Cuisinart PSC-350 - Manual (Page 12)

■
Beef Stock
pounds beef and/or veal bones
pound beef chuck or other stew
beef, cut into -inch cubes
large carrot, peeled,
cut into -inch lengths
celery rib, cut into -inch
lengths
large onion, peeled and
quartered
tablespoons olive or vegetable
oil
fresh chives
parsley sprigs
thyme sprigs
garlic cloves
peppercorns
Preheat oven to °F. Arrange bones, beef cubes, and vegetables in a shallow
roasting pan. Drizzle with oil and toss to coat. Roast for minutes, then turn and
roast for an additional minutes. Tie chives, parsley and thyme into a bundle
using butcher’s twine.
Transfer browned bones, meat, and vegetables to the ceramic pot of the Cuisinart®
Slow Cooker. Add bundle of herbs, garlic cloves and peppercorns. Cover with
cups cold water. Cover and press the on/off button to turn the unit on. Set
time to hours and press Low; slow cooker will automatically switch to Warm
when cooking time has elapsed. Strain, reserving stock; discard solids. Cover and
refrigerate. Fat will solidify and come to the top. Remove and discard fat. Keep
stock refrigerated until ready to use, up to days, or freeze.
Hint:
Freeze in -cup amounts to have ready to thaw and use.
Nutritional information per serving (1 cup):
Calories 17 (1% from fat) • carb. 18g • pro. 38g • fat 2g • sat. fat 0g
• chol. 0mg • sod. 20mg • calc. 14mg • fiber 0g
Makes 6 cups
S
oupS
/S
tockS