisk timian uden stilk
1 laurbærblad
225 g friske champignoner i skiver
1. Rul kødet i mel krydret med salt og peber. Brun kødet i en stegepande på komfuret (valgfrit).
2. Læg kødet i Crock-Pot®-slow cooker og tilføj resten af ingredienserne.
3. Læg låg på, og steg på Lav i 8-10 timer eller Høj i 6 timer, eller indtil kødet er mørt.
STEGT KYLLING MED CITRON OG KRYDDERIER 4–6 personer
1,5 kg hel kylling
1 lille løg
Smør
Saften af 1 citron
2,5 g havsalt
15 g frisk persille
5 g tørret timian
Knivspids paprika
100 ml vand eller bouillon
1. Læg løget i skroget på kyllingen, og gnid skindet med smør. Læg kyllingen i Crock-Pot®-slow cookeren.
2. Pres citronsaft over kyllingen, og drys med resten af krydderierne. Tilføj vandet/bouillonen, læg låg på og steg på Lav i
8-10 timer eller Høj i 4 timer.
KYLLING CACCIATORE 2–4 personer
1–1½ fintsnittet løg
500 g kylling (bryst eller lår) uden skind
200 g dåse hakkede flåede tomater
2 fed hakket hvidløg
200 ml tør hvidvin eller bouillon
15 g capers
10 udstenede Kalamata-oliven, groft hakket
Håndfuld frisk persille eller basilikum uden stilk og groft hakket
Havsalt og peber
Kogt pasta
1. Læg skivet løg i Crock-Pot®-slow cookeren, og dæk med kylling.
2. Rør tomater, salt, peber, hvidløg og hvidvin sammen i en skål. Hæld det over kyllingen.
3. Læg låg på, og steg på Lav i 6 timer eller Høj i 4 timer, eller indtil kyllingen er mør.
4. Rør capers, oliven og krydderurter i lige før servering.
5. Server med kogt pasta.
Bemærk: Hvis du steger kylling med ben i stedet for uden ben, skal du lægge ca. 30 minutter til 1 time til
tilberedningstiden.
65


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