Cuisinart PSC-650 - Manual (Page 26)

Brown Beef Stock
½ pounds beef and/or veal bones
 pound beef chuck or other stew
beef, in -inch cubes
 large carrots, peeled, cut into
-inch lengths
 celery stalks, cut into -inch
lengths
 large onions, peeled and
quartered
 tablespoons olive or vegetable oil
 chives
 sprigs parsley
 sprigs thyme
 garlic cloves
 peppercorns
Makes 8 cups
Preheat oven to ° F. Arrange bones, beef cubes, and vegetables in a shallow
roasting pan. Drizzle with oil and toss to coat. Roast for  minutes, then turn and
roast for an additional  minutes. Tie chives, parsley and thyme into a bundle us-
ing butcher’s twine.
Transfer browned bones, meat, and vegetables to the ceramic pot of the Cuisin-
art
® Slow Cooker. Add bundle of herbs, garlic cloves and peppercorns. Cover
with  cups cold water. Cover and press the on/off button to turn the unit on.
Set time to  hours and press High. Once time elapses, reset time to  hours and
press Simmer; slow cooker will automatically switch to Warm when cooking time
has elapsed. Strain, reserving stock; discard solids. Cover and refrigerate. Fat will
solidify and come to the top. Remove and discard fat. Keep stock refrigerated until
ready to use, up to  days, or freeze.
Hint
: Freeze in -cup amounts to have ready to thaw and use.
Nutritional information per serving (1 cup):
Calories 17 (1% from fat) • carb. 18g • pro. 38g • fat 2g • sat. fat 0g
• chol. 0mg • sod. 20mg • calc. 14mg • fiber 0g
 
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