Corned Beef with Vegetables – 4 to 6 Servings

First Cooking cooking spray 2 pounds corned beef, first cut (flat) 1 onion, peeled and cut into 2-inch pieces 1 carrot, peeled and cut into 2-inch pieces 1 stalk celery, with tops, cut into 2-inch pieces 3 whole parsley stalks 1 bay leaf ½ teaspoon peppercorns 3 cups water To finish Sauce ¼ cup orange marmalade ¼ cup Dijon-style mustard 1½ tablespoons real maple syrup (not pancake syrup) or honey Vegetables ½ pound onions, peeled, cut in half through root end 4 carrots, peeled, cut into large serving pieces 2 stalks celery, cut into serving pieces 1 pound new potatoes, skins on, cut into serving pieces 1 pound cabbage cut lengthwise through the root end into 8 pieces

Nutritional information per serving (based on 6 servings): Calories 669 (42% from fat) • carb. 62g • pro. 37g • fat 32g • sat. fat 10g • chol. 157mg • sod. 2545mg • calc. 188mg • fiber 14g

Lightly coat the interior of the ceramic pot of the Cuisinart® Slow Cooker with cooking spray. Rinse the corned beef with fresh water. Place it in the pot with the onion, carrot, celery, parsley, bay leaf and peppercorns. Pour in water to cover. Cover pot and press the on/off button to turn the unit on. Set time to 8 hours and press Low; slow cooker will automatically switch to Warm when cooking time has elapsed. When meat is done, transfer to a resealable container with the vegetables and cooking liquid. Cover and refrigerate overnight. The meat can stay like this for up to two days. When you are ready to finish the corned beef, preheat oven to 375°F. Remove meat from cooking liquid; cut off and discard any visible fat. Strain liquid to degrease juices. Discard vegetables; reserve liquid. Combine marmalade, mustard and maple syrup in a small bowl; spread or brush over the top and sides of meat. Set meat in small roasting pan; heat about 30 to 45 minutes, brushing meat with glaze once or twice. Pour cooking liquid into a Cuisinart® 6-quart saucepan. Add onions, carrots, celery and new potatoes. Top with the cabbage. (You will not have enough liquid to cover – the cabbage steams on top.) Cover and simmer until vegetables are tender, 30 to 45 minutes. To serve, cut meat into thin slices and surround with vegetables. Serve the flavorful broth on the side.