Cuisinart PSC-650 - Manual (Page 43)

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Corned Beef with Vegetables
First Cooking
cooking spray
pounds corned beef, first cut (flat)
onions, peeled and cut into
-inch pieces
carrots, peeled and cut into
-inch pieces
celery stalks with tops,
cut into -inch pieces
whole parsley sprigs
bay leaf
teaspoon peppercorns
cups water
To Finish
Sauce
¹∕³ cup orange marmalade
¹∕³ cup Dijon-style mustard
tablespoons real maple syrup
(not pancake syrup) or honey
Vegetables
pound onions, peeled, cut in half
through root end
carrots, peeled, cut into large
serving pieces
celery stalks, cut into serving
pieces
pounds new potatoes, skins on,
cut into serving pieces
½ pounds cabbage cut lengthwise
through the root end into 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 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 °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 0 to minutes, brushing meat with glaze once or
twice.