14
Recipes - Meat
Method:
1 Cut the meat into cubes and toss in seasoned
flour.
2 In a pan, fry onions and garlic until softened,
then add the meat and continue to fry until the
meat is slightly browned.
3 Skin and chop tomatoes finely, add to meat with
the stock, (blended with the paprika) tomato
puree, bay leaves and mixed herbs. Season to
taste and bring to a simmer.
4 Transfer to the Cooking Pot and cover with the
Lid. Cook for approximately 5-8 hours.
5 Before serving, remove the bay leaves and
thicken the sauce if necessary.
Ingredients:
3.5L 6.5L
• 700g 1.5kg Stewing steak
• 30g 75g Seasoned flour
• 2 large 4 large Onions, chopped
• 1 2 Garlic cloves, crushed
• 30g 75g Cooking fat
• 500g 1kg Tomatoes
• 400ml 1L Brown stock
• 1
1
/
2tsp 3tsp Paprika
• 1
1
/
2tbsp 3tbsp Tomato puree
• 2 4 Bay leaves
• 1tsp 3tsp Mixed herbs
• Salt and pepper to taste
Paprika beef
Method:
1 Brown the beef joint to seal in the juices.
2 Place the vegetables in the bottom of the
Cooking Pot. Place the joint on top of the
vegetables.
3 Add enough boiling water to cover the
vegetables.
4 Season well and cover with the Glass Lid.
5 Cook for approximately 5-7 hours.
6 Take the joint out of the Slow Cooker with a
slotted spoon and allow to cool for 10 minutes.
The cooking liquid can be thickened with corn
flour to make a gravy.
IMPORTANT: When buying a joint of meat, make
sure that it will fit in the Cooking Pot, so that
with liquid, it will still be 2.5cm below the rim
when it is covered.
The shape of the meat is just as important as
the weight.
Ingredients:
3.5L 6.5L
• 1kg 1.5kg Topside beef
• 1 1 Bouquet garni
(parsley, thyme and bay leaf)
• 1tsp 1
1
/
2tsp Thyme
• 1tsp 1
1
/
2tsp Black peppercorns
• 4 8 Shallots
• 225g 400g Carrots sliced
• 100g 200g Swede, diced
• Boiling water (enough to cover the vegetables)
New England beef
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