Sunbeam 08EM1 - Manual (Page 27)

51
This recipe is ideal for using
the Dual Cycle Mode. This recipe is ideal for
using the Auto Cook Mode.
52
This recipe is ideal for using
the Dual Cycle Mode. This recipe is ideal for
using the Auto Cook Mode.
Main Courses
Beef:
Hearty Beef Short Ribs
8 bone-in beef short ribs, about 6 pounds (or 8-12 boneless beef
short ribs, about 4 pounds)
2 tablespoons coarse salt
2 tablespoons freshly ground black pepper
2 tablespoons olive oil
4 carrots, cut into
1 / 4 -inch dices
4 celery stalks, cut into 1 / 4 -inch dices
2 large yellow onion, cut into 1 / 4 -inch dices
6 cloves of garlic, minced
2 / 3 cup red wine
2 / 3 cup crushed tomatoes
2 / 3 cup balsamic vinegar
3 bay leaves
1. Season each short rib with coarse salt and freshly ground black
pepper and coat with olive oil.
2. Heat 2 tablespoons olive oil in a large sauté pan. Sear short ribs until
just browned, in batches if necessary, about 2-3 minutes per side.
Transfer to stoneware.
3. Top meat with celery, carrots, onions, garlic, and bay leaves.
4. In a separate bowl, combine wine, crushed tomato, vinegar, salt, and
pepper. Stir to blend. Pour into stoneware.
5. Cover; cook on LOW for 8-10 hours or on HIGH for 5 7 hours, turning
once or twice, until meat is tender and easily falling from bone (or
fork-tender if using boneless).
6. Remove ribs from stoneware. Using an immersion blender (or
traditional blender), puree the sauce, leaving some chunkiness.
7. Pour sauce over ribs and serve.
Serves 6-8
Main Courses
Beef:
Beef Ale Stew with Caramelized Onions and
Fennel
2 tablespoons unsalted butter
2 teaspoons dried Italian seasoning
1 teaspoon dried tarragon
1 pound thin-sliced yellow onion
2 cups fresh chopped fennel
2 pounds beef top round steak, sliced thin
1 pound white button mushrooms, halved
1 14-ounce can beef broth
1 14.5-ounce can diced roasted garlic tomatoes, undrained
1 teaspoon paprika
1 12-ounce bottle amber ale beer
1 tablespoon dark brown sugar
2 teaspoons beef & pork seasoning or rub
1 bay leaf
6 cups prepared white rice
1 / 4 cup fresh chopped Italian parsley
1. Place butter in stoneware and set to HIGH until butter melts. Add
Italian seasoning, tarragon, onions, and fennel. Cover and cook on HIGH
for 15 to 20 minutes, until caramelized.
2. Add the beef slices, mushrooms, beef broth, tomatoes, paprika, amber
ale beer, brown sugar, seasoning or rub, and bay leaf. Cover; cook on
HIGH for 1 hour and then on LOW for 5 to 6 hours.
3. Remove bay leaf. On a large platter, make a ring of white rice and fill the
center with beef stew. Top with fresh chopped Italian parsley.
Serves 6-8
6 QT Smart-Set 08EM1.indd Sec1:51-Sec1:52 6 QT Smart-Set 08EM1.indd Sec1:51-Sec1:52 4/17/08 6:21:23 PM 4/17/08 6:21:23 PM