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Cooks Essentials 99722 Manual

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With a pairing knife make incisions, just deeper than the length of your garlic slices,
about
3
/4 of an inch. Push the garlic slices into the incisions so that the meat closes
around the garlic. Distribute the garlic evenly around the whole surface of the roast.
Season the outside of the meat with salt and pepper. Press the
Brown button. Press the
Start/Off button and heat the oil until very hot. With the lid off, sear the meat on all
sides until very brown, almost crusty. This browning step will provide over 300 new
flavors and aromas through the Maillard process and subsequent caramelizing of the
sugars in the meat.
Remove the roast and set aside in a dish that will capture any juices that run while it
rests. Add the onions, celery, carrots and leeks. Sauté long enough to brown the carrots
and leeks, about 4 to 5 minutes. We are adding even more flavor now. Next, pour in
the red wine, deglazing the pan for 2 minutes. Scrape/stir while you are deglazing. It
releases that great brown flavor. Press Start/Off button.
Add the beef stock, bay leaves and r
osemary. Return the meat to the cooker, lock the lid
in place and set the cooker to
High (15 psi) for 60 minutes (see pages 6-7 for
instructions). Let the pressure drop naturally, about 10 minutes. Remove the lid; the roast
should be fork tender. If not, return it to the cooker and pressure cook for another 10
minutes on
High (15 psi). Quick release the pressure and remove the lid. Add the
carrots, potatoes and onions. Replace the lid; lock in place (see pages 6-7 for instruc-
tions) set cooker on
High (15 psi) for five minutes. Reduce pressure with quick release.
Remove the roast and the vegetables to a serving platter. To thicken the gravy, with lid
off, press
Brown button. Press Start/Off Button. Add the sweet butter and flour mixture.
Bring to a simmer, stirring constantly until gravy reaches your desired consistency. Pour
gravy into gravy boat or pour directly over meat and vegetables and serve. Yummy!!
Corned Beef and Cabbage
A delicious dish that usually takes hours to get tender. Now
, you can do it in under an
hour.
Serves: 8
2 pounds corned beef, 8 peppercorns
eye of round beef, trimmed of fat
2 cups chicken broth
1
/4 cup apple cider vinegar
2 cups water 8 medium new red or white potatoes, left whole
3 bay leaves 8 cups coarsely sliced cabbage
Place beef in pressure cooker. Add stock, water, bay leaves, peppercorns, and vinegar.
Lock lid in place and follow instructions on pages 6-7 on how to operate. Set to
High
(15 psi) pressure for 40 minutes. Let pressure drop naturally for 10 minutes; quick-
release any remaining pressure. Add potatoes. Lock lid in place, set cooker to High (15
psi) for 8 minutes. Quick-r
elease pr
essur
e. Add cabbage. Cook, loosely covered (don't
lock lid), until cabbage is crisp-tender
, 6-7 minutes. Transfer beef, potatoes, and cab-
bage to a serving platter and garnish with parsley, if you like.
Round Steak with Potatoes and Gravy
Serves: 6
2 pounds of
3
/4 inch thick beef r
ound steaks, cut into 4 to 6 ounce serving pieces
2 tablespoons vegetable oil
2 slices bacon, diced
12 small white onions, halved
6 new red potatoes, scrubbed
1 8-ounce can mushrooms, with liquid
1
/2 cup dry red wine
1 tablespoon parsley, minced
2 teaspoons salt
1
/2 teaspoon pepper
1 bay leaf
cornstarch
Press
Brown button. Press Start/Off button. Add oil to the cooking pot. Add steak and
brown evenly on both sides. Set aside on a platter that will collect any juices. Add
bacon, and cook until browning nicely. Add wine and deglaze the pot. Press
Start/Off
to turn Brown off. Return the steak and collected juices to the cooker. Add remaining
ingredients except cornstarch mixture. Lock lid in place, follow instructions on pages
6-7, and set to
High pr
essure (15 psi) for 20 minutes. Let pressure release.
Remove lid and set the meat, onions, potatoes and mushrooms aside on a serving
platter. Set the cooker to
Brown and thicken the gravy with a mixture of water and
cornstarch. When thickened, served over the steak and potatoes.
Quick Rice Pudding with Sun-Dried Cranberries
Serves: 6
1 cup rice, short grain
2 tablespoons sweet butter
2 cups water
1 14-ounce can of 2% evaporated milk
1
/2 teaspoon ground cinnamon
1
/4 teaspoon nutmeg, freshly grated is best
1
/2 cup dried cranberries (raisins, cherries or chopped apricots can be substituted)
1
/2 cup sweetened condensed milk
1 tsp vanilla extract or pulp fr
om one vanilla bean
… 16


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