Bedienungsanleitung Cooks Essentials 99740 (Seite 15 von 16) (Englisch)

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minutes, see pages 5-6 for instructions, cover and press Start/Stop button. Let the

pressure release naturally, about 5 minutes. Place breasts or chops on a plate and

cover with sauce or gravy. Season to taste, garnish with scallion flowers and serve.

Bob's Short Ribs

Serves: 6

8 4 inch bone-in beef short ribs, uniform in size

2 cups white flour

Salt and pepper to taste

1 whole onion, chopped

2 cups leeks, sliced 1/4 inch thick

Two large carrots, thinly sliced

1 stock celery, sliced 1/4 inch thick

2 cloves garlic, thinly sliced

1 cup good quality red wine (I like Cabernet or Merlot),

3 cups veal stock (Chicken or beef can be substituted in a pinch)

2 sprigs fresh rosemary (1 Tbs of dry can be substituted)

The zest of one whole lemon (A fine grater like a Microplane works perfect to create

the perfect Zest.)

Season the ribs with salt and pepper, and then dredge them in the flour. Shake off

the excess flour so that a fine powder remains. This flour will help in the browning

process, and will later provide some thickening to the sauce as it reduces. Press the

Brown button, press Start/Stop button, add the oil. When the oil is just smoking

hot, add the ribs in batches turning until they are brown on each side. I often use

another fry pan on my stovetop to speed up the process of browning the meat and

vegetables. Set the ribs aside; add the onion, leeks, carrots and celery. Let them

sauté until golden brown. Deglaze the pan or pans with the red wine, scraping the

bottom(s) to get all the good browned bits dissolved in the wine. Reduce the wine

to half. Press the

Start/Stop button.

Return the ribs and all the remaining ingredients to the cooker. You will need to

stack the ribs in two layers. They will almost be covered with stock. Lock the lid in

place, and set on high for 100 minutes (see pages 5-6 for instr

uctions).

Normally in an oven braise I would cook these tough old ribs at 250 degrees F for

5 hours, or 300 minutes. With the pressure cooker the ribs will be done in 1/3 the

another 10 minutes on high. Use fast release and remove the lid. Add the carrots,

potatoes and onions. Replace the lid; lock in place (see pages 5-6 for instructions)

set cooker on high for five minutes. Reduce pressure with quick release.

Remove the roast and the vegetables to a serving platter. To thicken the gravy, with

lid off, press

Brown button. Press Start/Stop Button. Add the sweet butter and

flour mixture. Bring to a simmer, stirring constantly until gravy reaches your desired

consistency. Pour gravy into gravy boat or pour directly over meat and vegetables

and serve. Yummy!!

Corned Beef and Cabbage

A delicious dish that usually takes hours to get tender; now, you can do it in under

an hour.

Serves: 8

2 pounds corned beef, eye of round beef, trimmed of fat

2 cups chicken broth

2 cups water

3 bay leaves

8 peppercorns

1/4 cup apple cider vinegar

8 medium new red or white potatoes left whole

8 cups coarsely sliced cabbage

Place beef in pressure cooker. Add stock, water, bay leaves, peppercorns, and

vinegar. Lock lid in place and follow instructions on pages 5-6 on how to operate.

Set to high pressure for 40 minutes. Let pressure drop naturally for 10 minutes;

quick-release any remaining pressure. Add potatoes. Lock lid in place, set cooker

to high for 8 minutes. Quick-release pressure. Add cabbage. Cook, loosely

covered (don't lock lid), until cabbage is crisp-tender, 5-6 minutes. Transfer beef,

potatoes, and cabbage to a ser

ving platter and garnish with parsley, if you like.

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