12
Note:
When buying a joint of meat, the shape is just as
important as the weight.
Ensure the meat does not protrude from the Cooking
Pot when covered with the lid.
Method:
1Add the oil to a large pan and brown the joint on all
sides on the hob.
2Remove the joint, add the vegetables to the pan and
cook for a couple of minutes, stirring occasionally with
a wooden spoon.
3Transfer the vegetables to the Cooking Pot, add the
bouquet garni, thyme, peppercorns and salt and stir
well. Place the joint on top of the vegetables.
4Add enough hot stock to cover the vegetables and
then place the Cooking Pot in the Base Unit, cover with
the Glass Lid.
5Cook for 4- 5 hours on the High setting, 7-8 hours on
Medium setting or 9-10 hours on Low setting.
6When ready, remove the joint using a slotted spoon
and allow to rest for 10 minutes before carving.
Ingredients:
3.5L 6.5L
•1 tbsp 1 tbsp Sunflower oil
•1.0kg max 1.5kg max Brisket of beef
•225g 550g Carrots, sliced
•100g 300g Swede, diced
•4 10 Shallots
•1 1 Bouquet Garni
•1 tsp 2 tsp Dried Thyme
•1 tsp 2 tsp Black peppercorns
•Good pinch Good pinch Salt
•700ml 1L Hot beef stock to cover
vegetables
Pot Roast of Beef
Method:
1Heat the oil in a pan on the hob and then brown the
meat in batches until sealed, remove as it is done and
reserve.
2Add the onions and stir for a couple of minutes, then
add the other vegetables and stir well.
3Transfer to the Cooking Pot, add the browned meat,
cornflour, herbs and seasoning and stir well. Stir in the
stock, then cover with the Glass Lid.
4Place the Cooking Pot in the Base Unit, and cook for
4-6 hours on High setting, 6-8 hours on Medium or
9-12 hours on Low setting.
Ingredients:
3.5L 6.5L
•1 tbsp 2 tbsp Sunflower oil
•600g 1.2kg Stewing beef cut into
bitesize pieces
•150g 280g Onions, roughly
chopped
•400g 800g Potatoes, cut into
large dice
•400g 800g Carrots, sliced into
rounds
•250g 500g Leeks, sliced
•1½ tbsp 3 tbsp Cornflour
•1 tsp 3 tsp Mixed herbs
•850ml 1.7L Hot beef stock
•To taste To taste Salt and pepper
Beef Stew
