Cuisinart MSC-600 Instruction Booklet - Page 25

Pot Roast Primavera Shrimp Sauté This is the perfect cut of meat for slow cooking. Settings: Brown/Sauté Slow Cook Makes 8 servings 2 teaspoons vegetable oil 1/3 cup unbleached, all-purpose flour ½ teaspoon sea or kosher salt ¼ teaspoon freshly ground black pepper 4 pounds beef roast (beef bottom round roast works well) 2 tablespoons Dijon mustard 1 onion, peeled and cut into eighths 3 carrots, peeled, cut into 1-inch pieces 2 celery stalks, cut into 1-inch pieces 2 garlic cloves, peeled and left whole 1 teaspoon whole peppercorns 1 cup beef stock, low sodium 1 tablespoon red wine vinegar 1. Put the oil into the cooking pot of the Multicooker set to Brown/Sauté at 400°F. 2. Combine the flour with salt and pepper. Coat beef in flour mixture; shake off any excess. 3. Once unit is heated, brown the beef in the hot cooking pot, on all sides, about 5 minutes per side. Carefully rub evenly with the mustard; reserve. 4. Put the vegetables, garlic and peppercorns in the cooking pot. Add the beef, stock and vinegar. 5. Cover and switch unit to Slow Cook on Low for 12 hours. Remove beef and strain liquid, discarding the vegetables. Put the beef into a large container and cover with the strained liquid, turning the beef to coat. Cover and chill for at least 4 hours, or overnight. 6. One hour before serving, scoop any solidified fat from the top. Remove beef and let sit at room temperature. Cook the reserved liquid on Brown/Sauté at 400°F for about 5 minutes, to heat liquid fully. 7. Cut pot roast into ¼- to ½-inch slices and return to the cooking pot with the liquid to warm through. Serve with sauce on the side. Nutritional information per serving: $BMPSJFT


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H A colorful and light dish that takes very little time to prepare. Setting: Brown/Sauté Makes about 6 to 8 servings 1 pound shrimp, peeled and deveined ½ teaspoon sea or kosher salt ¼ teaspoon freshly ground black pepper 3 teaspoons olive oil, divided 1 bunch broccolini (about 8 to 9 ounces) 3 garlic cloves, chopped 1 cup chicken broth, low sodium ¼ teaspoon crushed red pepper 1 medium red onion, halved and sliced lengthwise 1 cup snow peas, trimmed 1 cup sugar snap peas, trimmed ½ cup frozen peas, thawed 1 medium bunch asparagus (about 12 ounces), trimmed and cut into 2-inch pieces ½ teaspoon lemon zest ½ cup fresh basil, thinly sliced 1. Season the shrimp on both sides with the salt and pepper. 2. Heat 1 teaspoon of the oil in the cooking pot of the Multicooker and set to Brown/ Sauté at 400°F. Add half the shrimp. Lightly brown each side until cooked through, about 2 minutes per side. Remove and reserve. Repeat with remaining shrimp. 3. Put another teaspoon of oil into the pot and add the broccolini and garlic. Stir well and sauté until garlic becomes just slightly golden - be careful not to burn. Add the chicken broth and crushed red pepper. Cover and simmer until the broccolini is crisp-tender, about 15 to 20 minutes. Reserve. 4. Add the remaining teaspoon of oil. Reduce the temperature to 300°F and sauté the onion until softened and slightly golden, about 5 minutes. Add all of the peas and the asparagus; stir until they become bright green, about 3 to 5 minutes. 5. Put all reserved ingredients back into the pot and toss together with the lemon zest and basil, until warmed through. 6. Adjust seasoning. Serve immediately. /VUSJUJPOBM
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GSPN
GBU
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DBSC
H
t
QSP
H
t
GBU
H
t
TBU
GBU
H
t
DIPM
NH
t
TPE
NH
t
DBMD
NH
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GJCFS
H 19