Cuisinart Cook Central 3-in-1 Multicooker MSC-600 - Manual (Page 37)

7
Beef Stock
There is nothing mor e wholesome or
economical than preparing your own
homemade stocks.
Setti ngs : Bro wn /Saut é
Slow Cook
Ma ke s ab ou t 10 to 11 cu ps
1 teaspoon olive oil
4 pounds beef bones
1 large onion, peeled and
cut into eighths
1 large leek, r oot end trimmed,
washed well and cut into 2-inch
pieces
4 medium carr ots, peeled and cut into
2-inch pieces
2 medium celery stalks, cut into 2-inch
pieces
1 large handful fresh Italian parsley
1 teaspoon black peppercor ns
1 bay leaf
1 garlic clove, crushed
12 cups cold water
1. Pr eheat the Multicooker to Brown/Sauté
at 400°F . Put the oil into the cooking pot,
and then brown the bones well, in batches
if necessary, on all sides. Remove the beef
bones and carefully r emove the pot and
pour out any residual gr ease.
2. Retur n pot to unit. Add the browned bones
and remaining ingr edients to the pot. Cover
and switch to Slow Cook on Simmer for 14
to 20 hours.
3. Once unit switches to Keep W arm,
strain stock, discarding beef bones and
vegetables. Use immediately or cool to
place in storage containers for refrigerator
or freezer .*
* Stock will keep in r efrigerator for up to one
week, or two months in the freezer .
/VUSJUJPOBM
JOGPS NBUJPO
QFS
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›
DVQ

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GSPN
GBU

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DBSC
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QSP
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GBU
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TBU
GBU
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Shrimp Stock
An easy-to-make stock – an essential
ingredient of a gr eat gumbo.
Setti ngs : Bro wn /Saut é
Slow Cook
Ma ke s ab ou t 12 cu ps
1½ pounds shrimp (about 33 large
shrimp)
1 teaspoon olive oil
2 medium onions, peeled and
roughly chopped
2 medium celery stalks, cut into
1-inch pieces
1 garlic clove, smashed
¼ cup dry white wine
1 bay leaf
12 cups water
1. Peel shrimp. Reserve shells. W rap shrimp
and reserve for a separate use.
2. Set the Multicooker to Br own/Sauté at
400°F and add the oil. Once hot, add the
shrimp shells and stir until they turn bright
pink, about 2 minutes. Stir in the onions,
celery and garlic and continue to cook for
a few minutes until vegetables are fragrant.
Add the white wine and stir until completely
reduced to almost dry . Stir in the bay leaf
and water and allow water to just come to
a boil.
3. Cover and switch to Slow Cook on Low for
4 hours.
4. Once unit switches to Keep W arm, strain
stock, discarding the shells and vegetables.
Use immediately or cool to place in
containers for storage in refrigerator or
freezer .*
* Shrimp stock will keep in the r efrigerator up
to three days, or two months in the fr eezer.
/VUSJUJPOBM
JOGPS NBUJPO
QFS
TFSWJOH
›
DVQ

$BMPSJFT


GSPN
GBU

t
DBSC
H
t
QSP
H

t
GBU
H
t
TBU
GBU
H
t
DIPM
NH
t
TPE
NH

t
DBMD
NH
t
GJCFS
H