Beef Pot Roast

Ingredients

1.50 kg rolled beef topside or silverside, trimmed
400 ml beef stock
1 ½ tbsp tablespoons Worcestershire sauce
freshly ground black pepper to taste
1 pinch seasoned salt, or to taste
½ tsp smoked paprika
2 tbsp olive oil
1 bay leaf
1 medium onion, roughly chopped
4 cloves garlic, minced
3 medium carrots, cut into chunks
5 medium potatoes, cut into chunks

Directions

Combine salt, paprika, and black pepper in a small bowl.

Rub the salt mixture all over the beef well.

Choose SAUTE function

Add the oil into the inner pot.

Place the seasoned beef in the inner pot and brown it for 2-3 minutes.

Add garlic, onion, beef stock, Worcestershire sauce and the bay leaf.

Close the lid and set the pressure release valve to closed.

Choose MEAT programme by pressing the “Menu” key on the control panel and adjust the pressure holding time to 45-50 minutes.

Use the quick release method.

Check on the roast for tenderness.

Mix in the potatoes and carrots.

Close the lid again and choose MEAT programme again for pressure holding time between 5-10 minutes depends on the tenderness of the beef.

Use the natural release method and serve hot with gravy.

Braised Lamb Shanks

Ingredients

2 Tomatoes, peeled off skin (optional), cut into quarters
4 lamb shanks
30 g plain flour
8 tsp olive oil
1 onion, chopped
3 carrots, peeled and thickly sliced
1 garlic clove, crushed
1 tbsp fresh oregano or 1 tsp drived oregano
1 tsp lemon rind, finely grated
175 ml red wine
75 ml beef/vegetable stock
salt
freshly ground black pepper
4 tsp plain flour (optional for thickening gravy)
3 tsp cold water (optional for thickening gravy)

Directions

Toss the shanks in the flour in a large plastic bag. Shake off any excess flour. Discard excess flour.

Choose SAUTE function and heat half the oil and brown two shanks at a time, remove browned four shanks and set aside.

Add the remaining oil and the onion, carrots and garlic into the inner pot. Fry for 5 minutes, stir occasionally.

Add the tomatoes, oregano, lemon rind, wine and stock. Bring to the boil, stir well, for a few minutes.

Spoon out some of the sauce and vegetables and return the lamb shanks to the inner pot. Return those sauce and vegetables over the shanks in the inner pot.

Close the lid and set the pressure release valve to closed.

Choose MEAT function and adjust the timer between 25 and 30 minutes (depends on how tender you want the meat to be)

When the cooking finished, carefully quick release pressure and open the lid. Remove the vegetables and shanks, set aside. Leave the gravy in the pot.

Thicker the gravy

Add the remaining flour to the cold water and stir until smooth.

Choose BOIL function and set the temperature at 95°C to simmer the gravy and add the flour paste in slowly until the gravy thickens.

Slow Cook BBQ Pulled Pork

Ingredients

1.40 kg boneless park shoulder, trimmed of fat
125 ml barbecue sauce
2 tsp vegetable oil
3 tbsp apple cider vinegar
2 tbsp brown sugar
1 tbsp Worcestershire sauce
1 extra large onion, chopped
2 large cloves garlic, crushed
120 ml chicken stock

Directions

Put the oil, galic and onion into the inner pot and choose SAUTE function. Stir fry the galic and onion for a minute.

Place the pork shoulder into the inner pot

Mix the the rest of the ingredients together and pour over the pork

Cancel the Saute function. cover the lid and set the steam valve to closed position.

Choose SLOW COOK function and set the time to 4 hours on High pressure/temperature and then press START

When the cooking finished, release the pressure and then remove the lid.

Carefully place the pork onto a plate or board and shred it with 2 forks.

Return it to the cooker and combine with the sauce.

Served in brioche buns with carrot and cabbage slaw or your own options.

Sous Vide Sirloin Steak

Ingredients

2 sirloin steaks (approx. 1 inch thick each)
salt and black pepper or your favourite steak seasoning
2 tbsp olive oil
fresh herbs such as bay leaf, thyme, rosemary or other fresh herbs

Directions

Season both sides of the steak with salt and freshly ground pepper.

Place your steak in a high-quality, heavy-duty ziplock-style bag, or a sous vide bag if you have one.

Add olive oil plus whatever fresh herbs you have on hand and seal the bag.

Put water up to about half the inner pot.

Place the bag of steak in the water.

Select the Boil function, preset the cooking time of 1:30 hour and cooking temperature to 54 ºC for rare or 58 ºC for medium rare, press the Start button to start cooking

When the cooking finishes, pat dry the steaks, re-season if necessary.

Place them in a preheated pan. Sear the steaks with oil for one minute or two for each side.

Serve with boiled vegetables.

Navarin of Lamb

Ingredients

1 kg boneless shoulder of lamb, trimmed of all fat and cut into large chunks
1 tbsp sunflower oil
1 tbsp demerera sugar
2 tbsp plain flour
400 ml lamb stock using boiling water and 1 stock cube
200 g can Italian plum tomatoes in rich juice
2 garlic cloves, crushed
1012 fresh mint leaves chopped
2 springs of rosemary
1 bay leaf (fresh or dried)
12 baby new potatoes, washed
12 baby carrots, washed
200 g frozen peas, boiled
Sea salt and freshly ground black pepper

Directions

Season the lamb chunks with salt and pepper.

Press the Sauté Function and add the oil. When the oil is hot, sauté the lamb in 2 batches, browning the pieces evenly and draining them as they are put aside on the a dish.

Sprinkle the sugar into the inner pot and let it caramelise (stir constantly as the sugar burns easily).

Quickly mix in the flour and return the meat to the pot, mix the meat with the flour well and let the flour cook a little

Add the tomatoes, garlic, herbs, potatoes and carrots into the pot and stir fry for 2 minutes and then add the stock. Stir gently and bring it to the boil.

Press Warm/Cancel, season to taste.

Close the lid and set the pressure release valve to closed. Press “Functions” button until Slow Cook function is chosen. Set the timer for 3 ½ hours.

Refer to Quick Release (refer to the user’s manual) before opening the lid.

Serve with boiled peas.

Sticky Pork Ribs

Ingredients

400 ml tomato passata
2 crushed garlic cloves
2 tbsp soy sauce
3 tbsp clear honey
1 tbsp Worcestershire sauce
1 kg small lean pork ribs

Directions

In a large bowl, mix together the passata, garlic, soy sauce, honey and Worcestershire sauce.

Add the pork ribs to the bow and mix well to coat evenly.

Place the ribs into the pot of the cooker.

Close the lid and set the pressure release valve to closed. Press “Menu” button until the Stew Function and adjust the timer to 20 minutes.

Once cooking function is finished, press Warm/Cancel.

Refer to Quick Release (refer to the user’s manual) before opening the lid.

Remove the ribs from the inner pot using a slotted spoon.

Leave the lid open and press the Sauté function and stir the remaining sauce constantly until it becomes thick and sticky.

Press Warm/Cancel

Return the ribs to the inner pot, mix well with the sticky sauce before removing to a serving plate.

To make the ribs even stickier, place them onto a baking tray and grill until desired.