Slow Cooker Corned Beef and Cabbage Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 to 3 1⁄2-pound ready-to-cook corned beef, preferably flat-cut
1 1⁄4 cups semi-dry white wine, such as Riesling
1 pound red or Yukon gold potatoes, cut into 1- to 2-inch pieces
2 to 3 large carrots (about 1⁄2 pound), peeled and cut into 1- to 2-inch pieces
1⁄2 small head green or savoy cabbage (about 1 pound), core left intact, cut into 4 wedges
3 tablespoons Dijon mustard, plus more for serving
2 tablespoons honey
Flaky sea salt, if necessary
Black pepper
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Directions: |
Directions:Step 1
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-inch thick, to keep the meat moist.
Step 2
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.
Step 3
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.)
Step 4
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.
Step 5
Let the corned beef rest for 5 to 10 minutes then slice it against
the grain into 1⁄2-inch 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. |
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Number Of
Servings: |
Number Of
Servings:4-6 |
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