Russell Hobbs Cook@Home 21850-56 Mode D'emploi page 16

Press the v button. Add the ribs and brown for 5 minutes – turning occasionally. Remove the
ribs. Add the onion and garlic. Cook till the onions soften. Return the ribs to the bowl. Stir in the
Guinness, stock, maple syrup and soy sauce Close the lid. Wait till the program ends. Adjust the
seasoning, and serve. A great starter or as part of a pick and mix lunch.
brisket one-pot meal
brisket
1k
tomato purée
2 T
garlic, peeled and chopped
2 c
bayleaf
2 l
chorizo sausage, sliced
50g
carrots
2
red onions, chopped
2
celery
3 L
beef stock
600m
rosemary, chopped
2 s
dried mixed herbs
2 T
chopped tomatoes
1J
potatoes (small)
6-8
salt and pepper
Worcestershire sauce
2 T
Leave the skins on the potatoes. Cut the potatoes, carrots and celery into chunks. Season the
brisket with salt and pepper. Open the lid. Select S on the menu, and press v. Add the stock.
Bring to the boil, stirring. Simmer for 10 minutes. Transfer the stock to a jug. Sauté the chorizo for
2 minutes. Add the meat. Brown all over. Add the onions, garlic, potatoes, celery and carrots. If
you have any other root vegetables that need using up, add them too. Cook till the onions
soften. Add the stock. Add the remaining ingredients. Press w twice to stop the program. Select
i. Wait till the program ends, then serve. Cooking for 8 hours will do no harm, but it will
probably be ready to eat after 5 hours.
16
i slow cook