Morphy Richards 48795 - Manual (Page 10)

10
Meat
New England beef
4.5 litres
Piece of topside 1.5 kg
Bouquet garni 1
Thyme 1 1 / 2 tsp
Black peppercorns 1 1 / 2 tsp
Shallots 8
Carrots, sliced 400g
Swede, diced 200g
Method
Put the beef into a pan and cover
with cold water. Add all the
remaining ingredients, cover and
bring to a simmer. Season well and
then transfer all the ingredients to
the ceramic pot. Place the ceramic
pot in the slow cooker base. Place
the lid onto the slow cooker. Cook
for approximately 5-7 hours. Take
the beef out of the slow cooker with
a slotted spoon and allow to cool
for 10 minutes. The cooking liquid
can be used as a base to make
gravy. Cut the beef into slices and
spoon a little of the cooking liquid
over. Serve with vegetables and
garnish with fresh parsley.
IMPORTANT: When buying a joint of
meat, make sure that it will fit into
the slow cook pot. It should fit into
the crock pot so that when it is
covered with liquid, it will still be
2.5cm below the rim of the pot. 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.
Paprika beef
4.5 litres
Stewing steak 1.5 kg
Seasoned flour 75g
Onions, chopped 4 large
Clove of garlic, crushed 2
Cooking fat 75g
Tomatoes 1 kg
Brown stock 1 litre
Paprika 3 tsp
Tomato puree 3 tbsp
Bay leaves 4
Mixed herbs 3 tsp
Salt and freshly ground black pepper
Method
Cut the meat into cubes and toss in
seasoned flour. In a pan, fry onions
and garlic until softened, then add
the meat and continue to fry until
the meat is slightly browned. Skin
and chop tomatoes finely, add to
meat with the stock, (blended with
the paprika) tomato puree, bay
leaves and mixed herbs. Season to
taste and bring to a simmer. Transfer
all ingredients to the ceramic pot
and place the pot in the base unit.
Cover with the lid. Cook for
approximately 5 - 8 hours. Before
serving, remove the bay leaves and
thicken the sauce if necessary.
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48795 MUK Rev1 4/6/08 15:11 Page 10