Wolf BPCR0075 - Manual (Page 14)

CHICKEN STOCK
INGREDIENTS
3 pounds chicken bones, coarsely chopped
1 small carrot, peeled and quartered
1 medium onion, peeled and quartered
1 small celery stalk, cut into 2" pieces
1 small leek, cleaned, trimmed and cut into 2" pieces
1 sprig fresh thyme
1 bay leaf
1/4 teaspoon black peppercorn
4 cups water
METHOD
1. Place all ingredients into the pressure cooker. Secure lid.
2. Set temperature to 400°. When pressure indicator pops up, reduce temperature
to 225-250°. Set a kitchen timer for 30 minutes.
3. When time is up, turn temperature dial to off. Flip the pressure release valve to
release pressure. After pressure is released, remove the lid.
4. Strain stock and allow to cool. Refrigerate covered for up to 3 days. Discard the
hardened layer of fat before using.
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BRAISED RED CABBAGE
Serves 12
INGREDIENTS
1/4 cup peanut oil
1 medium red onion, sliced
1 cup brown sugar
2 Granny Smith apples, sliced
1/2 cup red wine vinegar
2 cups red wine
2 cups orange juice
1 cinnamon stick
3 teaspoons ground ginger
Salt and pepper, to taste
4 pounds red cabbage, julienned
A few gold leaves for decoration (optional, available at specialty stores)
METHOD
1. Preheat uncovered pressure cooker to 350°.
2. Add peanut oil and sauté red onion until translucent.
3. Sprinkle in brown sugar and cook for a few minutes until it starts to caramelize.
4. Add sliced apples and deglaze with red wine vinegar. Bring mixture to a boil.
5. Add red wine, orange juice, cinnamon stick, ginger, salt, pepper and cabbage.
6. Secure pressure cooker lid.
7. Set temperature to 400°. When pressure indicator pops up, reduce temperature
to 225-250°. Set a kitchen timer for 15 minutes.
8. When time is up, turn temperature dial to off. Flip the pressure release valve to
release pressure. After pressure is released, remove the lid.
9. Test for seasoning. Serve as an accompaniment to your favorite pork dish.
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