Morphy Richards 48705 Instruction Manual page 10

New England beef
Ingredients:
• 1.5kg topside beef
• 1 bouquet garni
• 2tsp thyme
• 2tsp black peppercorns
• 10 shallots
• 550g carrots, sliced
• 300g swede, diced
• Water (enough to cover the joint)
Method:
1 Put the beef into the Cooking Pot and sear on the hob on all
sides.
2 Add all the remaining ingredients. Cover the beef with cold water
(1.2L should be sufficient to submerge the joint.) Place the lid on
and bring to a simmer on the hob.
3 Season well and then transfer the Cooking Pot into the Base Unit,
cover with the Glass Lid.
4 Cook for approximately 4-6 hours on the Medium setting.
5 Take the beef out of the Cooking Pot with a slotted spoon and
allow to cool for 10 minutes. The cooking liquid can be used as a
base to make gravy.
6 Cut the beef into slices and spoon a little of the cooking liquid
over. Serve with vegetables and garnish with fresh parsley.
IMPORTANT: When buying a joint of meat, ensure it will fit into the
Cooking Pot, so when it is covered with liquid it will be 2.5cm
below the rim. The joint must not stick out above the rim and there
should be enough room to cover the meat with water. The shape
of the meat is just as important as the weight.
10
Thai beef curry
Ingredients:
• 60g butter
• 1kg stewing beef, cubed
• 2 onions, chopped
• 4 garlic cloves, crushed
• 6tbsp peanut butter
• 800g coconut milk
• 700g potatoes, quartered
• 4tbsp curry powder
• 4tbsp thai fish sauce
• 4tbsp soft brown sugar
• 1L beef stock
Method:
1 In the Cooking Pot, melt the butter and gently brown the beef on
the hob.
2 Add the onions and garlic and fry until soft.
3 Add the remaining ingredients and mix well.
4 Transfer the Cooking Pot into the Base Unit, cover with the Glass
Lid.
5 Cook for approximately 4-6 hours on the Medium setting.
Note: a slight 'crust' of brown meat may appear on the top. It
soon disappears if stirred into the sauce.