all 3 use the same basic principles for making, will convert to slow cooker soon.
beef, bean and bacon casserole
olive oil
1kg diced chuck steak
1 clove garlic
1 onion, chopped
6 bacon rashers, diced
150g tomato paste
2 cups (500ml) beef stock
1 tab chopped fresh thyme
500g chat potatoes, quartered
420g red kidney beans, drained
steamed silverbeet to serve
sticky beef casserole
olive oil
1kg diced gravy beef
1 clove garlic
1 onion, cut into wedges
1 tab brown sugar
1/4 cup dark soy sauce
1/3 cup sweet orange marmalade
2 cups (500ml) beef stock
2 tab cornflour
2 tab water
1 long red chilli, finely sliced
200g sugar snap peas
basmati rice to serve
rolled beef brisket
olive oil
1kg rolled beef brisket
100g sliced pancetta, chopped
2 clove garlic
1 stick celery, sliced
1 carrot, sliced
400g pickling onion, peeled
1 tspn mixed herbs
200g cup mushies, quartered
1 cups (250ml) beef stock
1 cup dry red wine
1/2 cup frozen peas
1 tab cornflour
2 tab water
mashed potato to serve
Method
heat oil, brown meat - in batches for diced meat
fry onion / garlic / bacon (plus pnacetta + carrot + celery)
add sauces, stock (plus mushrooms), etc bring to boil, replace beef and cover
cook in 160-180 oven for 1 1/4, 2, 3 hours
transfer to stovetop and add cornflour and water (and potatoes), cook til thickened
add extra veg and cook
serve
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