Escarole And White Bean Stew - Cuisinart CPC-600N1 Serie Manual Del Usuario

Makes about 8 cups
Beef Stock:
2 beef shanks, about 2 pounds total
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 tablespoon olive oil
2 medium carrots, cut into 3-inch pieces
2 celery stalks, cut into 3-inch pieces
2 plum tomatoes, halved
1 onion, halved
1 tablespoon tomato paste
8 cups water
1 teaspoon black peppercorns
10 parsley stems
2 thyme sprigs
1 bay leaf
Soup:
1 teaspoon olive oil
2 medium carrots, shredded
3 medium beets, shredded
¼ teaspoon kosher salt
1 teaspoon granulated sugar
1 tablespoon red wine vinegar
2 medium potatoes (about ¾ to 1 pound),
peeled and cut into 1-inch pieces
½ small green cabbage, thinly sliced
½ cup fresh dill, chopped, plus more for
serving
Sour cream, for serving
Make the stock:
1. Season the beef with the salt and
pepper; reserve. Put the olive oil into the
Cuisinart Pressure Cooker and select Brown.
®
When hot, add one seasoned beef shank and
brown on all sides. Reserve and repeat with
remaining shank.
2. Once browned, return reserved shanks to the
pot and add the carrots, celery, tomatoes,
onion and tomato paste. Stir, and then add the
water, peppercorns, parsley, thyme, and bay
leaf. Secure the lid and select High Pressure.
Set the time for 80 minutes. When the tone
sounds, allow pressure to release naturally.
3. Once pressure is completely released, the red
indicator will drop. Remove lid, cool stock,
and strain through a cheesecloth or fine mesh
strainer. Shred meat from shanks and reserve.
Discard vegetables.
4. Cool strained stock to room temperature, then
transfer to the refrigerator in a separate pot or
bowl until the fat rises to the top and solidifies.
Make the soup:
1. Once the stock has completely cooled and fat
has solidified, remove and discard fat. Put the
oil into the clean cooking pot of the pressure
cooker and select Sauté. Once the oil is hot,
add the shredded carrots and beets with the
salt and sugar. Sauté until slightly soft. Add
the vinegar, scraping up any brown bits that
may have accumulated on the bottom of the
pot. Add the stock back to the cooking pot
with the potatoes. Secure the lid and select
High Pressure. Set the time for 3 minutes.
When tone sounds, use Quick Pressure
Release.
2. Once pressure is completely released, remove
the lid. Stir in the reserved shredded beef
and the cabbage. When beef is hot and the
cabbage has wilted, after about 5 minutes, stir
in the dill.
3. Taste and adjust seasoning as desired. Serve
with a small dollop of sour cream and more
chopped dill.
Nutritional information per serving (2 cups):
Calories 309 (22% from fat) • carb. 38g • pro. 38g
fat 10g • sat. fat 3g • chol. 62mg • sod. 688mg
calc. 138mg • fiber 8g
Escarole and
White Bean Stew
Simple ingredients transform into a hearty yet
healthy and delicious dish. Serve with extra olive
oil and crusty bread.
Makes 12 cups
1 tablespoon olive oil
3 garlic cloves, smashed
1 pound dried white beans, rinsed and
drained
8 cups chicken broth
1 large head escarole, roughly chopped
½ teaspoon kosher salt
1. Put the olive oil into the cooking pot of the
Cuisinart Pressure Cooker and select Sauté.
®
Once the oil is hot, add the garlic cloves.
Sauté until garlic is fragrant, about 3 to 5
minutes. Add the white beans and broth.
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