10
Method:
1
Marinade the ribs overnight in the sauce.
2 Next day, transfer to the Cooking Pot and cover with
the Glass Lid.
3 Cook for 4-5 hours on the High setting, 7-9 hours on
Medium or 10-12 hours on Low.
Ingredients:
3.5L 6.5L
•
800g 1.6kg Pork spare ribs
• 300ml 600ml Barbecue sauce
Barbecue Spare Ribs
Method:
1
Heat the oil in a large pan and brown the meat in
batches, remove and set aside.
2 Reduce the heat to medium setting and cook the
o
nions for about 5 minutes, stirring occasionally with a
wooden spoon.
3 R
eturn the meat to the pan, add the garlic, flour and
paprika and stir well.
4 T
ransfer to the Cooking Pot, then add the canned
chopped tomatoes and the water. Season with a little
salt and cover with the Glass Lid.
5 Cook on High for 4-6 hours, Medium setting for 7-8
h
ours or for 9-12 hours on Low setting. Add the
chopped green pepper 1½ - 2 hours before you want
to serve the food.
6 When ready, stir in the soured cream and check the
seasoning. Serve with rice or potatoes and spring
cabbage.
Note:
For best results, add the chopped green pepper to the
Cooking Pot 1½- 2 hours before you want to serve.
Stir in the soured cream, just before serving.
I
ngredients:
3.5L 6.5L
•
2
tbsp 4 tbsp Sunflower oil
• 8
00g 1.6kg Stewing beef, cut into
bitesize chunks
• 350g 700g Onions, chopped
• 1
2 Garlic clove, crushed
• 1
½ rounded 3 rounded Plain flour
t
bsp tbsp
• 1½ rounded 3 rounded Smoked paprika
t
bsp tbsp
• 1 x 400g 2 x 400g Chopped tomatoes
can cans
• 150ml 300ml Hot Water
• ¼ tsp ½ tsp Salt
• 1 2 Green pepper, deseeded
and cut into bitesize
chunks
• 150ml 300ml Soured cream
Hungarian Goulash
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