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28
Brown Beef Stock
For a deeper-flavored beef stock, roast the
bones before adding to the Multicooker. If short
on time, skip this step.
Makes about 8 cups
2 pounds beef chuck, short ribs or shank
2 pounds beef bones
2 large carrots, cut into 2-inch pieces
2 celery stalks, cut into 2-inch pieces
1 large onion, quartered
1 tablespoon olive oil
2 garlic cloves, peeled
1 teaspoon black peppercorns
10 parsley stems
4 thyme sprigs
1 bay leaf
7 to 8 cups water (being sure not to go
above the maximum fill line in the
cooking pot)
1. Preheat oven to 425°F. Arrange beef, bones,
carrots, celery, and onion in a shallow
roasting pan. Drizzle with oil and toss to coat.
Roast in oven for about 40 minutes, turning
ingredients halfway through roasting time.
Ingredients on tray should be nicely browned.
2. Put contents of roasting pan minus any
excess oil into the cooking pot of the
Cuisinart
®
Multicooker. Add the garlic,
peppercorns, herbs, and bay leaf, and then
cover ingredients with water. Secure the lid
and select Stock. Set the pressure to
High, the time for 1 hour 15 minutes, and
press Start.
3. When the tone sounds, allow pressure to
release naturally.
4. Once pressure is completely released, open
lid and strain stock through a fine mesh
strainer. Reserve any meat, discard bones
and vegetables.
5. Cool strained stock to room temperature
before transferring to the refrigerator to
complete the cooling process. When ready
to serve, use a spoon to discard the solid
fat that sits on top of the stock before
using. Stock may be stored for 7 days in the
refrigerator and up to 6 months in the freezer.
Nutritional information per serving (1 cup):
Calories 17 (2% from fat) • carb. 1g • pro. 3g
fat 0g • sat. fat 0g • chol. 0mg • sod. 893mg
calc. 12mg • fiber 0g
Seafood Stock
A good seafood stock can take seafood-based
dishes to the next level. If you cannot find
good, fresh seafood, just using frozen shrimp
(defrosted) is definitely acceptable, and univer-
sally available.
Makes about 7½ cups
2 pounds seafood in their shells (shrimp,
lobster, crab)
1 teaspoon olive oil
1 onion, roughly chopped
1 celery stalk, cut into 1-inch pieces
2 garlic cloves, smashed
¼ cup dry white wine
1 bay leaf
7 to 8 cups water (being sure not to go
above the maximum fill line in the
cooking pot)
1. Remove the seafood from their shells and set
the shells aside. Wrap seafood and reserve
for a separate use.
2. Put the olive oil into the cooking pot of the
Cuisinart
®
Multicooker. Select Sauté/Brown.
Set the temperature to High and press Start.
3. Once the unit is preheated and the oil is
hot, add the seafood shells and cook, while
stirring, until they are red/bright pink, about
3 minutes. Add the onion, celery, and garlic,
and stir to coat. Add the wine and cook until
completely reduced. Press Stop.
4. Add the remaining ingredients and select
Stock. Set the pressure to High, the time for
30 minutes, and press Start.
5. When the tone sounds, allow pressure to
release naturally.
6. Once pressure is completely released, open
lid and strain through a fine mesh strainer.
Discard solids.
7. Seafood stock may be used immediately
or allow it to cool to room temperature and
refrigerate; it may be stored for 3 days in the
refrigerator and up to 3 months in the freezer.
Nutritional information per serving (1 cup):
Calories 19 (29% from fat) • carb. 0g • pro. 0g
fat 1g • sat. fat 0g • chol. 0mg • sod. 27mg
calc. 14mg • fiber 0g
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