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Boiled Bacon in Apple Juice high = 4-5 hours
500g (1lb) collar of bacon 275ml (½pt) apple juice
1 small onion, sliced 1 tbsp cornflour
freshly ground black pepper to taste
Put the bacon in a large pan, cover with cold water, and bring to the boil. Put the bacon in the
cooking pot, and discard the water. Put the apple juice and onion in the pan, bring to the boil,
and pour over the bacon. Add pepper. Cook for the time shown. Remove the bacon to a serving
dish, and keep hot. Put the cornflour in a small pan and blend with a little cold water. Gradually
stir in the apple juice. Bring to the boil and simmer for 2 minutes. Serve with the bacon.
Braised Brisket of Beef high = 6-8 hours
750g (1½lb) brisket salt and pepper to taste
25g (1oz) butter 1 onion, chopped
1 carrot, finely chopped 150ml (½pt) beef stock
1 bay leaf flour or cornflour to thicken
Season the meat. Heat the butter in the cook pot and brown the meat. Transfer meat to a plate.
Fry the onion and carrot with a little oil in the cook pot till the onion is transparent. Add stock
and bay leaf and bring to the boil. Transfer stock to a jug.Add the meat to the cook pot, pour the
stock round the meat. Cook for the time shown. Remove the meat to a serving dish. Keep hot.
Strain the stock. In a pan, blend a little flour with cold water to make a paste. Gradually add the
stock. Bring to the boil, stirring. Adjust the seasoning. Serve the gravy with the meat.
Beef in Guinness low = 6-8 hours
675g (1½lb) shin of beef 300ml (½pt) Guinness
2 medium onions, sliced 1 tbsp oil
3 tbsp soy sauce 1 tbsp mushroom ketshup
seasoned flour
Cut the beef into 4 pieces, and toss in the seasoned flour. Heat the oil in the cook pot, brown the
beef all over, then transfer to a plate. Add the Guinness, soy sauce, and mushroom ketchup to
the cook pot, and bring to the boil.Transfer to a jug. Add the beef to the cook pot. Transfer to the
slow cooker. Pour over the meat, then cook at 1 for 6-8 hours.
Savoury Pork Casserole low = 6-10 hours; high = 3-4 hours
1 tbsp cooking oil 250g (½Ib) lean pork, cubed
1 small onion, sliced 1 tbsp flour
150ml (¼pt) white wine 90ml (3 floz) chicken stock
2 tbsp tomato purée ½ green pepper, deseeded and chopped
75g (3oz) button mushrooms salt and pepper to taste
½ tsp dried sage 1 tomatoes, skinned, deseeded, and sliced
Heat the oil in the cook pot and lightly brown the pork. Add the onions. Stir in the flour and add
the wine, stock and tomato purée. Add the green peppers and mushrooms. Bring to the boil,
season and add sage and tomatoes. Transfer the cook pot to the slow cooker and cook for the
time shown.
23160 Slow Cooker IB T22-5003021.indd 11 03/02/2016 09:13:29
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