Warranty

31
Sofrito:
1 teaspoon vegetable oil
1 onion, finely chopped
6 garlic cloves, finely chopped
2 small to medium red peppers, cut into
thin, 1½-inch long julienne strips
2 chipotle peppers, puréed
¼ cup Worcestershire sauce
½ cup tomato sauce
1½ cups 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. When the oil is hot, add the meat
to brown, about 3 to 5 minutes per side.
2. Once 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 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 released completely,
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. Once the meat has rested and is
shredded, make the sofrito. Put oil into
the cooking pot and select Brown. When
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 to the pan, scraping
up any brown bits that may remain on the
bottom. Stir in the chipotle and then the
Worcestershire, tomato sauce and cooking
liquid. Add reserved meat back to pot.
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
Corned Beef
and Cabbage
The Cuisinart
®
Pressure Cooker takes all the
guesswork – and long cooking time – out of this
perfectly prepared St. Patrick’s Day favorite.
Makes 12 servings
4 pounds corned beef, rinsed
½ teaspoon coarsely ground black pepper
5 whole allspice berries, coarsely ground
(or crushed)
1 teaspoon yellow mustard seeds
¼ teaspoon ground ginger
1 bay leaf
2 celery stalks, cut into 2-inch pieces
1 carrot, peeled and halved
1 small onion, halved
Water
2 cups baby carrots
2 pounds baby potatoes
1 small head cabbage, cored and
quartered
Horseradish, for serving, optional
Whole-grain mustard, for serving,
optional
Chopped parsley, for garnish
1. Put the first 9 ingredients (through
the onion), into the cooking pot of the
Cuisinart
®
Pressure Cooker. Add water
until it covers roughly two-thirds of the
corned beef. Secure the lid and select
Meat/Stew. Set the time for 90 minutes.
When the audible beep sounds, allow
pressure to release naturally.
2. Once pressure has released completely,
the red indicator will drop. Remove lid and
remove corned beef and reserve. Strain
the liquid and add back to cooking pot.
Discard the solids. Return the meat to the
pot with the baby carrots, potatoes and
cabbage. Secure the lid and select High
Pressure for 5 minutes. When time expires,
use Quick Pressure Release.