Specifications
› Corned Beef with Vegetable .................................... 40
› New England Short Ribs ....................................... 42
› Pulled Pork Barbecue ......................................... 43
› Braised Veal Shanks . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 44
› Slow Cooked Lamb Shanks with White Beans .....................46
› Penne Lasagna ..............................................48
› Macaroni with Four Cheeses .................................... 50
› Tomato Sauce ................................................51
Side Di e
› New Potatoes with Rosemary ................................... 52
› "Almost" Baked Potatoes .......................................52
› Warm Baked Potato Salad...................................... 53
› Butternut Squash & Mushroom Scallop ........................... 54
› Ratatouille .................................................. 55
› Roasted Beet Salad ........................................... 56
› Stewed Green Beans & Tomatoes ................................ 57
› Succotash ................................................... 58
› Sweet Potatoes & Apples . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 59
› Vegetable Tian ..............................................60
› Wild Mushroom Ragout ....................................... 61
De e & Mo e
› Ginger Poached Pears .........................................62
› Honey Yogurt Cream ......................................... 63
› Chocolate Glaze ............................................. 63
› Stewed Rhubarb .............................................64
› Baked Apples ............................................... 65
› Winter Fruit Crisp ...........................................66
› Mulled Cider ................................................ 67
› Irish Oatmeal ................................................ 68
Beef Stock
2 pounds (1 kg) beef and/or
veal bones
1 pound (500 g) beef chuck or
other stew beef, cut into 1-inch
(2.5 cm) cubes
1 large carrot, peeled,
cut into 3-inch (7.5 cm) lengths
1 celery rib, cut into 3-inch
(7.5 cm) lengths
1 large onion, peeled and quartered
2 tablespoons (30 ml) olive or
vegetable oil
6 fresh chives
6 parsley sprigs
6 thyme sprigs
3 garlic cloves
12 peppercorns
Preheat oven to 425°F (220°C). Arrange bones, beef cubes, and vegetables in a
shallow roasting pan. Drizzle with oil and toss to coat. Roast for 25 minutes, then
turn and roast for an additional 25 minutes. Tie chives, parsley and thyme into a
bundle using butcher’s twine.
Transfer browned bones, meat, and vegetables to the ceramic pot of the Cuisinart
®
Slow Cooker. Add bundle of herbs, garlic cloves and peppercorns. Cover with 6 cups
(1.5 L) cold water. Cover and press the on/off button to turn the unit on. Set time to
8 hours and press Low; slow cooker will automatically switch to Warm when cooking
time has elapsed. Strain, reserving stock; discard solids. Cover and refrigerate. Fat will
solidify and come to the top. Remove and discard fat. Keep stock refrigerated until
ready to use, up to 5 days, or freeze.
Hint: Freeze in 1-cup (250 ml) amounts to thaw and use.
Nutritional information per serving (1 cup [250 ml]):
Calories 17 (1% from fat) • carb. 18g • pro. 38g • fat 2g • sat. fat 0g
• chol. 0mg • sod. 20mg • calc. 14mg • fiber 0g
Makes 6 cups (1.5 L)
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SOUPS/STOCKS