Cuisinart MSC-600 Instruction Booklet - Page 27

Guinness Braised, Short Ribs

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Guinness Braised Short Ribs A perfect, comforting dish for a cold winter evening. Settings: Brown/Sauté Slow Cook Makes 6 to 8 servings 10 beef short ribs (about 3 pounds total) 1½ teaspoons sea or kosher salt, divided ¼ teaspoon freshly ground black pepper 1½ teaspoons olive oil 1 small onion, peeled and finely chopped 1 leek, root end trimmed, white parts only, washed and finely chopped 2 medium carrots, peeled and finely chopped 1 celery stalk, finely chopped 3 garlic cloves, finely chopped ¾ teaspoon dried thyme 12 ounces Guinness beer (one standard bottle) 2 tablespoons tomato paste 4 fresh Italian parsley sprigs, chopped water, if necessary 1. Season the beef well on all sides with ½ teaspoon of the salt, and all the pepper. 2. Put the oil into the cooking pot of the Multicooker set to Brown/Sauté at 400°F. Once hot, add the short ribs (may need to cook in two batches). Cook for 5 to 6 minutes on each side, until very nicely browned. Remove and reserve (repeat with remaining if necessary). Carefully wipe up most fat, leaving only about 2 teaspoons behind.* 3. Add the vegetables, garlic, thyme and remaining salt to the pot and reduce the temperature to 375°F. Cook until onion is translucent and vegetables are slightly softened, about 3 to 5 minutes. Stir in the Guinness and simmer to reduce slightly (about 3 to 5 minutes). Stir in the tomato paste. Nestle the ribs and any accumulated liquid into the vegetables. Be sure liquid comes halfway up the ribs (if it does not, add enough water to reach to that point). 4. Cover and switch unit to Slow Cook on Low for 10 to 20 hours, depending on time available. The longer it cooks the more tender the meat will be. 5. When unit switches to Keep Warm, it is recommended to degrease the pot before serving. Either remove grease with a ladle or blot with a fat mop or paper towel. 6. Once ready to serve, stir in the chopped parsley. Taste and adjust seasoning accordingly. *Should there be excessive grease in the bottom of the pot after browning the short ribs in Step 2, refer to the instructions on page 8 of the instruction book for removal. Nutritional information per serving CBTFEPOTFSWJOHT  $BMPSJFT GSPNGBU tDBSCHtQSPH tGBUHtTBUGBUHtDIPMNHtTPENH tDBMDNHtGJCFSH 17

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17
Guinness Braised
Short Ribs
A perfect, comforting dish for a cold
winter evening.
Settings:
Brown/Sauté
Slow Cook
Makes 6 to 8 servings
10
beef short ribs (about 3 pounds
total)
1½
teaspoons sea or kosher salt,
divided
¼
teaspoon freshly ground black
pepper
1½
teaspoons olive oil
1
small onion, peeled and finely
chopped
1
leek, root end trimmed, white parts
only, washed and finely chopped
2
medium carrots, peeled and finely
chopped
1
celery stalk, finely chopped
3
garlic cloves, finely chopped
¾
teaspoon dried thyme
12
ounces Guinness beer (one standard
bottle)
2
tablespoons tomato paste
4
fresh Italian parsley sprigs, chopped
water, if necessary
1.
Season the beef well on all sides with ½
teaspoon of the salt, and all the pepper.
2.
Put the oil into the cooking pot of the
Multicooker set to Brown/Sauté at 400°F.
Once hot, add the short ribs (may need
to cook in two batches). Cook for 5 to 6
minutes on each side, until very nicely
browned. Remove and reserve (repeat with
remaining if necessary). Carefully wipe up
most fat, leaving only about 2 teaspoons
behind.*
3.
Add the vegetables, garlic, thyme and
remaining salt to the pot and reduce the
temperature to 375°F. Cook until onion
is translucent and vegetables are slightly
softened, about 3 to 5 minutes. Stir in the
Guinness and simmer to reduce slightly
(about 3 to 5 minutes). Stir in the tomato
paste. Nestle the ribs and any accumulated
liquid into the vegetables. Be sure liquid
comes halfway up the ribs (if it does not,
add enough water to reach to that point).
4.
Cover and switch unit to Slow Cook on
Low for 10 to 20 hours, depending on time
available. The longer it cooks the more
tender the meat will be.
5.
When unit switches to Keep Warm, it is
recommended to degrease the pot before
serving. Either remove grease with a ladle
or blot with a fat mop or paper towel.
6.
Once ready to serve, stir in the chopped
parsley. Taste and adjust seasoning
accordingly.
*
Should there be excessive grease in the
bottom of the pot after browning the short
ribs in Step 2, refer to the instructions on
page 8 of the instruction book for removal.
Nutritional information per serving