13
2. Cover and switch unit to Slow Cook on
Low for 16 hours.
3. Once unit switches to Keep Warm,
taste and adjust seasoning
accordingly.
Note: If you have time, you can brown
the lamb prior to slow cooking. Do this
in Brown/Sauté at 400˚F prior to the
first step.
Nutritional information per serving (1 cup):
Calories 313 (20% from fat) • carb. 35g • pro. 28g
• fat 7g • sat. fat 2g • chol. 73mg • sod. 347mg
• calc. 82mg • fiber 6g
Caldo Verde
This satisfying soup of Portuguese origin is
perfect on a cold winter evening.
Settings: Brown/Sauté
Slow Cook
Makes about 9 cups
½ teaspoon olive oil, plus more if
necessary
½ pound smoked Spanish chorizo, cut
in half lengthwise and then cut into
½-inch slices
1 small onion, peeled and finely
chopped
4 garlic cloves, peeled and crushed
½ pound kale, rough stems removed
and roughly chopped
1 pound Yukon Gold potatoes, cut into
1-inch pieces
1 teaspoon kosher salt
¼ teaspoon freshly ground black
pepper
6 cups chicken broth, low sodium
1. Put the olive oil into the cooking pot of
the Multicooker set to Brown/Sauté at
400°F. Once preheated, add the
chorizo. Cook until chorizo is browned
on both sides, about 8 minutes. You
should have ½ tablespoon of oil
remaining in the cooking pot. If the pan
is dry, add more olive oil. If there is an
excessive amount of oil, carefully wipe
out with a paper towel or drain off in a
separate container.
2. Stir in the onion and garlic and cook
until softened. Stir in the kale,
potatoes, salt and pepper and toss to
evenly coat with the oil. Finally stir in
the chicken broth. Cover and switch
unit to Slow Cook on High for 4 hours.
3. When time has expired, unit will switch
to Keep Warm. Taste and adjust
seasoning as desired.
Nutritional information per cup:
Calories 202 (48% from fat) • carb.15g • pro. 11g
• fat 11g • sat. fat 4g • chol. 22mg • sod. 627mg
• calc. 47mg • fiber 1g
Entrées
Brisket of Beef
Also delicious with bottom round or chuck.
Settings: Slow Cook
Brown/Sauté
Makes 6 servings
1 large onion, peeled, halved and
sliced
1 garlic clove, peeled and smashed
1 medium carrot, peeled and cut into
1-inch rounds
1 medium celery stalk, cut into 1-inch
slices
2 sprigs fresh thyme
1 beef brisket (2 pounds), first cut
½ teaspoon kosher salt
½ teaspoon freshly ground black
pepper
½ cup red wine
½ cup beef stock, low sodium
¼ cup tomato paste
1. Put the onion, garlic, carrot, celery and
thyme in the cooking pot of the
Multicooker.
2. Season the brisket on both sides with the
salt and pepper. Place on top of the
vegetables. Stir the wine, stock and
tomato paste together in a large
measuring cup; pour over the seasoned
beef.
3. Cover and set the unit to Slow Cook on
Low for 12 hours.
