Calphalon 1779208 manual Papaya Hoisin Braised Beef Short Ribs, Pork & Navy Bean Cassoulet, Serves

Papaya Hoisin Braised Beef Short Ribs

Serves 8

Ingredients

3 lbs. beef short ribs about 2" in length ½ tsp. salt

¼tsp. freshly ground black pepper 3 Tbsp. olive oil

1 onion, finely diced

4 cloves garlic, chopped

4 Tbsp. tomato paste ½ c. hoisin sauce

¼c. soy sauce

3 c. beef stock

2 bay leaves

1 papaya peeled, seeded and diced

Directions

Season the ribs with salt and pepper. Heat a Calphalon 5 Qt. Dutch oven over medium-high heat. Add 2 tablespoons olive oil and heat for one minute. Sear the short ribs, browning all sides. Remove ribs from pan and add to the slow cooker crock. Pour off any excess fat from the pan, and add 1 tablespoon olive oil, heat for a minute. Add the onions and sauté until translucent. Add the garlic and sauté 1 minute longer. Add the tomato paste and sauté for about a minute while mixing well. Transfer onion mixture to slow cooker and toss to coat ribs.

Add all the other ingredients to the crock, cover and cook for 10 hours using the Auto setting or 2 hours on High and 8 hours on Low. At end of the cooking time, the ribs should be tender and fall off the bone. Remove ribs from the liquid, set aside and cover with foil to keep warm.

Remove and discard bay leaves and carefully place the mixture in a blender and puree until smooth. Add pureed liquid back to slow cooker crock, add ribs and serve when ready. Serve with jasmine rice or mashed sweet potatoes.

Pork & Navy Bean Cassoulet

Serves 8–12

Ingredients

3 lbs. boneless pork shoulder, cut into 1" dice

2 c. onion, diced

4 cloves garlic, minced

3 Tbsp. olive oil

2 c. chicken stock

3 c. canned tomatoes with juice, coarsely chopped

4 c. carrots, peeled and cut into ½" slice

2 c. dried navy beans, rinsed

3 sprigs fresh rosemary

6 sprigs fresh thyme

1 tsp. sea salt

½ tsp. freshly ground black pepper

Garnish

2 Tbsp. fresh Italian parsley, chopped

Directions

Trim fat from pork and cut into 1" dice. Preheat a 12" Calphalon omelette pan add olive oil and heat for an additional minute. Brown the pork well on all sides and add to the slow cooker crock. In the same pan, cook onions and garlic until onion is tender. Add onions and garlic along with remaining ingredients to the slow cooker crock and cook for 8 hours using the Auto setting or 2 hours on High and 6 hours on Low. At four hours, when pork is tender, check seasoning and adjust with salt and more pepper if required. Remove rosemary and thyme sprigs and top with parsley. Serve with hot, crusty French bread, rice or mashed potatoes.

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