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1 tablespoon dried basil
1 clove garlic, minced
½ cup vermicelli
1-teaspoon oregano
Prepare the stock a day in advance; place water, beef shank and bones in the Slow
Cooker, cover and cook overnight (8-12 hours) on Low.
Next day, remove the meat and bones from the liquid.
Cool. Scoop marrow from the bones and return it with the lean meat to the stock.
(This can be done in advance and refrigerated). Add all remaining ingredients to 6 cups
of stock in the Slow Cooker. Cover and cook on Low for 6 – 8 hours or High for 4 hours,
or AUTO for 5 – 6 hours. Ladle into bowls and sprinkle with grated Parmesan cheese.
Serve with crusty bread.
CHILLI CON CARNE
Serve 6
500gms dry red kidney beans
500gms steak cut in thin strips
2 tablespoons flour
1-teaspoon chilli powder
2-teaspooons salt
1 large onion, chopped
1 cup canned tomatoes
2 cups water
2 cloves garlic
Wash the beans well. Dust the beef with the flour, salt and chilli powder. Place all
ingredients into the Slow Cooker and stir well. Cover and cook on AUTO for 8 – 9 hours.
15
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