Cuisinart EPC-1200PC Instructions and Recipes - Page 26

you to allow steam to disperse. To serve, follow directions for brisket. Classic Beef Stew Makes 8 cups 3 pounds beef chuck roast, cut into 1½ to 2-inch pieces kosher salt fresh ground pepper 2 teaspoons olive oil 1 medium onion, finely chopped 1 medium carrot, finely chopped 1 celery stalk, finely chopped 2 garlic cloves, finely chopped 1 cup dry red wine 2 tablespoons tomato paste 1 bay leaf ¾ cup beef broth 2 cups baby-cut carrots 1 tablespoon unsalted butter, softened 1 tablespoon unbleached all-purpose flour 1 cup frozen peas Season pieces of chuck roast with salt and pepper and reserve. Place the olive oil in the cooking pot of the Cuisinart® Electric Pressure Cooker. Select Browning. When oil begins to sizzle, add pieces of chuck in a single layer - do not crowd. Continue browning meat in batches until all meat is browned. As meat is browned transfer to a plate. Select Sauté. Stir the chopped onion into the pot. With a wooden spoon scrape any brown bits from the bottom of the pan that have accumulated while meat was browning. Sauté for 1 to 2 minutes, until onion starts to soften and is translucent. Stir in the carrot and celery. Sauté vegetables for about 3 minutes, stirring occasionally. Stir in the chopped garlic and sauté for an additional minute. Once vegetables are soft, stir in red wine, again scraping any brown bits that have accumulated on the bottom of the pot. Cook until red wine has reduced by half, then stir in the tomato paste. Add the reserved beef, bay leaf, and beef broth to the pot. Select High Pressure. Set timer for 10 minutes. When audible beep sounds use Quick Pressure Release to release pressure. When float valve drops, remove lid carefully, tilting away from you to allow steam to disperse. Add carrots to the pot and select High Pressure. Set timer for 6 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 thicken stew, strain the solids from the stew liquid, reserving both. Remove and discard bay leaf. Blend softened butter and flour to make a paste (buerre manié). Return liquid to pot and bring to a boil by selecting Browning. Once liquid comes to a boil whisk in the butter/flour mixture. Select Simmer. Once liquid thickens, stir the meat and carrots back into the pot. Taste and adjust seasonings with salt and pepper accordingly. Just before serving, stir in peas. Nutritional information per serving (1½ cups): Calories 340 (32% from fat) • carb. 16g • pro. 35g • fat 11g • sat. fat 4g • chol. 103mg • sod. 98 mg • calc. 49mg • fiber 4g Boneless Veal Shoulder Roast Stuffed with Sage Mushrooms Makes 6 servings 8 ounces cremini or button mushrooms, thinly sliced 4 ounces shiitake mushrooms, stems removed & discarded, thinly sliced ½ cup chopped shallots 1 clove garlic, peeled 1 tablespoon rubbed sage, divided 2 tablespoons olive oil, divided ½ tablespoon unsalted butter 5 tablespoons unbleached all-purpose flour, divided 1 teaspoon kosher salt ½ teaspoon freshly ground black pepper 1½ cups chicken or veal stock/ broth, divided 1 boneless veal shoulder roast, butterflied, about 3 to 3½ pounds 4 ounces thinly sliced prosciutto (you may not need all) ½ cup finely chopped onion ¹⁄³ cup finely chopped carrot ¹⁄³ cup finely chopped celery 1 clove garlic, cut into slivers ¼ cup dry white wine or vermouth 26