Cuisinart EPC-1200PC Instructions and Recipes - Page 25

the ground beef in 4 batches, breaking up meat with a wooden spatula, until browned, about 3 to 5 minutes. Move meat as little as possible while browning for best results. Remove to a bowl as meat is browned. Select Sauté. Add chopped onion, carrots, celery, garlic and basil to the cooking pot. Cook, stirring for 2 to 3 minutes until the onion becomes translucent and the basil becomes aromatic. Stir in wine and cook for 2 to 3 minutes to reduce by about half. Add the tomatoes, tomato paste, water, bay leaf, and salt to the cooking pot and stir. Return the ground beef and any accumulated juices to the cooking pot. Cover and lock lid in place. Select High Pressure and set timer for 20 minutes. When audible beep sounds, use Natural Pressure Release. When float valve drops, remove lid, tilting away from you to allow steam to disperse. Stir. Remove and discard bay leaf before serving. Serve with your favorite pasta and freshly grated Parmesan cheese. Nutritional information per serving (one cup): Calories 199 (44% from fat) • carb. 13g • pro. 14g • fat 10g • sat. fat 3g • chol. 41mg • sod. 345mg • calc. 47mg • fiber 3g Mediterranean Brisket of Beef This preparation is also delicious using a pot roast cut of meat such as bottom round or rump roast. Makes 4 servings 1 beef brisket, about 2½ to 3 pounds 1 teaspoon kosher salt 1 teaspoon freshly ground pepper 1 tablespoon extra virgin olive oil 1 pound onions, peeled, cut into ½-inch lengthwise slices 3 cloves garlic, peeled and chopped 12 ounces white button or cremini mushrooms, cleaned and halved 1 teaspoon thyme 1 teaspoon basil 1 can (15-ounce) diced tomatoes, drained (discard liquid) ½ cup low-sodium beef broth or stock 1 pound baby-cut carrots Use a sharp knife to score the "fat cap" of the meat (do not remove the fat, it helps to keep the meat moist and tender) so that it will not curl when browned. Season the meat on both sides with the kosher salt and pepper. Select Browning and add olive oil to the cooking pot of the Cuisinart® Electric Pressure Cooker. When hot, brown seasoned brisket on both sides, about 5 minutes per side. Remove and place on a plate. Select Sauté and add onions and garlic. Cook for 2 to 3 minutes. Add the mushrooms, thyme and basil. Cook, stirring for 5 minutes. Stir in the drained tomatoes and stock; cook for 4 to 5 minutes. Add the browned brisket to the cooking pot, topping it with some of the vegetable mixture. Add carrots on top. Cover and lock lid in place. Select High Pressure and set timer for 55 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 serve, remove the brisket and vegetables and arrange on a warm platter. Cover loosely with foil. Strain the fat from the pan juices or remove with a fat mop. Sauce can be served as is, or for a slightly thicker sauce, select Simmer and cook sauce for 5 to 10 minutes. After the brisket has rested for about 10 minutes, slice thinly and serve with sauce and vegetables. Nutritional information per serving: Calories 355 (21% from fat) • carb. 15g • pro. 54g • fat 8g • sat. fat 2g • chol. 98mg • sod. 481mg • calc. 58mg • fiber 4g For Mediterranean Pot Roast: Substitute a 3- to 3½-pound bottom round roast (pot roast) for the brisket. Follow instructions for browning and preparing the vegetables, but do not add carrots. Select High Pressure and set timer for 99 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. Add carrots to cooking pot. Select High Pressure and set timer for 8 minutes. When audible beep sounds, use Quick Pressure Release to release pressure. When float valve drops, remove lid carefully, tilting away from 25