Cuisinart PSC-350 User Manual

Page 36

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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 0 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.
Pour cooking liquid into a Cuisinart

-quart 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, 0 to
minutes. To serve, cut meat into thin slices and surround with vegetables. Serve
the flavorful 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