Use and Care Manual

26
2. Put the oil into the cooking pot of the
Cuisinart
®
Pressure Cooker and select Brown.
Once the oil is hot, add the beef and brown
in two batches, about 3 to 5 minutes per side.
Remove and reserve. Add the finely chopped
carrot, celery, onion, garlic and remaining salt.
Stir and cook to soften, about 2 minutes. Add
the tomato paste and stir; cook for 2 minutes.
Add the wine and cook until it is reduced by
about half. Add the reserved beef with the
beef broth and bay leaf. Stir to fully mix.
3. Secure the lid and select High Pressure. Set
the time for 30 minutes. When the audible
beep sounds, use Quick Pressure Release.
4. Once the pressure is released completely, the
red indicator will drop. Remove lid and add
the baby carrots, potatoes and remaining salt.
Secure the lid and select High Pressure again
for 5 minutes.
5. When time expires, allow pressure to
release naturally. Once the red indicator drops,
remove lid.
6. Taste and adjust seasoning as desired. Before
serving,* stir in peas and garnish with parsley.
*If a thicker sauce is desired, strain the solids
from the stew liquid, reserving both separately.
Remove and discard bay leaf. Blend 1½
tablespoons softened butter and 1½ tablespoons
flour to make a paste (beurre manié). Return liquid
to pot and bring to a boil. Once liquid comes to
a boil, whisk in the butter and flour mixture and
simmer until liquid thickens. Pour over reserved
meat and vegetables.
Nutritional information per serving (1 cup):
Calories 379 (21% from fat) • carb. 28g • pro. 41g
fat 9g • sat. fat 3g • chol. 114mg • sod. 583mg
calc. 63mg • fiber 6g
Carne Mechada
A Venezuelan shredded beef dish that is tradition-
ally served alongside rice, beans and plantains. It
is also quite tasty in a taco!
Makes about 3 cups
Carne:
1½ pounds flank or hanger steak
¾ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 teaspoon vegetable oil
1 small onion, sliced
4 garlic cloves, crushed
1 large bay leaf
¼ cup Worcestershire sauce
1 cup beef broth
Sofrito:
1 teaspoon vegetable oil
1 small onion, finely chopped
4 garlic cloves, finely chopped
1 small to medium red pepper, cut into thin
1½-inch long julienne strips
1 chipotle pepper, puréed
2 tablespoons Worcestershire sauce
¼ cup tomato sauce
¾ cup reserved beef cooking liquid
1. Season the beef on both sides with the
salt and pepper, cut in half if necessary for
browning. Put oil into the cooking pot of the
Cuisinart
®
Pressure Cooker and select Brown.
Once the oil is hot, add the meat to brown,
about 3 to 5 minutes per side.
2. When meat is browned, remove and reserve.
Add the onion and garlic to the pan, scraping
up any browned bits that may remain on
the bottom with a wooden spoon. Cook
until soft and fragrant. Stir in the bay leaf,
Worcestershire, reserved meat and beef broth.
Secure lid and select High Pressure. Set the
time for 75 minutes. When the audible beep
sounds, let pressure release naturally.
3. Once pressure is completely released, red
indicator will drop. Remove lid. Allow to cool
before shredding. For maximum flavor, allow
meat to chill in refrigerator in the cooking
liquid overnight. Before using, shred meat into
1½- to 2-inch long shreds with fork or hands.
4. When the meat is shredded, make the sofrito.
Put oil into the cooking pot and select Brown.
Once the oil is hot, briefly brown the beef in
batches, about 3 minutes per batch. Reserve
the meat and add the onion, garlic and
peppers and garlic to the pot, scraping up any
brown bits that may remain on the bottom. Stir
in the chipotle and then the Worcestershire,
tomato sauce, reserved beef and cooking
liquid. Secure lid and select High Pressure. Set
time for 3 minutes.
5. When time expires, use Quick Pressure
Release. Once pressure is completely
released, remove lid. Taste and adjust
seasoning as desired.
Nutritional information (based on 6 servings):
Calories 215 (38% from fat) • carb. 7g • pro. 26g
• fat 9g sat. fat 3g • chol. 78mg • sod. 626mg
• calc. 47mg • fiber 1g