Entrees

Corned Beef with Vegetables (for MSC)

Name: Corned Beef with Vegetables (for MSC)
Yield: Makes 4 to 6 servings

Makes 4 to 6 servings

View Recipe

Corned Beef with Vegetables (for MSC)

Makes 4 to 6 servings

Takes a couple of days – well worth the wait.

Nutritional information per serving (based on 6 servings): Calories 346 (44% from fat)
carb. 5g
pro. 14g
fat 17g
sat. fat 5g
chol. 61mg
sod. 1498mg
calc. 47mg
fiber 3g

Ingredients

Slow Cooking:

1 onion, peeled and cut into 2-inch pieces
1 carrot, peeled and cut into 2-inch pieces
1 celery stalk, cut into 2-inch pieces
1½ pounds corned beef, first cut (flat) (if packaged with spices, discard packet and rinse meat and dry)
1 bottle (12-ounces) lager-style beer
1 cup water (approximately)
1 tablespoon whole peppercorns
¼ teaspoon whole cloves
1½ teaspoons dill seed
2 tablespoons whole grain mustard
¼ cup packed dark brown sugar

Vegetables (to finish):

2 carrots, peeled and cut into 2-inch pieces
¾ pound new potatoes, halved
¾ pound green cabbage, cut lengthwise into 8 pieces

Preparation

Put the onion, carrot and celery into the cooking pot of the Multicooker. Lay the beef on top and pour in the beer and enough water (about 1 cup) 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.
At the end of slow cooking remove the meat, set on a tray, and cover with foil. Strain the liquid, discarding the solids. Degrease the liquid and return to the cooking pot.
Set on Brown/Sauté at 300°F. Add the carrots, potatoes and cabbage. Simmer 25 to 30 minutes, or until vegetables are tender and cooked through.
Thinly slice the meat and return to the cooking pot with the vegetables to warm through. Serve.