Which Christmas Cook Are You? A. “I start prepping in November” type B. “I wing it on Christmas morning” type C. “I only show up to eat” type D. “CUCKOO does the cooking for me” type (the best one)
600g beef chuck (large cubes) Salt & pepper 1 tbsp flour (optional) 1 onion, chopped 4 garlic cloves 1 carrot, chunked 2 potatoes, chunked 1–2 bay leaves Fresh rosemary or thyme 1.5 cups beef stock ½ cup red wine 2 tbsp tomato paste 1 tbsp butter 1 tsp Worcestershire sauce (optional)
How to Make
1. High Pressure Step Add beef, onion, garlic, tomato paste, red wine, and stock into the pot. Close lid → set handle to HIGH PRESSURE→ select High Pressure Steam (25–30 min). 2. Switch to Non-Pressure After natural release, turn the lid handle to NON PRESSURE. 3. Open Cooking (Mid-way Veggies) Start a non-pressure mode (e.g., Non Pressure White Rice) to keep simmering. When the cooker displays “Please open the lid”, press Open Cooking, add carrots + potatoes + herbs, stir. Close lid within 3 min and continue cooking for 10–15 min. 4. Finish Open lid, stir in 1 tbsp butter. Adjust texture with stock (if too thick) or simmer 2–3 more minutes (if too thin). Serve warm with rice or bread.
We also run a separate Instagram review event where you can earn even more rewards. If you’ve got CUCKOO at home — whether it’s a rice cooker, air circulator, purifier, or even a @nello_au product — just post and get rewarded with CUCKOO vouchers.
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