Recipe Book

Meat
Beef Casserole
Ingredients:
• 600 g beef
• salt and pepper
• flour
• 10 g butter
• 1 onion
• 330 ml dark beer
• 2 teaspoons brown sugar
• 2 teaspoons tomato paste
• 500 ml beef stock
Method:
Cut the beef into cubes, season with salt and
pepper and sprinkle with a little flour.
Heat butter in a pan and brown the pieces of
meat. Then place in a casserole dish.
Peel onion and chop finely, fry lightly in a little
butter, then put in the dish on top of the meat.
Mix dark beer, brown sugar, tomato paste and
beef stock, put into the frying pan and bring to
the boil. Then pour over the meat (meat should
be covered).
Cover and put into the appliance.
• Time in the appliance: 120 minutes
• Shelf position: 3
Marinated Beef
To make the marinade:
• 1 l water
• 500 ml wine vinegar
• 2 teaspoons salt
• 15 peppercorns
• 15 juniper berries
• 5 bay leaves
• 2 bunches of soup vegetables (carrot, leek,
celery, parsley)
Bring everything to the boil and then leave to
cool.
• 1.5 kg joint of beef
Pour the marinade over the beef until it is
covered and leave to marinade for 5 days.
Ingredients for the roast:
• salt
• pepper
• soup vegetables from the marinade
Method:
Take the joint of beef out of the marinade and
dry. Season with salt and pepper and brown on
all sides in a roasting pan and add some soup
vegetables from the marinade.
Pour some marinade into the roasting pan. The
bottom should be covered by 10 - 15 mm.
Cover the roasting pan with a lid and put it in
the appliance.
• Time in the appliance: 150 minutes
• Shelf position: 1
Meat Loaf
Ingredients:
• 2 dry bread rolls
• 1 onion
• 3 tablespoons chopped parsley
• 750 g mince (a mixture of beef and pork)
• 2 eggs
• salt, pepper and paprika
• 100 g rashers of bacon
Method:
Soak dry rolls in water and then squeeze water
out. Peel onion and chop finely, then sweat and
add chopped parsley.
Mix together mince, eggs, the squeezed out rolls
and the onion. Season with salt, pepper and
paprika, place in a rectangular baking tin and
Steam oven Recipe Book
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