Wolfgang Puck BPCRM500, Use And Care Manual

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Corned Beef and Cabbage
4 - 5 Servings
INGREDIENTS
2 1/2 pounds corned beef brisket with seasoning packet
1 bottle (12 ounces) beer
1 medium onion, cut in half lengthwise
2 whole garlic cloves
1 1/2 cups beef stock
4 medium red potatoes, scrubbed, peeled and halved
1 small head cabbage, cut into 4 wedges
1 cup baby carrots
METHOD
1. Rinse corned beef and trim any excess fat.
2.
Place brisket, contents of seasoning packet, beer, onion, garlic and stock
into pressure cooker; secure lid.
3.
Set Pressure Release Device to SEAL and timer to 80 minutes.
4. When cooking is complete, let pressure release naturally.
5.
Remove lid, add remaining vegetables then secure lid.
6. Reset timer to 10 minutes.
7.
When cooking is complete, let pressure release naturally.
8. Serve on a platter covered with hot stock.
9.
Serve mustard and horseradish on the side if desired.
Pot Roast
4 - 5 Servings
INGREDIENTS
2-2 1/2 pounds beef roast (such as California chuck, roast bone-in or out),
trimmed of excess fat
1/2 tablespoon salt
1 teaspoon pepper
1 teaspoon garlic powder
1 tablespoon olive oil
2 cups beef stock
1 can (5.5 ounces) V-8 juice
1 medium onion, quartered
2 cloves garlic
3 sprigs fresh thyme (or 1 tablespoon dry)
3 stalks celery, cut into 1-inch pieces
5 medium creamer potatoes halved
8 ounces baby carrots
1 tablespoon flour
1 tablespoon butter, room temperature
METHOD
1.
Season roast with salt, pepper and garlic powder.
2. Set timer to 20 minutes and let pressure cooker preheat for 5 minutes
with the lid off.
3. Add the oil to the pressure cooker.
4.
When oil is hot, add the roast and sear well on both sides.
5. Add stock, V-8 juice. onion, garlic, thyme and celery; secure lid.
6.
Set Pressure Release Device to SEAL and reset timer to 60 minutes.
7. When cooking is complete, let pressure release naturally.
8.
Remove lid then add potatoes and carrots; secure lid.
9. Reset timer to 6 minutes.
10.
When cooking is complete, let pressure release naturally then remove lid.
11. In a separate bowl, mix flour with butter until a paste is formed. Add a
half cup of hot stock to flour mixture: mix until smooth.
12. Remove pot roast and vegetables to a platter and keep warm.
13.
Slowly add butter mixture back into pressure cooker, stirring constantly.
14. Reset timer again for 6 minutes and bring to a boil, uncovered, to thicken
sauce. Pour sauce over roast or serve on the side.