Manual Cuisinart MSC-400 (page 20 of 32) (English)

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1 small onion, peeled and cut into

1-inch pieces

1 small leek, root end trimmed, white

and light green parts only, washed

well, cut into 1-inch pieces

1 small carrot, peeled, and cut into

1-inch pieces

1 celery stalk, cut into 1-inch pieces

1 teaspoon unsalted butter

1 fresh rosemary sprig

1 sprig fresh thyme sprig

¼ cup dry white wine

1 can (28 ounces) whole peeled

tomatoes, drained

1 tablespoon tomato paste

1 bay leaf

2 tablespoons chopped Italian parsley

1. Season the shanks on all sides with ½

teaspoon of salt and all of 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 shanks and

brown on both sides, 6 to 10 minutes per

side, until deeply browned. Remove and

reserve.

3. While meat is browning, put the garlic into

the work bowl of a food processor fitted

with the chopping blade; process to finely

chop. Scrape down and add the onion,

leek, carrot, and celery. Pulse 8 to 10

times, until vegetables are roughly

chopped. Remove vegetables and reserve.

Add the drained tomatoes to the food

processor and pulse 5 times to chop. Set

aside.

4. Reduce the heat to 350ºF and add the

butter to the pot; once melted, add

vegetables, garlic, rosemary and thyme

and remaining ¼ teaspoon of salt. Cook

until vegetables are softened and slightly

browned, about 5 minutes. Add the wine

and scrape up any brown bits from the

bottom of the pot. Simmer until wine is

completely reduced.

4. Stir in tomatoes, tomato paste and bay

leaf. Nestle shanks in the liquid, which

should come halfway up the meat. Switch

unit to Slow Cook on Low for 8 hours.

5. When unit switches to Keep Warm,

degrease the liquid either with a ladle or

by blotting with a fat mop or paper towel.

6. To serve, stir in parsley; adjust seasoning

as desired.

Nutritional information per serving:

Calories 590 (24% from fat) • carb. 16g • pro. 90g

• fat 15g • sat. fat 4g • chol. 343mg • sod. 855mg

• calc. 188mg • fiber 4g

Asian-Style Steamed

Salmon

This salmon is perfect served on its own or

over a bed of mixed greens.

Setting: Steam

Makes about 4 servings

2 tablespoons mirin

2 tablespoons sake

1 one-inch piece ginger, peeled and

thinly sliced

1 scallion, thinly sliced

1 garlic clove, peeled and smashed

1 pound salmon fillet, skin on

1 quart water for steaming

¼ teaspoon kosher salt

1. In a shallow baking dish whisk together

the mirin, sake, ginger, scallion and garlic.

Place the fish in the marinade; turn to coat

and lay flesh side down into the marinade.

Cover with plastic wrap and refrigerate 30

minutes.

2. Fitted with the rack, fill cooking pot with

the 1 quart of water and set Multicooker

to Steam for 12 minutes.

3. Remove fish from refrigerator. Season fish

with salt. Once tone sounds, place the

fish on the rack and top with some of the

aromatics it marinated in.

4. Depending on the fillet’s thickness, begin

checking doneness at 8 to 10 minutes.

Serve immediately.

Nutritional information per serving (4 ounces of fish):

Calories 190 (35% from fat) • carb. 5g • pro. 23g|

• fat 7g • sat. fat 1g • chol. 62mg • sod. 117mg

• calc. 19mg • fiber 0g

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Cuisinart MSC-400 Manual

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