TEFAL RK 700 - Hints and Tips When Slow Cooking; Beef in Red Wine and Onions

English
19
Ingredients: 2 tbsp vegetable oil, 200 g unsmoked streaky bacon
(chopped), 1 chopped onion, 1 crushed clove of garlic (optional) 1 kg
rump steak, 2 tbsp plain flour, 300 ml red wine, 1 bay leaf, 12 small
whole onions, salt and freshly ground black pepper.
BEEF IN RED WINE AND ONIONS - Slow cooking
Cooking time: 7 - 9 hours
Trim any excess fat off the steak and cut into 2 cm cubes. Heat the oil
in a large pan and brown the meat on all sides. Transfer to the rice
cooker bowl. Gently fry the bacon, chopped onion and garlic for about
2 – 3 minutes. Stir in the flour, then slowly add the red wine, and mix
until well blended. Bring the boil, stirring continuously, and then add
the bay leaf, onions and seasoning. Transfer to the rice cooker bowl and
mix well. Close the lid, select slow cooking mode, the cooking time
(within the range 7 – 9 hours) and press start . Serving suggestion:
Serve with new potatoes. If the gravy is too thin, transfer to a pan and
thicken using a little cornflour. Serve six people.
Preparation: 15 mins
(for 6)
SLOW COOKING
HINTS AND TIPS WHEN SLOW COOKING
• Root vegetables, such as carrots, celery, swede, turnip, and potatoes, usually take longer to
cook than meat when Slow Cooking. Thinly slice or dice them into small pieces about 5 mm
(
1
/4 inch) in size. Make sure they are immersed in the cooking liquid otherwise they will not
cook through.
• Food does not brown when slow cooking, so meat and poultry should be browned first in a
frying pan and then transferred to the bowl. If thickening the recipe at the start of cooking,
add flour or cornflour to the food when browning, stir it in and cook for 1 minute.
• Always completely thaw all frozen ingredients before cooking, especially poultry and meat.
If using frozen vegetables thaw them first, otherwise they will lower the temperature of the
slow cooked food. Add the thawed vegetables about 30 minutes before the end of cooking.
• With slow cooking less liquid is required as it does not evaporate. Some recipes actually
finish up with more liquid once they are cooked, as the juices from the food combine with
the cooking liquid. When adapting conventional recipes for slow cooking, as a general guide
use about half the normal liquid since there is less evaporation.
• Avoid opening the lid during slow cooking as this allows significant loss of heat, hence leng-
thening the cooking time considerably. Only open the lid to add further food ingredients.
• Flavours are intensified, so use seasonings and flavourings sparingly. Season lightly and then
adjust the seasoning after cooking has finished.
• Add cream or milk or egg yolk to savoury dishes at the end of cooking time, as long cooking
could cause them to curdle.
• If preferred, dishes can be thickened towards the end of the cooking time. Blend some corn-
flour with a little cold water and stir into the ingredients for the final 1-1
1
/2 hours of cooking.
Alternatively, use instant thickening granules available from supermarkets as directed on the
packet.