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Cooks Essentials 99740 Manual

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minutes, see pages 5-6 for instructions, cover and press Start/Stop button. Let the
pressure release naturally, about 5 minutes. Place breasts or chops on a plate and
cover with sauce or gravy. Season to taste, garnish with scallion flowers and serve.
Bob's Short Ribs
Serves: 6
8 4 inch bone-in beef short ribs, uniform in size
2 cups white flour
Salt and pepper to taste
1 whole onion, chopped
2 cups leeks, sliced 1/4 inch thick
Two large carrots, thinly sliced
1 stock celery, sliced 1/4 inch thick
2 cloves garlic, thinly sliced
1 cup good quality red wine (I like Cabernet or Merlot),
3 cups veal stock (Chicken or beef can be substituted in a pinch)
2 sprigs fresh rosemary (1 Tbs of dry can be substituted)
The zest of one whole lemon (A fine grater like a Microplane works perfect to create
the perfect Zest.)
Season the ribs with salt and pepper, and then dredge them in the flour. Shake off
the excess flour so that a fine powder remains. This flour will help in the browning
process, and will later provide some thickening to the sauce as it reduces. Press the
Brown button, press Start/Stop button, add the oil. When the oil is just smoking
hot, add the ribs in batches turning until they are brown on each side. I often use
another fry pan on my stovetop to speed up the process of browning the meat and
vegetables. Set the ribs aside; add the onion, leeks, carrots and celery. Let them
sauté until golden brown. Deglaze the pan or pans with the red wine, scraping the
bottom(s) to get all the good browned bits dissolved in the wine. Reduce the wine
to half. Press the
Start/Stop button.
Return the ribs and all the remaining ingredients to the cooker. You will need to
stack the ribs in two layers. They will almost be covered with stock. Lock the lid in
place, and set on high for 100 minutes (see pages 5-6 for instr
uctions).
Normally in an oven braise I would cook these tough old ribs at 250 degrees F for
5 hours, or 300 minutes. With the pressure cooker the ribs will be done in 1/3 the
another 10 minutes on high. Use fast release and remove the lid. Add the carrots,
potatoes and onions. Replace the lid; lock in place (see pages 5-6 for instructions)
set cooker on high 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/Stop 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, eye of round beef, trimmed of fat
2 cups chicken broth
2 cups water
3 bay leaves
8 peppercorns
1/4 cup apple cider vinegar
8 medium new red or white potatoes left whole
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 5-6 on how to operate.
Set to high 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 for 8 minutes. Quick-release pressure. Add cabbage. Cook, loosely
covered (don't lock lid), until cabbage is crisp-tender, 5-6 minutes. Transfer beef,
potatoes, and cabbage to a ser
ving platter and garnish with parsley, if you like.
… 15


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