Russell Hobbs RHSS67 Instructions page 16

CORNED BEEF
Serves 4
3 carrots cut into small chunks
1 ½ - 2kg Silverside
2 – 3 medium onions, quartered
1 – 2 cups water
Place all ingredients into the Slow Cooker in the order listed. Cover and cook on Low for 12 – 14
hours, or High for 7 – 10 hours or AUTO for 10 – 12 hours. Serve hot with plain boiled potatoes and
cabbage wedges.
BRAISED BEEF IN RED WINE
Serves 4
1 ½ kg Blade or chuck steak, cut thick
½ cup seasoned flour
90gms Butter
½ cup onions, finely chopped
½ cup leeks, finely chopped
½ cup carrots, finely chopped
1-teaspoon salt
1 clove garlic, crushed
1-tablespoon parsley chopped
1-tablespoon chives, chopped
2 tablespoons brandy
1 bouquet garni
½ bottle burgundy
Trim meat, cut into cubes and toss in seasoned flour to coat lightly. Heat butter in a heavy frying pan
and brown the meat quickly over as high heat. Remove the meat and place in the Slow Cooker. Add
onion, leek, carrot, garlic, salt, parsley and chives. Gently warm the brandy and ignite. While burning,
pour into the Slow Cooker. Add bouquet garni and season with freshly ground pepper. Pour burgundy
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