Guinness Braised
Short Ribs
A perfect, comforting dish for a cold
winter evening.
Settings: Brown/Sauté
Slow Cook
Makes 8 to 10 servings
12 beef short ribs (about 3 to 4
pounds [1.5 to 1.8 Kg] total)
2 teaspoons (10 ml) kosher salt,
divided
¼ teaspoon (1 ml) freshly ground
black pepper
2 teaspoons (10 ml) extra virgin
olive oil
1 medium onion, finely chopped
1 leek, white parts only, finely
chopped
2 medium carrots, finely chopped
1 celery stalk, finely chopped
4 garlic cloves, finely chopped
1 teaspoon (5 ml) dried thyme
24 ounces (0.5 L) Guinness beer
(two 12-ounce [0.35 L] bottles)
2 tablespoons (30 ml) tomato paste
4 fresh parsley sprigs, chopped
1. Season the beef well on all sides with
½ teaspoon (2 ml) of the salt, and all the
pepper.
2. Put the oil into the cooking pot of the
Cuisinart
®
Multicooker and set to
Brown/Sauté at 425°F (220°C). Once
hot, add the short ribs (may need to
cook in two batches). Cook for 5 to 6
minutes on each side, until very nicely
browned. Remove and reserve (repeat
with remaining if necessary). Carefully
wipe up most fat, leaving only about
2 teaspoons (10 ml) behind.
3. Add the vegetables, thyme and
remaining salt to the pot and reduce the
temperature to 375°F (190°C). 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.
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 top of
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.
Note: Should there be excessive grease in
the bottom of the pot after browning the
short ribs in Step 2, refer to the
instructions on page 6 of the instruction
book for removal.
Nutritional information per serving
(based on 10 servings):
Calories 574 (80% from fat) • carb. 6g • pro. 4g
• fat 42g • sat. fat 22g • chol. 103mg • sod. 512mg
• calc. 32mg • fiber 1g
Primavera Shrimp Sauté
A colourful and light dish that
takes very little time to prepare.
Setting: Brown/Sauté
Makes about 6 servings
1 pound (500 g) shrimp, peeled
and deveined
½ teaspoon (2 ml) kosher salt
¼
teaspoon (1 ml) freshly ground
black pepper
3 teaspoons (15 ml) extra virgin
olive oil, divided
1 bunch broccolini (about 8 to 9
ounces [0.23 to 0.26 L])
3 garlic cloves, chopped
1 cup (250 ml) chicken broth, low
sodium
¼ teaspoon (1 ml) crushed red
pepper
1 medium red onion, halved and
sliced lengthwise
1 cup (250 ml) snow peas, trimmed
1 cup (250 ml) sugarsnap peas,
trimmed
½ cup (125 ml) frozen peas, thawed
½ teaspoon (2 ml) lemon zest
¾ ounce (20 g) fresh basil, sliced
thinly
1. Season the shrimp on both sides with
the salt and pepper.
2. Put 1 teaspoon (5 ml) of the oil into the
cooking pot of the Cuisinart
®
Multicooker and set to Brown/Sauté at
400°F (200°C). When the oil is hot, add
half of the shrimp. Lightly brown each
side, 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 and simmer until the broccolini
is crisp tender, about 10 to 15 minutes.
Remove and reserve.
4. Add in the remaining teaspoon (5 ml) of
oil. Sauté the onion until softened and
slightly golden. Add all of the peas and
stir until they become bright green,
about 3 minutes.
5. Put all reserved ingredients back into
the pot and toss together with the
lemon zest and basil, until warmed
through.
6. Taste and adjust seasoning accordingly.
Serve immediately.
Nutritional information per serving (1 cup [250 ml]):
Calories 149 (24% from fat) • carb. 10g • pro. 18g
• fat 4g • sat. fat 1g • chol. 115mg • sod. 443mg
• calc. 92mg • fiber 3g
