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Cuisinart MSC-400 Manual

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3. Reduce the temperature to 300°F and put
the remaining teaspoon of oil into the pot.
Add the broccoli and garlic and sauté until
garlic becomes slightly golden. Add the
chicken broth and crushed red pepper
flakes. Cover and simmer until the
broccoli is crisp-tender, about 4 to 5
minutes. Remove from pot and set aside.
4. Add the onion and pepper and sauté until
softened and slightly golden, about 2 to 3
minutes. Add the snap peas, snow peas
and the asparagus; stir until they become
bright green, about 3 to 5 minutes.
5. Return the shrimp and broccoli to the pot
and add the peas, remaining salt, lemon
zest and basil. Cook until warmed
through, about 1 to 2 minutes.
6. Adjust seasoning. Serve immediately.
Nutritional information per serving (1 cup):
Calories 98 (20% from fat) • carb. 9g • pro. 11g
• fat 4g • sat. fat 0g • chol. 82mg • sod. 715mg
• calc. 65mg • fiber 2g
Guinness-Braised
Short Ribs
A perfect, comforting dish for a
cold winter evening.
Settings: Brown/Sauté
Slow Cook
Makes 4 servings
4 beef short ribs (about 2 pounds)
1½ teaspoons kosher salt, divided
¼ teaspoon freshly ground black
pepper
1½ teaspoons olive oil
1 small onion, peeled and cut into
¼-inch dice
1 leek, root end trimmed, white and
light green parts only washed well
and cut into ¼-inch dice,
2 medium carrots, peeled and cut into
¼-inch dice
1 celery stalk, cut into ¼-inch dice
2 garlic cloves, peeled and smashed
¾ teaspoon fresh thyme leaves
12 ounces Guinness beer (one standard
bottle)
1 tablespoon tomato paste
water, if necessary
4 fresh Italian parsley sprigs, chopped
1. Season the beef on all sides with ½
teaspoon of the salt, and all the pepper.
2. Put the oil into the cooking pot of the
Multicooker set to Brown/Sauté at 400°F.
Once unit has preheated, add the short
ribs. Cook for 5 to 6 minutes on each
side, until nicely browned. Remove and
reserve. Carefully remove the grease,
leaving only about 2 teaspoons behind.
3. Add the vegetables, garlic, thyme and
remaining salt to the pot and reduce the
temperature to 375°F. Cook until onion is
translucent and vegetables are slightly
softened, about 3 to 5 minutes. Stir in the
Guinness and simmer to reduce slightly,
about 3 to 5 minutes. Stir in the tomato
paste. Nestle the ribs and any
accumulated liquid into the vegetables. Be
sure liquid comes halfway up the ribs (if it
does not, add additional water to reach to
that point.)
4. Cover and switch unit to Slow Cook on
Low for 10 hours.
5. When unit switches to Keep Warm, it is
recommended to degrease the liquid
before serving. Either remove grease with
a ladle or blot with a fat mop or paper
towel.
6. Once ready to serve, stir in the chopped
parsley. Taste and adjust seasoning
accordingly.
Nutritional information per serving:
Calories 488 (47% from fat) • carb. 13g • pro. 45g
• fat 25g • sat. fat 10g • chol. 134mg • sod. 1045mg
• calc. 62mg • fiber 2g
Osso Buco
This Italian comfort food is beautiful served
over polenta, pasta or potatoes.
Settings: Brown/Sauté
Slow Cook
Makes about 4 servings
4 veal shanks (about 2 pounds total),
about 1¼ inches thick, 3 to 3½
inches in diameter, tied with
butcher’s twine
¾ teaspoon kosher salt, divided
¾ teaspoon freshly ground black
pepper
2 teaspoons olive oil
4 garlic cloves, peeled
… 19 …


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