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 i slow cook
1k brisket
2T tomato purée
2c garlic, peeled and chopped
2l bayleaf
5 0g chorizo sausage, sliced
2 carrots
2 red onions, chopped
3L celery
6 0 0m beef stock
2s rosemary, chopped
2T dried mixed herbs
1J chopped tomatoes
6-8 potatoes (small)
salt and pepper
2T Worcestershire sauce
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.
