Morphy Richards 48790 - Manual (Page 10)

10
Meat
New England beef
2.5 litres
Piece of topside 1 kg
Bouquet garni 1
Thyme 1tsp
Black peppercorns 1tsp
Shallots 4
Carrots, sliced 225g
Swede, diced 100g
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 crock pot. Place the crock 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 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
2.5 litres
Stewing steak 700g
Seasoned flour 30g
Onions, chopped 2 large
Clove of garlic, crushed 1
Cooking fat 30g
Tomatoes 500g
Brown stock 400ml
Paprika 1 1/2 tsp
Tomato puree 1 1/2 tbsp
Bay leaves 2
Mixed herbs 1 1/2 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 crock pot and
place pot in the base unit. Cover
with the lid. Cook for approximately
4 1 / 2 - 7 1 / 2 hours. Before serving,
remove the bay leaves and thicken
the sauce if necessary.
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48790 MUK Rev1 1/5/08 15:55 Page 10