Vegetable Stock; Brown Beef Stock - Cuisinart CPC-800 Serie Manual Del Usuario

1. Put all of the ingredients into the cooking pot
of the Cuisinart Pressure Cooker. Secure
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the lid and select Soup. Set the time for 80
minutes. When the audible beep sounds, allow
pressure to release naturally.
2. Once pressure has released completely, the
red indicator will drop. Remove lid and strain
stock through a fine mesh strainer.
3. 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.
NOTE: If time is short, stock can be prepared in
30 minutes – the flavor deepens the longer
it cooks.
Nutritional information per serving (one cup):
Calories 86 (7% from fat) • carb. 1g • pro. 6g
fat 3g • sat. fat 1g • chol. 0mg • sod. 343mg
calc. 0mg • fiber 0g

Vegetable Stock

While this recipe uses whole vegetables, scraps
can also be added. Store carrot peels, celery
leaves and ends, onion skins, mushroom stems
and herbs in an airtight container in the freezer.
Add to the veggie stock ingredients to enhance
a flavorful, vegetarian stock.
Makes 10 cups
4 large carrots, cut into 2-inch pieces
3 celery stalks, cut into 2-inch pieces
2 onions, cut into about 8 chunks
1 leek, cleaned well and cut into
2-inch pieces
12 black peppercorns
10 parsley stems
3 thyme sprigs
2 bay leaves
2 garlic cloves
10 cups water
1. Put all of the ingredients into the cooking pot
of the Cuisinart Pressure Cooker. Secure
®
the lid and select Soup. Set the time for 30
minutes. When the audible beep sounds, allow
pressure to release naturally.
2. Once pressure has released completely,
the red indicator will drop. Remove lid and
strain through a fine mesh strainer. Discard
vegetables.
3. Vegetable stock may be used immediately
or allow to cool to room temperature and
refrigerate; it may be stored for 7 days in the
refrigerator and up to 6 months in the freezer.
Nutritional information per serving (one cup):
Calories 39 (3% from fat) • carb. 9g • pro. 1g
fat 0g • sat. fat 8g • chol. 0mg • sod. 56mg
calc. 39mg • fiber 2g

Brown Beef Stock

For a deeper-flavored beef stock, roast the
bones at 425°F for 40 to 45 minutes before
adding to the pressure cooker.
Makes about 8 cups
2 pounds beef chuck, short ribs
or shank
2 pounds beef bones
2 large carrots, peeled and (?) cut into
2-inch pieces
2 celery stalks, cut into 2-inch pieces
1 large onion, quartered
1 tablespoon olive oil
2 garlic cloves
1 teaspoons black peppercorns
10 parsley stems
4 thyme sprigs
1 bay leaf
8 cups water
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
Pressure Cooker. Add the garlic, peppercorns,
herbs and bay leaf to the pot. Cover
ingredients with 8 cups of water. Secure the lid
and select Soup. Set the time for 75 minutes.
When the audible beep sounds, allow pressure
to release naturally.
3. Once pressure has released completely, the
red indicator will drop. Remove lid and strain
stock through a fine mesh strainer. Reserve
any meat, discard bones and vegetables.
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