15
1 cup water (approximately)
1 tablespoon whole peppercorns
¼ teaspoon whole cloves
1½ teaspoons dill seed
2 tablespoons whole grain mustard
¼ cup packed dark brown sugar
Vegetables (to finish):
2 carrots, peeled and cut into 2-inch
pieces
¾ pound new potatoes, halved
¾ pound green cabbage, cut
lengthwise into 8 pieces
1. Put the onion, carrot and celery into the
cooking pot of the Multicooker. Lay the
beef on top and pour in the beer and
enough water (about 1 cup) so the liquid
comes ¾ of the way up the vegetables
and beef. Top with the peppercorns,
cloves, dill seed, mustard and sugar.
Cover and set to Slow Cook on Low for
12 hours.
2. At the end of slow cooking remove the
meat, set on a tray, and cover with foil.
Strain the liquid, discarding the solids.
Degrease the liquid and return to the
cooking pot.
3. Set on Brown/Sauté at 300°F. Add the
carrots, potatoes and cabbage. Simmer
25 to 30 minutes, or until vegetables are
tender and cooked through.
4. Thinly slice the meat and return to the
cooking pot with the vegetables to warm
through. Serve.
Nutritional information per serving
(based on 6 servings):
Calories 346 (44% from fat) • carb. 5g • pro. 14g
• fat 17g • sat. fat 5g • chol. 61mg • sod. 1498mg
• calc. 47mg • fiber 3g
Lemon Chicken with
Rosemary
By the end of the cooking time, the chicken
in this dish falls apart, making a light and
lemony dish that will soon be a favorite.
Settings: Brown/Sauté
Slow Cook
Makes 6 servings
1 teaspoon olive oil
6 bone-in chicken thighs, trimmed of
excess fat (about 1½ pounds)
1 teaspoon kosher salt, divided
¼ teaspoon freshly ground black
pepper
¼ cup unbleached, all-purpose flour
1 large onion, peeled, halved and
sliced
3 garlic cloves, peeled and finely
chopped
1 fresh rosemary sprig
¼ cup fresh lemon juice
½ cup chicken broth, low sodium
1 teaspoon lemon zest
6 thin slices lemon
chopped rosemary for garnish
(optional)
1. Put the oil into the cooking pot of the
Multicooker set to Brown/Sauté at 400°F.
2. Season the chicken thighs on both sides
with ½ teaspoon of salt and all of the
pepper. Dredge the chicken thighs in flour
to lightly coat.
3. Once unit has preheated, put the chicken,
skin side down, into the cooking pot.
Brown on both sides, about 10 minutes
per side. Remove and reserve.
4. Reduce heat to 350°F. Sauté onion and
garlic for 4 to 5 minutes until softened.
Stir in the rosemary sprig and remaining ½
teaspoon of salt. Add the lemon juice,
scraping up any brown bits that may
remain on the cooking surface with a
wooden spoon. Let juice come to a boil
and reduce by half, about 30 seconds.
Add the chicken broth and lemon zest and
let come to a boil.
5. Nestle the browned chicken thighs in the
onion mixture. Place lemon slices on top
of the chicken.
6. Switch unit to Slow Cook on Low for 5
hours. Cover and cook until thighs are
very tender.
7. When time has expired, unit will switch to
Keep Warm. Garnish with the chopped
rosemary if desired. Serve immediately in
shallow bowls with rice or mashed
potatoes.
Nutritional information per serving:
Calories 242 (57% from fat) • carb. 8g • pro. 18g
• fat 15g • sat. fat 4g • chol. 79mg • sod. 459mg
• calc. 22mg • fiber 1g
