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Corned Beef with Vegetables
◆
41
entrÉeS & SauceS
First Cooking
cooking spray
2 pounds corned beef, first cut (flat)
1 onion, peeled and cut into
2-inch pieces
1 carrot, peeled and cut into
2-inch pieces
1 stalk celery, with tops,
cut into 2-inch pieces
3 whole parsley stalks
1 bay leaf
½ teaspoon peppercorns
3 cups water
To finish
Sauce
¼ cup orange marmalade
¼ cup Dijon-style mustard
1½ tablespoons real maple syrup
(not pancake syrup) or honey
Vegetables
½ pound onions, peeled, cut in half
through root end
4 carrots, peeled, cut into large
serving pieces
2 stalks celery, cut into serving
pieces
1 pound new potatoes, skins on,
cut into serving pieces
1 pound cabbage cut lengthwise
through the root end into 8 pieces
Serves 4 to 6
Lightly coat the interior of the ceramic pot of a Cuisinart
®
Slow Cooker with
cooking spray. Rinse the corned beef with fresh water. Place it in the pot with the
onion, carrot, parsley, celery, bay leaf and peppercorns. Pour in water to cover.
Cover and cook on Low for 8 hours, using Timer function – Slow Cooker will auto-
matically switch to Warm.
When meat is done, transfer to a resealable container with the vegetables and
cooking liquid. Cover and refrigerate overnight. The meat can stay like this for
up to two days.
When you are ready to finish the corned beef, preheat oven to 375°F. Remove
meat from cooking liquid; cut off and discard any visible fat. Strain liquid to
degrease juices. Discard vegetables; reserve liquid.
Combine marmalade, mustard and maple syrup in a small bowl; spread or brush
over the top and sides of meat. Set in small roasting pan; heat about 30 to 45 min-
utes, brushing meat with glaze once or twice.
(continued)
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