Cuisinart CPC-400 User Manual - Page 25

Nutritional information per serving (1 cup): Calories 379 (21% from fat) • carb. 28g • pro. 41g fat 9g • sat. fat 3g • chol. 114mg • sod. 583mg calc. 63mg • fiber 6g Carne Mechada A Venezuelan shredded beef dish that is traditionally served alongside rice, beans and plantains. It is also quite tasty in a taco! Makes about 3 cups Carne: 1½ pounds flank or hanger steak ¾ teaspoon kosher salt ½ teaspoon freshly ground black pepper 1 teaspoon vegetable oil 1 small onion, sliced 4 garlic cloves, crushed 1 large bay leaf ¼ cup Worcestershire sauce 1 cup beef broth Sofrito: 1 teaspoon vegetable oil 1 small onion, finely chopped 4 garlic cloves, finely chopped 1 small to medium red pepper, cut into thin 1½-inch long julienne strips 1 chipotle pepper, puréed 2 tablespoons Worcestershire sauce ¼ cup tomato sauce ¾ cup reserved beef cooking liquid 1. Season the beef on both sides with the salt and pepper, cut in half if necessary for browning. Put oil into the cooking pot of the Cuisinart® Pressure Cooker and select Brown. Once the oil is hot, add the meat to brown, about 3 to 5 minutes per side. 2. When meat is browned, remove and reserve. Add the onion and garlic to the pan, scraping up any browned bits that may remain on the bottom with a wooden spoon. Cook until soft and fragrant. Stir in the bay leaf, Worcestershire, reserved meat and beef broth. Secure lid and select High Pressure. Set the time for 75 minutes. When the audible beep sounds, let pressure release naturally. 3. Once pressure is completely released, red indicator will drop. Remove lid. Allow to cool before shredding. For maximum flavor, allow meat to chill in refrigerator in the cooking liquid overnight. Before using, shred meat into 1½- to 2-inch long shreds with fork or hands. 4. When the meat is shredded, make the sofrito. Put oil into the cooking pot and select Brown. Once the oil is hot, briefly brown the beef in batches, about 3 minutes per batch. Reserve the meat and add the onion, garlic and peppers and garlic to the pot, scraping up any brown bits that may remain on the bottom. Stir in the chipotle and then the Worcestershire, tomato sauce, reserved beef and cooking liquid. Secure lid and select High Pressure. Set time for 3 minutes. 5. When time expires, use Quick Pressure Release. Once pressure is completely released, remove lid. Taste and adjust seasoning as desired. Nutritional information (based on 6 servings): Calories 215 (38% from fat) • carb. 7g • pro. 26g • fat 9g sat. fat 3g • chol. 78mg • sod. 626mg • calc. 47mg • fiber 1g Pineapple Chipotle Pulled Pork Tacos Cutting the pork into smaller pieces before cooking speeds up the cooking time and guarantees each bite will melt in your mouth. Makes about 4 cups 2 pounds pork butt, cut into 2-inch chunks 1 teaspoon kosher salt 1 teaspoon chili powder ½ teaspoon ground cumin 3 garlic cloves, smashed 1 cinnamon stick ¾ cup pineapple juice ¼ cup water 1∕3 cup ketchup 1 chipotle, finely chopped For serving: Taco shells Red cabbage, thinly sliced Diced pineapple (fresh, not canned) Radish, cut into thin matchsticks Cilantro, roughly chopped Lime 1. Season the pork with the salt, chili powder and cumin. Add the pork, garlic and cinnamon stick to the cooking pot of the Cuisinart® 25