Specifications

6
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entrÉeS & SauceS
(continued)
Corned Beef with Vegetables
First Cooking
cooking spray
4 pounds (1.8 kg) corned beef,
first cut (flat)
2 onions, peeled and cut into 2-inch
(5 cm) pieces
2 carrots, peeled and cut into 2-inch
(5 cm) pieces
2 celery stalks with tops, cut into 2-inch
(5 cm) pieces
5 whole parsley sprigs
1 bay leaf
1 teaspoon (5 ml) peppercorns
6 cups (1.5 L) water
To Finish
Sauce
¹∕
³
cup (83 ml) orange marmalade
¹∕
³
cup (83 ml) Dijon-style mustard
2 tablespoons (30 ml) real maple syrup
(not pancake syrup) or honey
Vegetables
1 pound (454 g) 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 (908 g) new potatoes, skins
on, cut into serving pieces
1½ pounds (680 g) 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 cook-
ing 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 (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.
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