Waring Pro WSC650 - Manual (Page 22)

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½ pound carrots, peeled and halved lengthwise
½ pound new red potatoes, skin on, cut into
1 to 1½-inch cubes
¼ pound turnips, peeled and cut into ½-inch dice
¼ cup prepared horseradish
½ cup beef stock
Combine flour, salt and pepper. Coat short ribs with this mixture. heat
oil in a 12-inch skillet over medium high heat. Brown ribs and transfer
them to a plate to cool a bit. Pour off fat, add onions and cook 1 minute;
stir and scrape up all brown bits. Combine with carrots, potatoes and
turnips. Coat short ribs with horseradish. Place in the ceramic pot of
the Waring™ Slow Cooker. Cover with onions, carrots, potatoes and
turnips. Pour in stock. Cover and turn power selector to high. Set time
to 10 hours and turn to low; slow cooker will automatically switch to
warm when cooking time has elapsed. Strain pan juices or use a fat
mop to remove fat.
Nutritional information per serving:
Calories 771 (58% from fat) • carb. 26g • pro. 56g • fat 50g • sat. fat 20g
• chol. 106mg • sod. 588mg • calc. 87mg • fiber 6g
Pulled Pork Barbecue
Makes 10 servings
2½ pounds bone-in country-style spare ribs
¾ teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon paprika
½ pound onions, peeled and thickly sliced
1–1½ cups barbecue sauce
Trim ribs of excess fat. Season with salt, pepper and paprika. Layer
seasoned pork and onions in ceramic pot of Waring™ Slow Cooker,
ending with a layer of onions. Add water. Cover and turn power selector
to high. Set time to 10 to 12 hours and turn to low; slow cooker will
automatically switch to warm when cooking time has elapsed.
Transfer pork to a shallow food storage container. Strain liquid and
discard onions. Pour liquid over pork. Cover and refrigerate. As it chills,
the fat will solidify and rise to the top. Lift it off and discard. Remove
pork from liquid (which will have gelled); reserve liquid for another use