Ingredients

• 600g Beef Shoulder
• 150g Red Onion
• 2 Fresh Chilies
• 400g Sweet Potato
• 3 tablespoons Canola Oil
• 2 Garlic Cloves
• 1 teaspoon Fresh Oregano
• 1 teaspoon Fresh Parsley
• 1 teaspoon Mint Leaves
• 2 sprigs Rosemary
• 2 tablespoons White Wine Vinegar
• 1 pinch Salt & Pepper
• 700g Beef Stock
• Cilantro as needed

Tools

• kCook Multi
• Kcook bowl

Method

1. Fit thick slicing disc (5) to direct prep attachment
2. Fit direct prep attachment to kCook Multi
3. Fit stir tool to kCook bowl
4. Add canola oil to the kCook bowl
5. Fit kCook bowl to kCook Multi
6. Attach lid to kCook bowl
7. Heat with filler cap removed - 140°C, speed 3
8. Then add beef shoulder to the kCook bowl
9. Cook with filler cap removed - 2 min, 180°C, speed 4
10. Cook with filler cap removed - 3 min, 140°C, speed 3
11. Turn direct prep attachment to position 1
12. Slice red onion and fresh chili into the kCook bowl with direct prep attachment
13. Turn direct prep attachment to position 2
14. Add garlic clove, fresh oregano, fresh parsley, mint leaves, rosemary, white wine vinegar, salt & pepper and beef stock to the kCook bowl
15. Cook with filler cap removed - 1 hr 30 min, 98°C, speed 1
16. Then add sweet potato to the kCook bowl
17. Cook with filler cap removed - 25 min, 98°C, speed 1
18. Serve
19. Garnish with cilantro to taste

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