Roasted Beef Stock; Shrimp Stock - Cuisinart MSC-800 Series Instruction Booklet

Roasted Beef Stock

There is nothing more wholesome or
economical than preparing your own
homemade stocks.
Settings: Roast
Slow Cook
Makes about 10 cups
4 pounds beef bones
1 large onion, cut into eighths
1 large leek, washed well with root
end trimmed, cut into 2-inch pieces
4 medium carrots, 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 peppercorns
1 bay leaf
1 garlic clove, crushed
12 cups cold water
1. Preheat the Cuisinart
at 425°F. Put bones into the cooking pot,
cover and roast for about 30 minutes,
turning once during cooking until well
browned. Remove the beef bones and
carefully remove the pot and pour out any
residual grease.
2. Return pot to unit. Add bones and remaining
ingredients to the pot. Switch to Slow Cook
on Simmer for 14 to 20 hours.*
3. Once unit switches to Keep Warm,
strain stock, discarding beef bones and
vegetables. Use immediately or cool to
place in storage containers for refrigerator
or freezer.**
*While we recommend a long cooking time
to better develop the flavors, it is not entirely
necessary. If time is short, you can reduce
the cooking time by a few hours, or cook on
High for 5 to 6 hours.
** Stock will keep in refrigerator for up to one
week, or two months in a freezer.
Nutritional information per serving (½ cup):
Calories 42 (15% from fat) • carb. 3g • pro. 3g
• fat 2g • sat. fat 1g • chol. 7mg • sod. 28mg
• calc. 20mg • fiber 0g
Multicooker to Roast
®

Shrimp Stock

An easy-to-make stock – an essential
ingredient of gumbo.
Settings: Brown/Sauté
Slow Cook
Makes about 12 cups
2 pounds shrimp
½ teaspoon olive oil
2 large onions, roughly chopped
2 large celery stalks, cut into 1-inch
pieces
2 garlic cloves
¼ cup dry white wine
1 bay leaf
12 cups water
1. Peel shrimp. Reserve shells. Wrap shrimp
and reserve for a separate use.
2. Set the Cuisinart
Sauté at 425°F and add the oil. Once hot,
add the shrimp shells and stir until they
turn bright pink. Stir in the onions, celery
and garlic cloves 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 come just to
a boil.
3. Switch to Slow Cook on Low for 4 hours.
4. Once unit switches to Keep Warm, 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 refrigerator up
to three days, or two months in the freezer.
Nutritional information per serving (½ cup):
Calories 19 (14% from fat) • carb. 3g • pro. 0g
• fat 0g • sat. fat 1g • chol. 0mg • sod. 10mg
• calc. 13mg • fiber 0g
7
Multicooker to Brown/
®