Cuisinart MSC-600 Instruction Booklet - Page 37

Beef Stock, Shrimp Stock

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Beef Stock There is nothing more wholesome or economical than preparing your own homemade stocks. Settings: Brown/Sauté Slow Cook Makes about 10 to 11 cups 1 teaspoon olive oil 4 pounds beef bones 1 large onion, peeled and cut into eighths 1 large leek, root end trimmed, washed well and cut into 2-inch pieces 4 medium carrots, peeled and cut into 2-inch pieces 2 medium celery stalks, cut into 2-inch pieces 1 large handful fresh Italian parsley 1 teaspoon black peppercorns 1 bay leaf 1 garlic clove, crushed 12 cups cold water 1. Preheat the Multicooker to Brown/Sauté at 400°F. Put the oil into the cooking pot, and then brown the bones well, in batches if necessary, on all sides. Remove the beef bones and carefully remove the pot and pour out any residual grease. 2. Return pot to unit. Add the browned bones and remaining ingredients to the pot. Cover and switch to Slow Cook on Simmer for 14 to 20 hours. 3. Once unit switches to Keep Warm, strain stock, discarding beef bones and vegetables. Use immediately or cool to place in storage containers for refrigerator or freezer.* * Stock will keep in refrigerator for up to one week, or two months in the freezer. Shrimp Stock An easy-to-make stock - an essential ingredient of a great gumbo. Settings: Brown/Sauté Slow Cook Makes about 12 cups 1½ pounds shrimp (about 33 large shrimp) 1 teaspoon olive oil 2 medium onions, peeled and roughly chopped 2 medium celery stalks, cut into 1-inch pieces 1 garlic clove, smashed ¼ cup dry white wine 1 bay leaf 12 cups water 1. Peel shrimp. Reserve shells. Wrap shrimp and reserve for a separate use. 2. Set the Multicooker to Brown/Sauté at 400°F and add the oil. Once hot, add the shrimp shells and stir until they turn bright pink, about 2 minutes. Stir in the onions, celery and garlic and continue to cook for a few minutes until vegetables are fragrant. Add the white wine and stir until completely reduced to almost dry. Stir in the bay leaf and water and allow water to just come to a boil. 3. Cover and switch to Slow Cook on Low for 4 hours. 4. Once unit switches to Keep Warm, strain stock, discarding the shells and vegetables. Use immediately or cool to place in containers for storage in refrigerator or freezer.* * Shrimp stock will keep in the refrigerator up to three days, or two months in the freezer. /VUSJUJPOBMJOGPSNBUJPOQFSTFSWJOH ›DVQ  $BMPSJFT GSPNGBU tDBSCHtQSPH tGBUHtTBUGBUHtDIPMNHtTPENH tDBMDNHtGJCFSH /VUSJUJPOBMJOGPSNBUJPOQFSTFSWJOH ›DVQ  $BMPSJFT GSPNGBU tDBSCHtQSPH tGBUHtTBUGBUHtDIPMNHtTPENH tDBMDNHtGJCFSH 7

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7
Beef Stock
There is nothing more wholesome or
economical than preparing your own
homemade stocks.
Settings:
Brown/Sauté
Slow Cook
Makes about 10 to 11 cups
1
teaspoon olive oil
4
pounds beef bones
1
large onion, peeled and
cut into eighths
1
large leek, root end trimmed,
washed well and cut into 2-inch
pieces
4
medium carrots, peeled and cut into
2-inch pieces
2
medium celery stalks, cut into 2-inch
pieces
1
large handful fresh Italian parsley
1
teaspoon black peppercorns
1
bay leaf
1
garlic clove, crushed
12
cups cold water
1.
Preheat the Multicooker to Brown/Sauté
at 400°F. Put the oil into the cooking pot,
and then brown the bones well, in batches
if necessary, on all sides. Remove the beef
bones and carefully remove the pot and
pour out any residual grease.
2.
Return pot to unit. Add the browned bones
and remaining ingredients to the pot. Cover
and switch to Slow Cook on Simmer for 14
to 20 hours.
3.
Once unit switches to Keep Warm,
strain stock, discarding beef bones and
vegetables. Use immediately or cool to
place in storage containers for refrigerator
or freezer.*
*
Stock will keep in refrigerator for up to one
week, or two months in the freezer.
Shrimp Stock
An easy-to-make stock – an essential
ingredient of a great gumbo.
Settings:
Brown/Sauté
Slow Cook
Makes about 12 cups
1½
pounds shrimp (about 33 large
shrimp)
1
teaspoon olive oil
2
medium onions, peeled and
roughly chopped
2
medium celery stalks, cut into
1-inch pieces
1
garlic clove, smashed
¼
cup dry white wine
1
bay leaf
12
cups water
1.
Peel shrimp. Reserve shells. Wrap shrimp
and reserve for a separate use.
2.
Set the Multicooker to Brown/Sauté at
400°F and add the oil. Once hot, add the
shrimp shells and stir until they turn bright
pink, about 2 minutes. Stir in the onions,
celery and garlic and continue to cook for
a few minutes until vegetables are fragrant.
Add the white wine and stir until completely
reduced to almost dry. Stir in the bay leaf
and water and allow water to just come to
a boil.
3.
Cover and switch to Slow Cook on Low for
4 hours.
4.
Once unit switches to Keep Warm, strain
stock, discarding the shells and vegetables.
Use immediately or cool to place in
containers for storage in refrigerator or
freezer.*
*
Shrimp stock will keep in the refrigerator up
to three days, or two months in the freezer.