Cuisinart CSC650U User Manual page 39

ß Season the fl our and rub over the beef, shaking off any excess.
ß Heat the oil in a frying pan over a medium-high heat and brown the beef on all sides. Transfer to a plate
and allow to cool for a few moments. Rub the mustard evenly over all sides of the beef.
ß Place the onions, carrots, celery, garlic, dill and peppercorns in the ceramic pot. Top with the mustard coa-
ted beef. Pour in the stock and vinegar and cook on 'Low' for 8 hours. When the slow cooker switches
to 'Hold', remove the beef, transfer to a container.
ß Strain and discard the vegetables and pour the juices over the meat, cover and refrigerate over night.
ß One hour before serving, remove the beef and cut off any visible fat. Place in a small roasting pan and
reheat at 170°C/325°F, Gas Mark 3 for 30-45 minutes.
ß For the sauce, strain the cooking juices into a saucepan, discard the fat. Add the fl our, mustard and dill.
Stir over a medium heat until the sauce comes to the boil and thickens. Season well and stir in the cream,
heat on low until warmed through.
ß Carve the meat into thin slices and serve with the sauce poured over the top.
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