Handleiding Cuisinart CPC-610A (pagina 14 van 19) (Engels)

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you to allow steam to disperse. To serve,

follow directions for brisket.

Classic Beef Stew

Makes 8 cups

3 pounds beef chuck roast, cut into

1½-to 2-inch pieces

kosher salt

fresh ground pepper

2 teaspoons olive oil

1 medium onion, finely chopped

1 medium carrot, finely chopped

1 celery stalk, finely chopped

2 garlic cloves, finely chopped

1 cup dry red wine

2 tablespoons tomato paste

1 bay leaf

¾ cup beef broth

2 cups baby-cut carrots

1 tablespoon unsalted butter, softened

1 tablespoon unbleached

all-purpose flour

1 cup frozen peas

Season pieces of chuck roast with salt and

pepper and reserve. Place the olive oil in

the cooking pot of the Cuisinart

™

Electric

Pressure Cooker. Select Browning. When

oil begins to sizzle, add pieces of chuck

in a single layer – do not crowd. Continue

browning meat in batches until all meat

is browned. As meat is browned transfer

to a plate. Select Sauté. Stir the chopped

onions into the pot. With a wooden spoon

scrape any brown bits from the bottom of

the pan that have accumulated while meat

was browning. Sauté for 1 to 2 minutes, until

onions start to soften and are translucent.

Stir in the carrots and celery. Sauté

vegetables for about 3 minutes, stirring

occasionally. Stir in the chopped garlic and

Sauté for an additional minute.

Once vegetables are soft, stir in red wine,

again scraping any brown bits that have

accumulated on the bottom of the pot. Cook

until red wine has reduced by half, then stir

in the tomato paste.

Add the reserved beef, bay leaf, and beef

broth to the pot. Select High Pressure. Set

timer for 10 minutes. When audible beep

sounds use Quick Pressure Release to

release pressure. When float valve drops,

remove lid carefully, tilting away from you to

allow steam to disperse. Add carrots to the

pot and select High Pressure. Set timer for

6 minutes. When audible beep sounds use

Natural Pressure Release to release pressure.

When float valve drops, remove lid carefully,

tilting away from you to allow steam to

disperse.

To thicken stew, strain the solids from the

stew liquid, reserving both. Remove and

discard bay leaf. Blend softened butter and

flour to make a paste (buerre manié). Return

liquid to pot and bring to a boil by selecting

Brown. Once liquid comes to a bowl whisk

in the butter/flour mixture. Select Simmer.

Once liquid thickens, stir the meat and

carrots back into the pot. Taste and adjust

seasonings with salt and pepper accordingly.

Just before serving, stir in peas.

Nutritional information per serving (1½ cups):

Calories 340 (32% from fat) • carb. 16g • pro. 35g

• fat 11g • sat. fat 4g • chol. 103mg • sod. 98 mg

• calc. 49mg • fiber 4g

Boneless Veal Shoulder

Roast Stuffed with

Sage Mushrooms

Makes 6 servings

8 ounces cremini or button

mushrooms, thinly sliced

4 ounces shiitake mushrooms, stems

removed & discarded, thinly sliced

½ cup chopped shallots

1 clove garlic, peeled

1 tablespoon rubbed sage, divided

2 tablespoons olive oil, divided

½ tablespoon unsalted butter

5 tablespoons unbleached all-purpose

flour, divided

1 teaspoon kosher salt

½ teaspoon freshly ground black

pepper

1½ cups chicken or veal stock/

broth, divided

1 boneless veal shoulder roast,

butterflied, about 3 to 3½ pounds

4 ounces thinly sliced prosciutto (you

may not need all)

½ cup finely chopped onion

¹⁄

cup finely chopped carrot

¹⁄

cup finely chopped celery

1 clove garlic, cut into slivers

¼ cup dry white wine or vermouth

Cook mushrooms, shallots, and garlic with 2

teaspoons of the sage in ½ tablespoon each

butter and olive oil in 12-inch skillet, until

browned and have given up all liquid, about

15 to 20 minutes. Stir in remaining sage. Let

cool completely. Combine 3 tablespoons of

the flour with ½ teaspoon of the salt and all

the pepper; reserve. Combine remaining 2

tablespoons of the flour with 1 cup of the

chicken broth/stock and stir with a whisk.

Place veal roast on work surface, cut side

up. Line cut side with prosciutto, leaving an

overhang on opposite sides of the center of

about 4 inches. Arrange all but ¼ cup of the

cooled cooked mushroom mixture over the

center of the prosciutto where the overhangs

are. Fold the lengths of prosciutto over the

mushroom mixture, then roll and tie the roast

with butcher’s twine at one-inch intervals.

Dust the roast with the seasoned flour

mixture.

Select Browning and heat the remaining

olive oil in the cooking pot of the Cuisinart

™

Electric Pressure Cooker. When hot, add the

roast and brown on all sides, about 10 to 15

minutes. Remove and reserve. Select Sauté

and add chopped onion, carrot, celery, garlic,

reserved mushroom mixture, and remaining

salt to the pan. Cook for 2 to 3 minutes

until the onion becomes translucent. Add

the remaining ½ cup of chicken stock to the

cooking pot along with the wine. Place the

trivet/rack in the cooking pot and arrange the

roast on the rack. Cover and lock lid in place.

Select High Pressure and set timer for 10

minutes per pound (the roast weight before

stuffing, i.e., if roast weighs 3.30 pounds, set

timer for 33 minutes – the weight is important

so that roast will not be overcooked). When

audible beep sounds, use Natural Pressure

Release to release pressure. Turn off. When

float valve drops, remove lid carefully, tilting

away from you to allow steam to disperse.

Remove roast, place on a platter and cover

loosely with foil.

Use a hand blender to carefully purée solids

in cooking pot until smooth, taking care not

to scratch the nonstick cooking pot. Select

Simmer. Add the stock/flour mixture and

simmer until slightly thickened. About 5 to

10 minutes, just long enough for the roast to

rest before slicing.

Slice roast into ½-inch thick slices and serve

with sauce.

Nutritional information per serving:

Calories 325 (32% from fat) • carb. 13g • pro. 40g

• fat 11g • sat. fat 3g • chol. 135mg • sod. 721mg

• calc. 50mg • fiber 135mg

Veal Shanks with

Mushrooms

& Sun-Dried Tomatoes

Makes 6 servings

½ cup unbleached all-purpose flour

2 teaspoons kosher salt, divided

1 teaspoon freshly ground black

pepper, divided

6 meaty veal shanks, about 10 to 12

ounces each, cross-cut about 1¼

to 1½-inches thick, tied with

butcher’s twine*

2 tablespoons extra virgin olive oil

12 ounces cremini mushrooms, cleaned

and quartered

½ cup chopped shallot

½ cup chopped carrot

¼ cup chopped celery

1 tablespoon herbes de Provence

½ cup dry white wine or vermouth

½ cup sun-dried tomato halves (dry,

not oil packed)

¹⁄

cup low-sodium chicken broth or

stock

Combine flour with 1 teaspoon of the salt

and ½ teaspoon of the pepper. Dust veal

shanks with seasoned flour, shaking off

excess.

Select Browning and add 1 tablespoon of the

olive oil to the cooking pot of the Cuisinart

™

Electric Pressure Cooker. When the oil is

hot, add 2 of the veal shanks to the pot

and brown well on each side, about 3 to 5

minutes per side. Remove to a platter and

continue until all are browned.

Add the remaining olive oil to the cooking pot

and when hot, add the mushrooms. Cook for

several minutes until nicely browned. Turn

off. Select Sauté. Add the shallot, carrot,

celery and herbes de Provence. Cook for 2 to

3 minutes, until the shallots are translucent.

Add wine and reduce by half. Stir in the

sun-dried tomatoes and chicken stock.

Remove about two thirds of the vegetable

mixture from the cooking pot and reserve.

Arrange the veal shanks in the cooking pot

in 2 layers. Spoon the reserved vegetables

over the veal and add any juices that may

Cuisinart CPC-610A Handleiding

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