Cuisinart MSC-600 Instruction Booklet - Page 23

21

Corned Beef with

Vegetables

Takes a couple of days – well worth the wait.

Settings: Brown/Sauté

Slow Cook

Makes 8 servings

Slow Cooking:

2

medium onions, peeled and cut into

2-inch pieces

2

carrots, peeled and cut into 2-inch

pieces

2

celery stalks, cut into 2-inch pieces

3

pounds corned beef, first cut (flat)

(Meat comes packaged. Remove

and rinse. Discard spice packet, if

included)

1

bottle lager-style beer (11 to 12

ounces)

4

cups water (approximately)

1

tablespoon whole peppercorns

¼

teaspoon whole cloves

2

teaspoons dill seed

3

tablespoons whole grain mustard

½

cup packed dark brown sugar

Vegetables (to finish):

2

carrots, peeled and cut into 2-inch

pieces

1

pound new potatoes, halved

1½

pounds green cabbage, cut

lengthwise into 8 pieces

1.

Put the onions, carrots and celery into the

cooking pot of the Multicooker. Lay the

beef on top and then pour in the beer and

enough water so the liquid comes ¾ of the

way up the vegetables and beef. Top with

the peppercorns, cloves, dill seed, mustard

and sugar. Cover and set to Slow Cook on

Low for 12 hours.

2.

Remove the meat, cool and refrigerate,

covered, overnight.

3.

Discard the vegetables. Degrease liquid;

refrigerate overnight in a separate container.

4.

Return the chilled liquid to the cooking pot

and set on Brown/Sauté at 350°F. Add the

carrots, potatoes and cabbage. Simmer 30

to 40 minutes, or until very tender.

5.

While the vegetables are cooking, bring the

beef to room temperature.

6.

Slice meat thinly, surround with vegetables,

flavorful broth on the side.

Nutritional information per serving:

Brisket of Beef

Also delicious with bottom round or chuck.

Settings: Brown/Sauté

Slow Cook

Makes 8 servings

1

tablespoon olive oil

1

beef brisket (2½ to 3 pounds), first

cut

1

teaspoon sea or kosher salt

1

teaspoon freshly ground black

pepper

1

pound onions, peeled and cut into

¼-inch slices

3

garlic cloves, peeled and left whole

2

sprigs fresh thyme leaves (stems

discarded)

1

tablespoon tomato paste

¼

cup ketchup

4

cups beef stock, low sodium

1

pound carrots, peeled and cut into

2-inch pieces

1.

Put the oil in the cooking pot of the

Multicooker set to Brown/Sauté at 400°F.

2.

While the oil is heating, season the brisket

on both sides with the salt and pepper.

3.

Once the unit has preheated, brown the

brisket well on both sides, about 5 minutes

per side. Remove and reserve.

4.

Add the onions, garlic and thyme; sauté

until softened, about 5 minutes. Stir in the

tomato paste and ketchup, cooking for

another 4 minutes.

5.

Return the beef to the pot and add enough

stock to come about ¾ of the way up the

sides of the pot and completely covers the

beef (may not need the full 4 cups). Add the

carrots evenly over the beef.

6.

Cover and switch the unit to Slow Cook on

Low for 12 hours.

7.

To serve, remove the brisket and vegetables

and arrange on a platter. Cover loosely

with foil. Strain the fat from the pan juices.

Sauce can be served as is, or for a slightly

thicker sauce, switch unit to Brown/Sauté at

350°F and allow sauce to simmer for about

5 minutes. After the brisket has rested for

about 10 minutes, slice thinly and serve with

sauce and vegetables.

Nutritional information per serving:

Cuisinart MSC-600 Instruction Booklet - Page 23

Corned Beef with, Vegetables, Brisket of Beef

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