Cuisinart Cook Central 3-in-1 Multicooker MSC-600 - Manual (Page 27)

17
Guinness Braised
Short Ribs
A perfect, comforting dish for a cold
winter evening.
Setti ngs : Bro wn /Saut é
Slow Cook
Ma ke s 6 to 8 se rv in gs
10 beef short ribs (about 3 pounds
total)
1½ teaspoons sea or kosher salt,
divided
¼ teaspoon fr eshly ground black
pepper
1½ teaspoons olive oil
1 small onion, peeled and finely
chopped
1 leek, r oot end trimmed, white parts
only, washed and finely chopped
2 medium carr ots, peeled and finely
chopped
1 celery stalk, finely chopped
3 garlic cloves, finely chopped
¾ teaspoon dried thyme
12 ounces Guinness beer (one standar d
bottle)
2 tablespoons tomato paste
4 fresh Italian parsley sprigs, chopped
water, if necessary
1. Season the beef well on all sides with ½
teaspoon of the salt, and all the pepper.
2. Put the oil into the cooking pot of the
Multicooker set to Brown/Sauté at 400°F .
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 r eserve (repeat with
remaining if necessary). Car efully wipe up
most fat, leaving only about 2 teaspoons
behind.*
3. Add the vegetables, garlic, thyme and
remaining salt to the pot and r educe the
temperature to 375°F . 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 (if it does not,
add enough water to reach to that point).
4. Cover and switch unit to Slow Cook on
Low for 10 to 20 hours, depending on time
available. The longer it cooks the more
tender the meat will be.
5. When unit switches to Keep W arm, it is
recommended to degr ease the pot before
serving. Either remove gr ease with a ladle
or blot with a fat mop or paper towel.
6. Once r eady to serve, stir in the chopped
parsley. T aste and adjust seasoning
accordingly .
* Should ther e be excessive grease in the
bottom of the pot after browning the short
ribs in Step 2, refer to the instructions on
page 8 of the instruction book for removal.
Nutritional information per ser ving
CBTFE
PO

TFS WJOHT

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GSPN
GBU

t
DBSC
H
t
QSP
H
t
GBU
H
t
TBU
GBU
H
t
DIPM
NH
t
TPE
NH
t
DBMD
NH
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GJCFS
H