TEFAL CLIPSO+ Guia Del Usuario página 66

Pork
Pot roast pork
1 kg boneless rack or loin of pork (keep the bones), 1 tablespoon groundnut oil, 30g butter,
3 cloves garlic, 2 onions, 2 carrots (diced), 2 teaspoons sugar, 2 glasses (250 ml) white wine,
1 bouquet garni, salt, pepper.
Serves 4
Preparation time: 20 min
Valve position:
Cooking time: 33 min
Beef
Pot-au-feu beef stew
1.2 kg of beef (topside or blade roast, ox tail, a little beef rib end), cut into cubes, 2 marrow
bones, 800 g of large potatoes, half a lemon, one onion studded with cloves, 3 carrots, 3 leeks
tied up, 3 turnips, 1 celery stick, 1/2 celeriac, 1 garlic clove, 1 bouquet garni, 4 tablespoons of
Port wine, 4 slices of toasted wholemeal bread rubbed with garlic, pickles, whole salt, salt,
pepper.
Serves 4
Preparation time: 20 min
Valve position:
Cooking time: 20 min
+ 20 min
62
In the pressure cooker, brown the meat and the
crushed bones in the oil and butter. Season. Add the
unpeeled garlic, onions, carrots and sugar; brown for 5
minutes over a high heat. Pour in the white wine and
1 glass (125 ml) water, add the bouquet garni. Close
the pressure cooker. When the valve begins to hiss,
lower the heat and leave it to cook for the time stated.
Release the pressure slowly.
Remove the joint and allow the cooking liquid to
reduce over a high heat until a thick stock is obtained.
Take out the bouquet garni and cloves of garlic. Slice
the joint into thick slices and pour the stock over them.
Wash and peel the vegetables, cut them into pieces. Pour
2 litres of water into the pressure cooker, and add the
onion, carrots, leeks, turnips, celeriac, the garlic clove, the
celery stick and the bouquet garni of herbs. Season. Bring
to the boil, and then add the cubed meat. Cook for 10
minutes, without the lid on, over low heat while regularly
skimming off the foam that forms on the surface.
Close the pressure cooker. As soon as the valve starts to
hiss, lower the heat and leave to cook for 20 minutes. Use
slow pressure release method, open the pressure cooker.
Remove the carrots, leeks, turnips and the celeriac and
keep warm. Close the pressure cooker once again. As
soon as the valve starts to hiss, lower the heat and leave
to cook for an additional 20 minutes. Once cooked, open
the pressure cooker.