Specifications
Corned Beef with Vegetables
First Cooking
cooking spray
2 pounds (1 kg) corned beef,
first cut (flat)
1 onion, peeled and cut into 2-inch
(5 cm) pieces
1 carrot, peeled and cut into 2-inch
(5 cm) pieces
1 stalk celery, with tops,
cut into 2-inch (5 cm) pieces
3 whole parsley stalks
1 bay leaf
teaspoon (2 ml) peppercorns
3 cups (750 ml) water
To finish
Sauce
¼ cup (50 ml) orange marmalade
¼ cup (50 ml) Dijon-style mustard
1½ tablespoons (25 ml) real maple
syrup (not pancake syrup) or
honey
Vegetables
½ pound (250 g) 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 (500 g) new potatoes,
skins on, cut into serving pieces
1 pound (500 g) cabbage cut
lengthwise through the root end
into 8 pieces
Serves 4 to 6
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
onion, carrot, celery, parsley, bay leaf and peppercorns. Pour in water to cover. Cover
pot and press the on/off button to turn the unit on. Set time to 10 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 (190°C).
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.Pour cooking liquid into a Cuisinart
®
6-quart (5.7 L) saucepan.
Add onions, carrots, celery and new potatoes. Top with the cabbage. (You will not
have enough liquid to cover – the cabbage steams on top.) Cover and simmer until
vegetables are tender, 30 to 45 minutes. To serve, cut meat into thin slices and
surround with vegetables. Serve the flavourful broth on the side.
Nutritional information per serving (based on 6 servings):
Calories 669 (42% from fat) • carb. 62g • pro. 37g • fat 32g • sat. fat 10g
• chol. 157mg • sod. 2545mg • calc. 188mg • fiber 14g
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ENTRÉES & SAUCES ENTRÉES & SAUCES
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