Corned Beef And Cabbage; Asian-Style Pork Ribs - Cuisinart CPC-600N1 Serie Manual Del Usuario

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. Return beef to the cooking pot.
Stir in the bay leaf, Worcestershire and beef
broth. Secure lid and select High Pressure.
Set the time for 75 minutes. When the tone
sounds, let pressure release naturally.
3. Once pressure is completely released, the 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. When 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 again, about 3
minutes per batch. Reserve the meat and
add the onion, garlic and pepper 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 beef
cooking liquid. Add reserved meat back to
pot. Secure lid and select High Pressure. Set
time for 3 minutes.
5. When the tone sounds, 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
3 to 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, 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
Pressure Cooker. Add water until it covers
roughly two-thirds of the corned beef. Secure
the lid and select High Pressure. Set the time
for 90 minutes. When the tone sounds, allow
pressure to release naturally.
2. Once pressure has completely released, the
red indicator will drop. Remove lid and remove
corned beef and reserve. Strain the liquid and
add back to cooking pot. Discard the solids.
Return the meat to the pot with the baby
carrots, potatoes, and cabbage. Secure the lid
and select High Pressure for 5 minutes. When
the tone sounds, use Quick Pressure Release.
3. When ready to serve, transfer the vegetables
to a serving plate and the corned beef to a
cutting board. Thinly slice the corned beef,
against the grain. If desired, serve with
horseradish or whole-grain mustard. Garnish
with chopped parsley.
Nutritional information per serving
(based on 12 servings):
Calories 323 (30% from fat) • carb. 23g • pro. 36g
fat 11g • sat. fat 4g • chol. 100mg • sod. 1278mg
calc. 53mg • fiber 4g

Asian-Style Pork Ribs

Instead of a slow braise in the oven, using the
pressure cooker makes these sweet and savory
ribs fall-off-the-bone tender in no time.
Makes 1 rack, or 3½ to 4 cups shredded meat
1 cup hoisin sauce
½ cup soy sauce, low sodium
1 tablespoon yuzu juice* or
fresh lime juice
1 tablespoon mirin
28
®