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48615 rev2_Layout 1 13/06/2013 10:22 Page 17
Slow cooked beef joint
Ingredients:
•
2kg beef joint i.e. brisket,
topside
•
8 baby onions
•
250g carrot batons
•
1tbsp (15ml) whole coriander
seeds
•
90g harissa paste, optional
•
300g potatoes, cut into quarters.
•
1 bay leaf
•
750ml hot beef stock
•
Sprig of rosemary
•
Salt and pepper
Seared tuna
Ingredients:
•
4 fresh tuna steaks
•
1tbsp (15ml) sesame oil
•
Salt
•
250ml light soy sauce
•
50ml dry sherry
•
2tsp (10ml) fresh ginger, finely
chopped
•
2tsp (10ml) coriander
•
1tbsp (15ml) sesame seeds
Method:
1
Liberally season the beef with salt and pepper and rub with
coriander seeds and harissa.
2
Set the Intellichef to the Grill temperature (180ºC) and allow to heat
up. The Indicator light will switch off when the Pan is the correct
temperature.
3
Brown the beef on all sides. Add all the other ingredients.
4
Set the Intellichef to the Slow Cook temperature (120ºC) and cook
for 4 hours or as required.
Method:
1
Set the Intellichef to the Grill temperature (180ºC) and allow to heat
up. The Indicator light will switch off when the Pan is the correct
temperature.
2
Coat the tuna steaks in sesame oil and sprinkle with salt.
3
Sear the steaks for 1 minute per side until brown but not cooked
through.
4
Remove the tuna and keep warm. Add soy sauce, sherry, ginger
and coriander to the Intellichef and stir for 1-2 minutes to make a
light sauce and remove.
5
To serve cut the tuna steaks diagonally and plate with a drizzle of
the sauce and sprinkle with sesame seeds. Serve with salad or stir
fried vegetables.
17
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