Hamilton Beach 840096700 User Manual page 17

Corned Beef
3 to 5 qt 5 1 ⁄ to 7 qt
2
3 5
1 1
1 2
1 2
Place corned beef in a slow cooker. Top with pickling spices, onion, carrot and
celery. Add enough water to just cover meat. Cover and cook: Low – 8 hours
OR High – 4 hours. Makes about 3 to 5 pounds corned beef.
Classic Beef Roast With Mushroom-Onion Gravy
3 to 5 qt 5 1 ⁄ to 7 qt
2
3 5
1 2
1 2
Place roast in crock. Sprinkle onion soup on roast then spoon on undiluted soup.
Cover and cook: Low – 8 hours OR High – 4 hours. Makes about 6 or 10
servings.
Barbecued Brisket
3 to 5 qt 5 ⁄ to 7 qt
1
2
3 5
1 1 1 ⁄
1 1 1 ⁄
Sprinkle brisket with salt. Place in crock and pour barbecue sauce over the
brisket. Cover and cook: Low – 10 hours OR High – 5 hours. Makes about
3 to 5 pounds brisket.
Asian Spareribs
3 to 5 qt 5 1 ⁄ to 7 qt
2
2 4
2 4
1 2
3 6
Dissolve cornstarch in teriyaki sauce. Add duck sauce and put in crock. Stir well.
Add the meat and stir well to coat. Cover and cook: Low – 8 hours OR
High – 4 hours. Makes 4 to 8 servings.
pounds corned beef brisket with pickling spices
medium onion, sliced
carrots, sliced
ribs celery, sliced
Water
pounds boneless beef chuck roast
(1 oz) envelopes dry onion soup mix
(10 oz) cans condensed cream of mushroom soup
pounds beef brisket
teaspoons salt
2
cups barbecue sauce
2
tablespoons cornstarch
tablespoons teriyaki sauce
(10 oz) jars duck sauce or sweet and sour sauce
pounds country-style pork spare ribs
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