Corned Beef; Classic Beef Roast With Mushroom-Onion Gravy; Barbecued Brisket; Asian Spareribs - Hamilton Beach 840105900 Manual

840105900 Ev06 2/17/03 1:56 PM Page 21

Corned Beef

3 to 5 qt 5 1 ⁄
2
3
1
1
1
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 ⁄
2
3
1
1
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 ⁄
1
2
3
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 ⁄
2
2
2
1
3
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.
to 7 qt
5 pounds corned beef brisket with pickling spices
1 medium onion, sliced
2 carrots, sliced
2 ribs celery, sliced
Water
to 7 qt
5 pounds boneless beef chuck roast
2 (1 oz) envelopes dry onion soup mix
2 (10 oz) cans condensed cream of mushroom soup
to 7 qt
5 pounds beef brisket
1 1 ⁄ teaspoons salt
2
1 1 ⁄ cups barbecue sauce
2
to 7 qt
4 tablespoons cornstarch
4 tablespoons teriyaki sauce
2 (10 oz) jars duck sauce or sweet and sour sauce
6 pounds country-style pork spare ribs
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