Waring Pro WSC650 - Manual (Page 21)

21
Sauce
cooking juices from beef
3 tablespoons instant flour
1 teaspoon Dijon-style mustard
1 teaspoon dill weed
½ cup lowfat sour cream
Combine flour with salt and pepper. Coat beef with flour mixture,
shaking off excess. heat oil in a 12-inch skillet over medium-high heat;
brown beef on all sides. Transfer to platter or cutting board; cool for a
few moments. Rub mustard evenly over all sides of the beef.
Place onions, carrots, celery, garlic, dill seed and peppercorns in
the ceramic pot of the Waring™ Slow Cooker. Top with the mustard-
coated beef. Pour in stock and vinegar. Cover and turn power selector
to high. Set time to 10 to 12 hours and turn to low; slow cooker will
automatically switch to warm when cooking time has elapsed.
Remove beef, transfer to storage container, strain and discard
vegetables. Pour cooking juices over beef; cover and refrigerate
overnight. One hour before serving, remove beef (reserve juices), and
cut off visible fat. Place beef in a small roasting pan and reheat at 325°F
for 30 to 45 minutes. Strain cooking juices into a 2¾-quart saucepan;
discard fat. Add flour, mustard and dill weed; stir over medium heat until
sauce comes to a boil and thickens. Remove from heat, cool briefly
and stir in sour cream. Taste for seasoning and add ¼ teaspoon salt if
desired. Cut meat into thin slices; pour some sauce over the top and
pass the rest in a sauceboat.
Nutritional information per serving (based on 6 servings):
Calories 226 (23% from fat) • carb. 16g • pro. 9g • fat 3g • sat. fat 1g
• chol. 6mg • sod. 420mg • calc. 53mg • fiber 2g
New England Short Ribs
Makes 4 servings
½ cup unbleached all-purpose flour
½ teaspoon kosher salt
¼ teaspoon freshly ground pepper
2–2½ pounds short ribs
1
tablespoon vegetable oil
½ pound onions, peeled and cut into ½-inch dice