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SilverCrest SSC 200 B1
220 - Português
Método:
Descasque as cebolas, o alho, as cenouras e o aipo. Pique tudo bem.
Aqueça a manteiga cuidadosamente numa frigideira. Primeiro, frite os pedaços de toucinho; de seguida,
adicione as cebolas, o alho, o aipo e as cenouras. Agora, adicione a carne picada e mexa a carne e os
vegetais até que acastanhem uniformemente.
Adicione o vinho tinto, mexendo constantemente até quase todo tiver evaporado.
Adicione a carne picada acastanhada à caçarola de cerâmica (4). De seguida, adicione o caldo e os
tomates. Misture bem e tempere com sal, pimenta, um pouco de açúcar, e orégãos.
Feche a tampa (2) e cozinhe o molho durante 6 horas em LOW [baixo].
9.3 Carne de vaca desfiada
Para 4-6 pessoas
Ingredientes:
1,2 kg de carne de vaca
2 cebolas
180 ml de caldo de vaca quente
1-2 colheres de sopa de tempero para bifes ou churrasco
Sal, pimenta, vinagre balsâmico, e um pouco de mel
Método:
Passe por água fria o naco de carne e seque-a batendo nela com toalhas de papel. Espalhe o com um
pincel pelo naco de carne.
Descasque as cebolas e corte-as em anéis finos. Distribua as cebolas pela base da caçarola de cerâmica
(4) e cubra-as com o caldo de vaca quente.
Coloque o naco de carne na caçarola de cerâmica (4) e salpique-o com algumas gotas de vinagre
balsâmico.
Feche a tampa (2) e cozinhe durante 5-6 horas na posição HIGH [alto].
De seguida, desfie a carne em pedaços pequenos utilizando dois garfos. Tempere a gosto com sal,
pimenta, e mel.
222


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