• Crockpot N.Y. Times - 31

    From Dave Drum@1:2320/105 to All on Sun Mar 31 16:36:00 2024
    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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