Cuisinart GR-M3CB User Manual - Page 19

Chili con Carne A take on true Texan beef chili with serious depth of flavor. Makes 6 to 8 servings 3 pounds beef chuck roast, cut into 1½- to 2-inch pieces 2 teaspoons kosher salt, divided ½ teaspoon freshly ground black pepper 2 tablespoons olive oil 1 onion, chopped 2 jalapeños, stemmed, seeded, and chopped 1 poblano chile, stemmed and chopped 4 garlic cloves, finely chopped 2 tablespoons ancho chili powder 1 teaspoon ground cumin 1 teaspoon Mexican oregano, crumbled (oregano may be substituted) 1 teaspoon dried marjoram 1 tablespoon masa harina 1 can (14.5 ounces) fire-roasted crushed tomatoes 2 bay leaves 8 ounces dark lager-style beer 2 ounces (¼ cup) brewed espresso, or strong coffee Lime wedges and warm flour tortillas, for serving 1. Season the meat on both sides with 1 teaspoon of salt and the freshly ground black pepper. (TIP: For optimal browning, pat meat dry with paper towels before seasoning.) 2. Assemble the Cuisinart® Stack5® with the baking pan and set to 400°F. Add the oil to the pan. 3. Once the oil gets hot, begin browning the meat, 3 to 4 minutes per side, working in two batches. Remove and reserve. 4. Add the chopped onion, jalapeños, poblano, and garlic, and cook until softened and fragrant, about 5 to 8 minutes. Add the reserved meat, along with drippings, back to pan. 5. Add the chili powder, cumin, oregano, marjoram, and masa harina, and mix to coat the meat and vegetables. Add the remaining ingredients, including the remaining teaspoon of salt, and allow the mixture to come to a simmer. 6. When the mixture comes to a simmer, lower the temperature to 200°F to maintain a slight simmer. Cook until tender, about 2 to 3 hours. Check occasionally to make sure mixture is just simmering; temperature may need to be lowered to 175°F if boiling. 7. Once meat is tender, remove and discard the bay leaves and stir to fully mix. Taste and adjust the seasoning as desired. Serve with lime wedges and warm tortillas for sopping up the sauce! Nutritional information per serving (based on 8 servings): Calories 390 (55% from fat) • carb. 8g pro. 35g • fat 24g • sat. fat 10g • chol. 119mg sod. 891mg • calc. 49mg • fiber 2g Guinness Braised Beef Shanks A perfect, comforting dish for a cold winter evening. Makes 4 to 6 servings 4 beef shanks (about 3 to 3½ pounds total), about 1¼ inches thick, 3 to 3½ inches in diameter, tied 1 teaspoon kosher salt, divided ¼ teaspoon freshly ground black pepper 1 teaspoon extra virgin olive oil 1 tablespoon unsalted butter 1 medium onion, chopped 1 leek, white and light green parts only, halved and thinly sliced 2 medium carrots, peeled, quartered and cut into ½-inch slices 1 celery stalk, peeled and cut into ½-inch slices 4 garlic cloves, chopped 1 teaspoon dried thyme 12 ounces Guinness beer 2 tablespoons tomato paste 4 sprigs parsley, chopped 1. Season beef with ½ teaspoon salt and the pepper. Reserve. 2. Assemble the Cuisinart® Stack5® with the baking pan and select 400°F. Add the oil to the pan. 19