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Cuisinart MSC-600 Manual

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Pot Roast
This is the perfect cut of meat for
slow cooking.
Settings: Brown/Sauté
Slow Cook
Makes 8 servings
2 teaspoons vegetable oil
1
/
3
cup unbleached, all-purpose flour
½ teaspoon sea or kosher salt
¼ teaspoon freshly ground black
pepper
4 pounds beef roast (beef bottom
round roast works well)
2 tablespoons Dijon mustard
1 onion, peeled and cut into eighths
3 carrots, peeled, cut into 1-inch
pieces
2 celery stalks, cut into 1-inch pieces
2 garlic cloves, peeled and left whole
1 teaspoon whole peppercorns
1 cup beef stock, low sodium
1 tablespoon red wine vinegar
1. Put the oil into the cooking pot of the
Multicooker set to Brown/Sauté at 400°F.
2.
Combine the flour with salt and pepper. Coat
beef in flour mixture; shake off any excess.
3. Once unit is heated, brown the beef in
the hot cooking pot, on all sides, about 5
minutes per side. Carefully rub evenly with
the mustard; reserve.
4. Put the vegetables, garlic and peppercorns
in the cooking pot. Add the beef, stock and
vinegar.
5. Cover and switch unit to Slow Cook on Low
for 12 hours. Remove beef and strain liquid,
discarding the vegetables. Put the beef into
a large container and cover with the strained
liquid, turning the beef to coat. Cover and
chill for at least 4 hours, or overnight.
6. One hour before serving, scoop any
solidified fat from the top. Remove beef
and let sit at room temperature. Cook the
reserved liquid on Brown/Sauté at 400°F for
about 5 minutes, to heat liquid fully.
7. Cut pot roast into ¼- to ½-inch slices and
return to the cooking pot with the liquid
to warm through. Serve with sauce on the
side.
Nutritional information per serving:
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Primavera Shrimp Sauté
A colorful and light dish that takes very little
time to prepare.
Setting: Brown/Sauté
Makes about 6 to 8 servings
1 pound shrimp, peeled and deveined
½ teaspoon sea or kosher salt
¼ teaspoon freshly ground black
pepper
3 teaspoons olive oil, divided
1 bunch broccolini (about 8 to 9
ounces)
3 garlic cloves, chopped
1 cup chicken broth, low sodium
¼ teaspoon crushed red pepper
1 medium red onion, halved and sliced
lengthwise
1 cup snow peas, trimmed
1 cup sugar snap peas, trimmed
½ cup frozen peas, thawed
1 medium bunch asparagus (about 12
ounces), trimmed and cut into 2-inch
pieces
½ teaspoon lemon zest
½ cup fresh basil, thinly sliced
1. Season the shrimp on both sides with the
salt and pepper.
2. Heat 1 teaspoon of the oil in the cooking
pot of the Multicooker and set to Brown/
Sauté at 400°F. Add half the shrimp. Lightly
brown each side until cooked through,
about 2 minutes per side. Remove and
reserve. Repeat with remaining shrimp.
3.
Put another teaspoon of oil into the pot and
add the broccolini and garlic. Stir well and
sauté until garlic becomes just slightly golden
– be careful not to burn. Add the chicken
broth and crushed red pepper. Cover and
simmer until the broccolini is crisp-tender,
about 15 to 20 minutes. Reserve.
4. Add the remaining teaspoon of oil. Reduce
the temperature to 300°F and sauté the
onion until softened and slightly golden,
about 5 minutes. Add all of the peas and
the asparagus; stir until they become bright
green, about 3 to 5 minutes.
5. Put all reserved ingredients back into the
pot and toss together with the lemon zest
and basil, until warmed through.
6. Adjust seasoning. Serve immediately.
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… 19 …


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Others manual(s) of Cuisinart MSC-600

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