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entrÉeS & SauceS
(continued)
Corned Beef with Vegetables
First Cooking
cooking spray
4 pounds corned beef, first cut (flat)
2 onions, peeled and cut into
2-inch pieces
2 carrots, peeled and cut into
2-inch pieces
2 celery stalks with tops,
cut into 2-inch pieces
5 whole parsley sprigs
1 bay leaf
1 teaspoon peppercorns
6 cups water
To Finish
Sauce
¹∕
³
cup orange marmalade
¹∕
³
cup Dijon-style mustard
2 tablespoons real maple syrup
(not pancake syrup) or honey
Vegetables
1 pound onions, peeled, cut in half
through root end
8 carrots, peeled, cut into large
serving pieces
4 celery stalks, cut into serving
pieces
2 pounds new potatoes, skins on,
cut into serving pieces
1½ pounds cabbage cut lengthwise
through the root end into 8 pieces
Makes 8 servings
Lightly coat the interior of the ceramic pot of the Cuisinart
®
Slow Cooker with
cooking spray. Rinse the corned beef with fresh water. Place it in the pot with the
onions, carrots, celery, parsley, bay leaf and peppercorns. Pour in water to cover.
Cover and press the on/off button to turn the unit on. Set time to 8 hours and
press Low; slow cooker will automatically switch to Warm when cooking time has
elapsed. 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 meat in
small roasting pan; heat about 30 to 45 minutes, brushing meat with glaze once or
twice.