Vegetable Stock; Brown Beef Stock - Cuisinart CPC-600N1 Serie Manual Del Usuario

2. Once pressure is completely released, 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
use, use a spoon to discard the solid fat that
sits on top of the stock. 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 – this will make a stock lighter in
color and flavor.
Nutritional information per serving (1 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 about 9 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
1 teaspoon black peppercorns
10 parsley stems
3 thyme sprigs
2 bay leaves
2 garlic cloves, peeled
7 to 8 cups water
1. Put all of the ingredients into the cooking pot
the Cuisinart Pressure Cooker. Secure the
®
lid and select High Pressure. Set the time
for 30 minutes. When the tone sounds, allow
pressure to release naturally.
2. Once pressure is completely released, 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 (1 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, cut into 2-inch pieces
2 celery stalks, cut into 2-inch pieces
1 large onion, quartered
1 tablespoon olive oil
2 garlic cloves, peeled
1 teaspoon 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 High Pressure. Set the time
for 75 minutes. When the tone sounds, allow
pressure to release naturally.
3. Once pressure is completely released, the
red indicator will drop. Remove lid and strain
stock through a fine mesh strainer. Reserve
any meat, discard bones, and vegetables.
4. Cool strained stock to room temperature
before transferring to the refrigerator to
complete the cooling process. When ready to
use, use a spoon to discard the solid fat that
sits on top of the stock. Stock may be stored
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