Bedienungsanleitung Bon Appetit BA-3800 O (Seite 3 von 9) (Englisch)

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BEEF BOURGUIGNONNE

– 

sprigs thyme

sprigs lat-leaf parsley

bay leaves

whole black peppercorns

cup all-purpose lour

lb. beef chuck, trimmed, cubed

Tbsp. olive oil, divided

onion, chopped

garlic cloves, crushed

oz. crimini (baby bella)

mushrooms

Tbsp. tomato paste

Tbsp. brandy

cups low-salt beef broth

cup red wine, preferably

Pinot Noir

pearl onions, peeled

plum tomatoes, diced

medium carrots, peeled, sliced

into ¼"-thick rounds

tsp. kosher salt plus more for

seasoning

 : Cheesecloth

Place thyme, parsley, bay leaves, and

peppercorns in center of a single layer

of cheesecloth. Gather up edges; tie

with kitchen twine to form a bundle for

bouquet garni. Place lour in a medium

bowl; add beef and toss to coat.

Press Warm; set timer for 25 minutes

(add or subtract time as needed) and

press Start to heat the pressure cooker.

Heat 2 Tbsp. oil in the pot. Working in

batches, shake o excess lour from meat

and cook, turning occasionally, until

browned, about 10 minutes. Transfer to

a plate and set aside.

Add chopped onion and remaining

1 Tbsp. oil to pot. Cook, stirring

occasionally, for 2 minutes. Add garlic

and cook for 1 minute. Add mushrooms

and cook, stirring occasionally, until

lightly golden, about 6 minutes. Add

tomato paste and cook, stirring often,

for 2 minutes. Add brandy and cook until

liquid is absorbed, about 2 minutes. Add

broth, wine, pearl onions, tomatoes,

carrots, 2 tsp. salt, the reserved bouquet

garni, and beef with any juices from the

plate. Lock lid in place, making sure vent

is sealed. Press Warm; set timer for

15 minutes and press Start again to cook.

Let pressure release naturally. Remove

lid. Press Warm; set timer for 15 minutes

and press Start again. Heat stew until

thickened, about 15 minutes longer. Press

Cancel to stop cooking. Remove bouquet

garni and season to taste with salt.

RAGÙ BOLOGNESE

– 

Tbsp. olive oil

oz. pancetta (Italian bacon), cut

into ⅛" cubes

onion, inely chopped

carrot, peeled, inely chopped

celery stalk, inely chopped

garlic cloves, crushed

cup tomato paste

tsp. crushed red pepper lakes

oz. ground beef

oz. ground pork

oz. ground veal

cup red wine

cup milk

cup low-salt chicken broth

Tbsp. heavy cream (optional)

Kosher salt

lb. pasta (such as fettuccine or

pappardelle), cooked al dente

Press Warm; set timer for 30 minutes

(add or subtract time as needed) and

press Start to heat the pressure cooker.

Heat oil in the pot. Add pancetta and

cook, stirring, until golden brown, about

5 minutes. Add onion, carrot, and celery

and cook, stirring often, for 5 minutes.

Add garlic and cook, stirring often, for

1 minute. Add tomato paste and red

pepper lakes and cook, stirring often,

for 2 minutes. Add beef, pork, and veal.

Cook, breaking into small pieces with

the back of a wooden spoon and stirring

occasionally, until lightly browned, about

10 minutes. Add wine and cook for

2 minutes; add milk and broth. Lock lid in

place, making sure vent is sealed. Press

Warm; set timer for 15 minutes and press

Start again to cook.

Release pressure manually by opening

vent. Remove lid; add cream, if using.

Press Warm; set timer for 10 minutes

and press Start again. Continue cooking,

uncovered, until thickened, 5–10

minutes. Press Cancel to stop cooking.

Season to taste with salt.

Add pasta to ragù and toss to coat. Divide

among pasta bowls to serve.

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