Usage Instructions

BEEF WITH GARDEN VEGETABLES Serves 4 500g cubed topside, bladebone or other beef 1 tablespoon oil 1 packet French Onion Hot Pot 2 cups (500mL) water 1 tablespoon brown sugar 1 tablespoon wholegrain mustard 2 carrots, sliced STOVE TOP Preparation: 15 mins Cooking: 30-90 mins Brown meat in hot oil, in batches if necessary. Add Hot Pot, water, brown sugar, mustard and carrots. Bring to the boil, cover and simmer gently until meat is tender, stirring occasionally. Allow 20-30 minutes for tender cuts such as topside or round steak; 1 - 1 1/4 hours for less tender cuts such as chuck steak. OVEN Preparation: 15 mins Cooking: 60 mins Brown meat in hot oil and place into a casserole dish. Add Hot Pot, water, brown sugar, mustard and carrots. Cover and bake at 170 degrees Celsius until meat is tender. Allow 1 hour for tender cuts such as topside or round steak; 1 1/4 - 1 1/2 hours for less tender cuts such as chuck steak. SLOW COOKER Preparation: 15 mins Cooking: 4-8 hours Brown meat and onion in hot oil and place into bowl of a 3.5 or 4 Litre slow cooker. Add Hot Pot, water, sugar, mustard and carrot. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. (Cooking times may vary between slow cooker brands and models). Australian standard measuring cups and spoons are used. TRY THESE HOT POT HINTS To use Hot Pot as a base for your own casseroles, just add meat or chicken to the Hot Pot and water, or select additional ingredients of your choice: * 500g boneless meat or chicken cuts, or 1kg meat with bone per packet will make four serves when served with potatoes, rice or pasta and extra vegetables. * You will need 1 1/2 - 2 cups water. For variety, substitute part or all of the water with red or white wine, or fruit juices. * If desired, use a selection of fresh vegetables or fruits to add flavour and variety. * Additional ingredients can be used in small amounts: for example mustard, tomato paste or sauce, dried fruits, vinegar, and sherry or port.