Cuisinart Cook Central 3-in-1 Multicooker MSC-600 - Manual (Page 26)

18
Osso Buco
This Italian comfort food is beautiful
served over polenta, pasta or potatoes.
Setti ngs : Bro wn /Saut é
Slow Cook
Ma ke s ab ou t 6 to 8 se rv in gs
6 veal shanks (about 4 to 5 pounds
total), about 1¼ inches thick, 3 to
3½ inches in diameter, tied with
butcher’s twine
1 teaspoon sea or kosher salt
¾ teaspoon fr eshly ground black
pepper
2 teaspoons olive oil
1 teaspoon unsalted butter
1 large onion, peeled and finely
chopped
1 large leek, r oot end trimmed, white
and light green parts only , washed,
finely chopped
2 medium carr ots, peeled and finely
chopped
1 celery stalk, finely chopped
6 garlic cloves, chopped
2 fresh r osemary sprigs
1 sprig fr esh thyme leaves (stems
discarded)
1
/
3
cup dry white wine
2 cans (28 ounces each) plum
tomatoes, drained and roughly
chopped
1 tablespoon tomato paste
1 bay leaf
¼ cup chopped Italian parsley
1. Season the shanks on all sides with the salt
and pepper.
2. Put the oil into the cooking pot of the
Multicooker set to Brown/Sauté at 400°F .
Add shanks and brown on both sides, at
least 6 to 10 minutes per side, until deeply
browned. Reserve.
3. Melt butter in pot; add vegetables, garlic,
and herbs. Scrape up brown bits fr om the
bottom of the pot. Cook until vegetables
are softened and slightly br own, about
5 minutes. Add the wine; simmer until
completely reduced.
4. Stir in tomatoes, tomato paste and bay leaf.
Nestle shanks in the liquid. Liquid should
come halfway up the meat. Switch unit to
Slow Cook on Low for 10 to 12 hours.
5. When unit switches to Keep W arm,
degrease the top of the liquid either with a
ladle or by blotting with a fat mop or paper
towel.
6. To serve, stir in parsley; adjust seasoning.
Nutritional information per ser ving
CBTFEPO TFS WJOHT
$BMPSJFT GSPN GBUt DBSCH tQSP H
tGBU Ht TBUGBU Ht DIPMNH tTPE NH
tDBMD NHt GJCFSH
Asian Style
Poached Salmon
Poached salmon is perfect served on its own
or over a bed of mixed greens.
Setti ng : Bro wn /Saut é
Make s about 6 ser vin gs
6 garlic cloves, sliced
½ cup peeled and sliced ginger (about
a 4- x 2-inch piece)
2 small to medium celery stalks,
chopped
2 scallions, sliced
1 star anise pod (you may substitute
½ teaspoon ground anise)
4 cups chicken stock, low sodium
2½ cups water
¾ cup rice wine
¾ cup soy sauce, low sodium
2 tablespoons sesame oil
pinch freshly gr ound black pepper
1½ pounds salmon fillet
1. Put all ingr edients except the salmon into
cooking pot of the Multicooker. Stir to
combine; cover.
2. Set unit on Br own/Sauté at 400°F . Bring to a
boil and then reduce heat to 300°F . Heat for
an additional 25 to 40 minutes, depending
on desired str ength of flavor.
3. Car efully put salmon into the poaching
liquid. Cover and cook for about 15 minutes,
or until fully cooked through – it should flake
easily with a fork.
4. Remove salmon; r eserve. Continue to cook
down the liquid, covered, for about 20
minutes, or until reduced to a thicker sauce
that can be nicely spooned over the fish.
5. Serve immediately , sauce on the side.
Nutritional information per ser ving
PVODFT PGGJTI
$BMPSJFT GSPN GBUt DBSCH tQSP H
tGBU Ht TBUGBU Ht DIPMNH tTPE NH
tDBMD NHt GJCFSH