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

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