(181b)
This slow cooker cookbook is perfect for anyone! From the novice cook to the more expert chef, the recipes contained in this book will please them all. In this slow cooker cookbook, you will find some of the best slow cooker recipes written in detailed, step-by-step instructions that are easy to follow.
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Calculation
Minimum estimate - 30 Paid Downloads * $3.00 * 70% = $63 per month
Maximum but not limited to - 60 Paid Downloads * $3.00 * 70% = $126 per month
Annual Earnings per book - Minimum Estimate - $63 * 12 = $756 per year.
Annual Earnings per book - Max but not limited to Estimate - $126 * 12 = $1512 per year.
Please Note - This is just one book. I have over 1000+ books in my arsenal. If one book can do this much imagine how much even 10 books could do for you. Just stay committed with our business model and I assure you that we all will make money!! Lot of it!!
Rolled beef brisket – 1 ½ KG
Plain flour – 2 tbsp.
Sunflower oil – 2 tbsp.
Carrots – 3, chopped
Celery – 3 sticks, chopped
Parsnips – 2, chopped
Onion – 1, chopped
Garlic – 2 cloves, crushed
Red wine – 500ml
Beef stock – 250ml
Button mushrooms – 80g
Bay leaves – 2
English mustard – 2 tsp.
Method
In a large pan, heat the oil. Dust the brisket with flour, then season with salt and pepper.
In the bottom of the slow cooker, put all the chopped vegetables and turn it on low. In a hot pan, sear the beef all over and place it on top of the vegetables. Add mustard, garlic, and bay leaves and then pour over the stock and wine.
Cover with the lid and cook for 7 hours.
Heat oven – gas 6/ 200C/180C fan. Gently take the beef out of the slow cooker and place it on a baking tray. Roast in the oven for 20 minutes.
Meanwhile, pour the cooking liquid into a shallow pan. Boil on high heat until reduced by half and turns into a rich gravy.
Slice the beef. Serve with softened vegetables, roast potatoes, wilted greens, and gravy.
| Language | Status |
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Italian
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Already translated.
Translated by Duscovich Daniele
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