Cuisinart Cook Central 3-in-1 Multicooker MSC-600 - Manual (Page 23)

21
Corned Beef with
Vegetables
T akes a couple of days – well worth the wait.
Setti ngs : Bro wn /Saut é
Slow Cook
Ma ke s 8 se rv in gs
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 peppercor ns
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. T op with
the peppercor ns, cloves, dill seed, mustard
and sugar. Cover and set to Slow Cook on
Low for 12 hours.
2. Remove the meat, cool and r efrigerate,
covered, over night.
3. Discar d the vegetables. Degrease liquid;
refrigerate over night in a separate container.
4. Retur n 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 ar e cooking, bring the
beef to room temperatur e.
6. Slice meat thinly , surround with vegetables,
flavorful broth on the side.
Nutritional information per ser ving:
$BMPSJFT


GSPN
GBU

t
DBSC
H
t
QSP
H
t
GBU
H
t
TBU
GBU
H
t
DIPM
NH
t
TPE
NH
t
DBMD
NH
t
GJCFS
H
Brisket of Beef
Also delicious with bottom round or chuck.
Setti ngs : Bro wn /Saut é
Slow Cook
Ma ke s 8 se rv in gs
1 tablespoon olive oil
1 beef brisket (2½ to 3 pounds), first
cut
1 teaspoon sea or kosher salt
1 teaspoon freshly gr ound 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 pr eheated, 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. Retur n 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 ser ving:
$BMPSJFT


GSPN
GBU

t
DBSC
H
t
QSP
H
t
GBU
H
t
TBU
GBU
H
t
DIPM
NH
t
TPE
NH
t
DBMD
NH
t
GJCFS
H