Subj : Crockpot N.Y. Times - 31
To   : All
From : Dave Drum
Date : Sun Mar 31 2024 16:37:00

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Slow Cooker Corned Beef & Cabbage
Categories: Beef, Vegetables, Potatoes, Wine
     Yield: 4 servings

 3 1/2 lb Ready-to-cook corned beef;
          - preferably flat-cut
 1 1/4 c  Semi-dry white wine
     1 lb Red or Yukon gold potatoes;
          - in 1" to 2" pieces
     3 lg Carrots; peeled, in 1" to 2"
          - pieces
   1/2 sm Head green or savoy cabbage;
          - core left intact, in 4
          - wedges
     3 tb Dijon mustard; more for
          - serving
     2 tb Honey
          Salt; if necessary
          Black pepper

 Remove the corned beef from its packaging in the sink
 and reserve the spice packet. Rinse the beef well under
 cold running water and pat it dry with paper towels. (If
 you don't rinse off the brine, the meat will be too
 salty.) If there is a substantial fat cap on top of the
 beef, place the beef on a cutting board and trim most of
 it, if you'd like. (The fat will not completely render
 away during cooking.) Be sure to leave at least a thin
 layer of fat on top, about 1/8" to 1/4" thick, to keep
 the meat moist.

 Transfer the corned beef into a 6 to 8 quart slow cooker
 with the fat cap facing up. Add the wine and the spices
 from the packet. Cook on high for 4 hours.

 Reduce the heat to low. Baste the beef with the cooking
 liquid. Drop the potatoes and carrots into the liquid
 surrounding the beef. Lay the cabbage wedges on top.
 Cook on low for 4 hours, or until the vegetables and
 beef are tender. (A paring knife should slip easily into
 the beef, though the meat shouldn't be falling apart.)

 Heat the broiler to high. Stir together the mustard and
 honey in a small bowl. Using tongs, remove the corned
 beef from the slow cooker and put it on a foil-lined
 sheet pan. Spread the honey-mustard all over the top and
 sides of the beef and place it under the broiler. Cook
 until the glaze bubbles and caramelizes in spots, about
 3 minutes.

 Let the corned beef rest for 5 to 10 minutes then slice
 it against the grain into 1/2" slabs. Place the beef
 slices on the serving platter alongside the vegetables
 and drizzle everything with a little bit of the cooking
 liquid. Taste the vegetables, and season them with flaky
 sea salt, if necessary. (The beef will not need to be
 seasoned with salt.) Season the beef and vegetables to
 taste with black pepper. Serve with Dijon mustard.

 By: Sarah DiGregorio

 Yield: 4 servings

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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