Cuisinart CPC-600 Operations Instructions download pdf (Page 20)

the ground beef in 4 batches, breaking up

meat with a wooden spatula, until browned,

about 3 to 5 minutes. Move meat as little

as possible while browning for best results.

Remove to a bowl as meat is browned.

Turn off. Select Sauté. Add chopped onion,

carrots, celery, garlic and basil to the cooking

pot. Cook, stirring for 2 to 3 minutes until

the onion becomes translucent and the basil

becomes aromatic. Stir in wine and cook for

2 to 3 minutes to reduce by about half. Add

the tomatoes, tomato paste, water, bay leaf,

and salt to the cooking pot and stir. Return

the ground beef and any accumulated juices

to the cooking pot. Turn off.

Cover and lock lid in place. Select High

Pressure and set timer for 20 minutes. When

audible beep sounds, use Natural Pressure

Release. When float valve drops, remove

lid, tilting away from you to allow steam to

disperse. Stir. Remove and discard bay leaf

before serving.

Serve with your favorite pasta and freshly

grated Parmesan cheese.

Nutritional information per serving (one cup):

Calories 199 (44% from fat) • carb. 13g • pro. 14g

• fat 10g • sat. fat 3g • chol. 41mg • sod. 345mg

• calc. 47mg • fiber 3g

Mediterranean Brisket

of Beef

This preparation is also delicious using a pot

roast cut of meat such as bottom round or

rump roast.

Makes 4 servings

1 beef brisket, about 2½ to

3 pounds

1 teaspoon kosher salt

1 teaspoon freshly ground pepper

1 tablespoon extra virgin olive oil

1 pound onions, peeled,

cut into ½-inch lengthwise slices

3 cloves garlic, peeled and

chopped

12 ounces white button or cremini

mushrooms, cleaned and halved

1 teaspoon thyme

1 teaspoon basil

1 can (15-ounce) diced tomatoes,

drained (discard liquid)

½ cup low-sodium beef broth

or stock

1 pound baby-cut carrots

Use a sharp knife to score the “fat cap” of

the meat (do not remove the fat, it helps

to keep the meat moist and tender) so that

it will not curl when browned. Season the

meat on both sides with the kosher salt and

pepper. Select Browning and add olive oil

to the cooking pot of the Cuisinart

™

Electric

Pressure Cooker. When hot, brown seasoned

brisket on both sides, about 5 minutes per

side. Remove and place on a plate. Select

Sauté and add onions and garlic. Cook for

2 to 3 minutes. Add the mushrooms, thyme

and basil. Cook, stirring for 5 minutes. Stir

in the drained tomatoes and stock; cook for

4 to 5 minutes. Add the browned brisket to

the cooking pot, topping it with some of the

vegetable mixture. Add carrots on top. Cover

and lock lid in place. Select High Pressure

and set timer for 55 minutes. When audible

beep sounds, use Natural Pressure Release

to release pressure. When float valve drops,

remove lid carefully, tilting away from you to

allow steam to disperse.

To serve, remove the brisket and vegetables

and arrange on a warm platter. Cover loosely

with foil. Strain the fat from the pan juices or

remove with a fat mop. Sauce can be served

as is, or for a slightly thicker sauce, select

Simmer and cook sauce for 5 to 10 minutes.

After the brisket has rested for about 10

minutes, slice thinly and serve with sauce

and vegetables.

Nutritional information per serving:

Calories 355 (21% from fat) • carb. 15g • pro. 54g

• fat 8g • sat. fat 2g • chol. 98mg • sod. 481mg

• calc. 58mg • fiber 4g

For Mediterranean Pot Roast:

Substitute a 3-to 3½-pound bottom round

roast (pot roast) for the brisket. Follow

instructions for browning and preparing the

vegetables, but do not add carrots. Select

High Pressure and set timer for 99 minutes.

When audible beep sounds, use Natural

Pressure Release to release pressure. When

float valve drops, remove lid carefully, tilting

away from you to allow steam to disperse.

Add carrots to cooking pot. Select High

Pressure and set timer for 8 minutes. When

audible beep sounds, use Quick Pressure

Release to release pressure. When float valve

drops, remove lid carefully, tilting away from

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Cuisinart CPC-600 Operations Instructions Page 20

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