67
minutes with the lid on.
2. Add oil and heat for 1 minute.
3. Coat osso bucco in flour, shaking
off excess and cook in small batches
until lightly browned. Remove and
set aside.
4. Add wine and bring to the boil; sim-
mer for 1 – 2 minutes, scraping up
any of the sediment in the base of
the bowl.
5. Return osso bucco to removable coo-
king bowl and add tomato, sugar,
salt and pepper.
6. Cover with lid. Press the SLOW
COOK LOW BUTTON and cook for
6 – 7 hours. Serve sprinkled with
gremolata
TEX-MEX BEEF AND BEANS
Serves 4 – 6
Ingredients
1½ cups dried red kidney beans, soa-
ked overnight in cold water
2 tablespoons oil
1.3 kg chuck steak cut into 5cm cubes
2 large onions, sliced
3 cloves garlic, chopped
1 tablespoon ground cumin
2 teaspoons chilli powder
2 teaspoons dried oregano flakes
400 g can diced tomatoes
½ cup beef stock
1 green capsicum cut into large pieces
Salt and freshly ground black pepper
Sour cream, guacamole, grated cheddar
cheese to serve
Method
1. Drain beans and rinse well; drain
again and set aside.
2. Press the SAUTÉ|SEAR button and
then the START|CANCEL button.
Heat removable cooking bowl for 3
minutes with the lid on.
3. Add a little of the oil and heat for 1
minute.
4. Add meat in batches and cook for
2 – 3 minutes or until just browned.
Remove and repeat with remaining
meat and oil.
5. Add remaining oil and fry onion and
garlic until softened but not brow-
ned.
6. Stir in spices, tomatoes, stock, cap-
sicum, and return beef to removable
cooking bowl.
7. Cover with lid. Press the SLOW
COOK HIGH BUTTON and cook for
3 – 4 hours or SLOW COOK LOW
BUTTON and cook for 5 – 6 hours.
8. Shred beef with fork and return to
dish. Season to taste with salt and
pepper. Serve with a dollop of
sour cream, guacamole and grated
cheese.
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