Guinness Braised Short Ribs; Osso Buco - Cuisinart MSC-600A Instruction Booklet

Guinness Braised Short
Ribs
A perfect, comforting dish
for a cold winter evening .
Settings: Brown/Sauté Slow Cook
Makes 6-8 serves
10 beef short ribs (about 1.3kg)
1 teaspoon flaked salt
¼ teaspoon freshly ground black pepper
2 teaspoons olive oil
1 small brown onion, finely chopped
1 leek, root end trimmed, white parts only,
washed and finely chopped
2 medium carrots, finely chopped
1 celery stalk, finely chopped
3 garlic cloves, finely chopped
2 teaspoons freshly picked thyme leaves
440ml Guinness beer
2 tablespoons tomato paste
¼ cup chopped flat-leaf parsley sprigs
water, if necessary
1 . Season the beef well on both sides with half the salt,
and the pepper .
2 . Put the oil into the cooking pot of the Multicooker set
to Brown/Sauté at 175°C . Once hot, add the short
ribs (may need to cook in two batches) . Cook for 5-6
minutes on each side, until nicely browned . Remove
and set aside (repeat with remaining ribs if necessary) .
Carefully wipe up most fat, leaving only about 2
teaspoons behind .*
3 . Add the vegetables, garlic, thyme and remaining salt
to the pot and reduce the temperature to 165°C . Cook
until onion is translucent and vegetables are slightly
softened, about 3-5 minutes . Stir in the Guinness and
simmer to reduce slightly (about 3-5 minutes) . Stir in
the tomato paste . Nestle the ribs and any accumulated
liquid into the vegetables . Be sure liquid comes halfway
up the side of the ribs (if it does not, add enough water
to reach to that point) .
4 . Cover with lid and switch unit to Slow Cook on Low for
10- 16 hours, depending on time available . The longer
it cooks the more, tender the meat will be .
5 . Once ready to serve, stir in the chopped parsley . Adjust
seasoning to taste .
*Should there be excessive fat in the bottom of the pot
after browning the short ribs in Step 2 - refer to the
instructions for removal .

Osso Buco

This Italian comfort food is beautiful served over
polenta, pasta or potatoes
Settings: Brown/Sauté Slow Cook
Makes 6 serves
6 veal shanks, (about 1.2kg)
¼ cup plain flour
1 teaspoon flaked salt
Freshly ground black pepper
1 tablespoon olive oil
1 tablespoon unsalted butter
1 large brown onion, finely chopped
1 large leek, root trimmed, white & light
green parts only, washed, & finely
chopped
2 medium carrots, finely chopped
1 celery stalk, finely chopped
3 garlic cloves, finely chopped
2 fresh rosemary sprigs
2 sprigs fresh thyme leaves
½ cup (125ml) cup dry white wine
400g can diced tomatoes
250ml salt-reduced beef stock
1 tablespoon tomato paste
2 bay leaves
¼ cup chopped flat-leaf parsley to serve
1 . Season the shanks by first combining flour, salt
and black pepper . Dust the shanks all over and
shake gently to remove excess flour .
2 . Put the oil and butter into the cooking pot of the
Multicooker set to Brown/Sauté at 175°C . Once
the butter melts and starts to bubble add shanks
and brown on both sides 2 minutes per side or
until well browned . Remove and set aside .
3 . Add vegetables, garlic, and herbs . Scrape up
brown bits from the bottom of the pot . Cook
until vegetables are softened and lightly brown,
about 5 minutes, stir 2-3 times . Add the wine;
simmer until completely evaporated .
4 . Stir in tomatoes, stock, tomato paste and bay
leaves . Return shanks to the pot and nestle into
the cooking liquid . Liquid should come halfway
up the meat . Cover with lid and switch unit to
Slow Cook on Low for 6 hours .
5 . To serve, stir in parsley; adjust seasoning to
taste .
16