Carne Mechada; Corned Beef And Cabbage - Cuisinart CPC-800 Serie Manual Del Usuario

Carne Mechada

A Venezuelan shredded beef dish that is
traditionally served alongside rice, beans and
plantains. It is also quite tasty in a taco!
Makes about 3 cups
Carne:
3 pounds flank or hanger steak
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 teaspoon vegetable oil
1 onion, sliced
6 garlic cloves, crushed
1 large bay leaf
½ cup Worcestershire sauce
2 cups beef broth
Sofrito:
1 teaspoon vegetable oil
1 onion, finely chopped
6 garlic cloves, finely chopped
2 small to medium red peppers, cut into
thin, 1½-inch long julienne strips
2 chipotle peppers, puréed
¼ cup Worcestershire sauce
½ cup tomato sauce
1½ cups reserved beef cooking liquid
1. Season the beef on both sides with the
salt and pepper, cut in half if necessary for
browning. Put oil into the cooking pot of the
Cuisinart Pressure Cooker and select Brown.
®
When the oil is hot, add the meat to brown,
about 3 to 5 minutes per side.
2. Once meat is browned, remove and reserve.
Add the onion and garlic to the pan, scraping
up any browned bits that may remain on
the bottom with a wooden spoon. Cook
until soft and fragrant. Stir in the bay leaf,
Worcestershire and beef broth. Secure lid
and select High Pressure. Set the time for 75
minutes. When the audible beep sounds, let
pressure release naturally.
3. Once pressure is released completely, red
indicator will drop. Remove lid. Allow to cool
before shredding. For maximum flavor, allow
meat to chill in refrigerator in the cooking liquid
overnight. Before using, shred meat into 1½- to
2-inch long shreds with fork or hands.
4. Once the meat has rested and is shredded,
make the sofrito. Put oil into the cooking
pot and select Brown. When the oil is hot,
briefly brown the beef in batches, about 3
minutes per batch. Reserve the meat and
add the onion, garlic and peppers to the pan,
scraping up any brown bits that may remain
on the bottom. Stir in the chipotle and then
the Worcestershire, tomato sauce and cooking
liquid. Add reserved meat back to pot.
Secure lid and select High Pressure. Set time
for 3 minutes.
5. When time expires, use Quick Pressure
Release. Once pressure is completely
released, remove lid. Taste and adjust
seasoning as desired.
Nutritional information (based on 6 servings):
Calories 215 (38% from fat) • carb. 7g • pro. 26g
fat 9g • sat. fat 3g • chol. 78mg • sod. 626mg
calc. 47mg • fiber 1g
Corned Beef
and Cabbage
The Cuisinart Pressure Cooker takes all the
®
guesswork – and long cooking time – out of this
perfectly prepared St. Patrick's Day favorite.
Makes 12 servings
4 pounds corned beef, rinsed
½ teaspoon coarsely ground black pepper
5 whole allspice berries, coarsely ground
(or crushed)
1 teaspoon yellow mustard seeds
¼ teaspoon ground ginger
1 bay leaf
2 celery stalks, cut into 2-inch pieces
1 carrot, peeled and halved
1 small onion, halved
Water
2 cups baby carrots
2 pounds baby potatoes
1 small head cabbage, cored and
quartered
Horseradish, for serving, optional
Whole-grain mustard, for serving,
optional
Chopped parsley, for garnish
1. Put the first 9 ingredients (through the onion),
into the cooking pot of the Cuisinart
Cooker. Add water until it covers roughly two-
thirds of the corned beef. Secure the lid and
select Meat/Stew. Set the time for 90 minutes.
When the audible beep sounds, allow pressure
to release naturally.
28
Pressure
®