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41
the unit is preheated and the oil is hot, briefly
brown the beef (again), in batches, about 3
to 4 minutes per batch. Reserve the meat
and add the onion, garlic, and peppers to the
pan, scraping up any brown bits that may
remain on the bottom. Stir in the chipotle
and then the Worcestershire, tomato sauce,
and cooking liquid. Add reserved meat back
to pot. Secure lid and select Meat. Set the
pressure to High, the time for 3 minutes, and
press Start.
7. When the tone sounds, press the Steam
Release button to quickly release pressure.
Once pressure is completely released,
remove lid. Taste and adjust seasoning
as desired.
Nutritional information per serving (½ cup):
Calories 213 (40% from fat) • carb. 6g • pro. 25g
fat 9g • sat. fat 3g • chol. 74mg • sod. 377mg
calc. 42mg • fiber 1g
Asian-Style Pork Ribs
Instead of a slow braise in the oven, using the
Multicooker makes these sweet and savory ribs
fall-off-the-bone tender in no time.
Makes 1 rack, or 3½ to 4 cups shredded meat
1 cup hoisin sauce
½ cup soy sauce, low sodium
1 tablespoon yuzu juice*
or fresh lime juice
1 tablespoon mirin
1 tablespoon fish sauce
1 1- to 2-inch piece of ginger, peeled
and roughly chopped
2 garlic cloves, peeled
½ cup packed light brown sugar
¼ cup plus 1 teaspoon grapeseed or
canola oil, divided
1 rack bone-in pork ribs (about 2 to 3
pounds), cut into individual ribs
1 cup water
1. Put the hoisin, soy sauce, yuzu juice,
mirin, fish sauce, ginger, garlic, brown
sugar, and ¼ cup oil in the jar of a blender
in the order listed. Blend on high until
completely homogenous.
2. Put ribs in a glass or stainless steel bowl and
coat completely with the marinade. Cover the
bowl tightly with plastic wrap and chill in the
refrigerator overnight.
3. Take the meat from the refrigerator and
remove as much marinade from each
individual rib as possible. Combine 1 cup of
the leftover marinade with 1 cup of water and
set aside.
4. Add the remaining teaspoon of oil to the
cooking pot of the Cuisinart
®
Multicooker.
Select Sauté/Brown. Set the temperature
to High and press Start. When the unit is
preheated and the oil is hot, add the ribs,
about 4 to 5 at a time, until browned on all
sides, about 1 to 2 minutes per side. Remove
and repeat with remaining ribs.
5. Once all meat is browned, scrape up any
burnt or dark bits from the bottom of the pot
and remove. Press Stop. Return all the ribs
to the cooking pot and add the marinade/
water mixture and secure the lid. Select Meat,
set the pressure to High+, the time for 30
minutes, and press Start.
6. When the tone sounds, allow pressure to
release naturally. Once pressure is completely
released, carefully open the lid. Serve the ribs
with the cooking liquid drizzled on top.
*Yuzu is a Japanese citrus fruit that is quite
sour. Yuzu juice can be found in the Asian aisle
of many grocery stores, as well as Japanese
specialty stores.
Nutritional information per serving
(based on 4 servings):
Calories 353 (57% from fat) • carb. 14g • pro. 24g
fat 22g • sat. fat 7g • chol. 78mg • sod. 145mg
calc. 40mg • fiber 0g
Chicken Tikka Masala
Slow cooking lends itself to this classic
Indian favorite – spices mingle into a beautifully
layered sauce.
Makes 6 servings
2 pounds boneless, skinless, chicken
thighs, cut into 2-inch pieces
1½ teaspoons kosher salt, divided
Pinch freshly ground black pepper
1 tablespoon ghee or a neutral oil, such
as grapeseed oil
1 onion, thinly sliced
4 garlic cloves, finely chopped
1 2-inch piece ginger, peeled
and finely chopped
1 serrano chile, stemmed
and finely chopped
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