Slow Cooked Corned Beef In Red Wine Recipes

SLOW COOKED CORNED BEEF IN WINE

Steps:

• Brown: Heat oil in a large skillet over medium-high heat. Add corned beef and brown on both sides, about 5-7 minutes. Transfer corned beef and pan drippings to a roasting pan. Bake: Preheat oven to 300°. Pour wine over corned beef. Cover tightly with foil and bake for 6 hours. Remove from oven, cool and slice. Serving Option: For a delicious accompanying sauce, simply pour the cooking liquid into a saucepan and bring to a boil over medium-low heat. Simmer for about 15-20 minutes or until mixture is reduced by half and is a thick syrupy consistency. Season to taste with salt and freshly ground black pepper.

SLOW-COOKED CORNED BEEF

Steps:

• In a 6-qt. slow cooker, combine the potatoes, carrots and onion. Add briskets (discard spice packets from corned beef or save for another use). Sprinkle the brown sugar, sugar, coriander and peppercorns over meat. Pour water over top., Cover and cook on low for 9-11 hours or until meat and vegetables are tender., Remove meat and vegetables to a serving platter. Thinly slice 1 brisket across the grain and serve with vegetables. Save the remaining brisket for Reuben Strata (recipe also in Recipe Finder) or save for another use.

SLOW COOKER CORNED BEEF

Steps:

• Pour into slow cooker water and vinegar,
• peel and cut onion into quarters, add to slow cooker,.
• sprinkle in brown sugar,.
• place meat into slow cooker,
• cover, set to low and leave for seven hours.
• Let stand for ten minutes before slicing, meat is so succulent.
• Top meat with mustard pickles, chutney or relish.
• Serve with your favourite vegetables, its such a quick and easy meal but so yummy, enjoy!

SLOW COOKED CORNED BEEF IN RED WINE

Steps:

• Wash your corned beef under cold water, and pat dry. Then season with salt and pepper.
• Cut onion into large chunks, and squash garlic cloves. Place them all on the bottom of your slow cooker.
• Place your corned beef on top of the onion and garlic. Add wine, beef broth, water, bay leaves, oregano, and rosemary.
• Put on the lid and cook on low for six hours or until corned beef is tender
• When the corned beef is cooked, remove from the slow cooker, cover with tin foil and let it rest for 10 to 15 minutes.
• While your corned beef is resting, take 1 cup or 250ml of the liquid it was cooking in (cooking liquid).
• Combine cornstarch and water in a separate bowl and put aside.
• Add butter, cooking liquid, and dijon mustard to a small saucepan. Over medium heat slowly whisk until the butter is fully melted.
• In a separate bowl, take some of the liquid and add it to your sour cream and mix it through. Add the sour cream to the saucepan and whisk through.
• Slowly add the cornstarch mixture to the saucepan while whisking.
• Add honey and continue to whisk until the sauce is thick.
• Pour sauce into a gravy boat.

SLOW COOKER BEEF STEW WITH RED WINE

Steps:

• Spray a slow cooker with cooking spray and place meat inside.
• Mix flour, pepper, and salt together in a small bowl. Pour over the meat and stir to coat. Stir in potatoes, red wine, carrots, bacon, celery, onion, garlic, seasoning salt, and bay leaves.
• Cover and cook on Low for 10 to 12 hours or High for 4 to 6 hours.

SLOW COOKER BEEF TOPSIDE WITH RED WINE GRAVY

Steps:

• Crush the peppercorns with the mustard, rosemary, celery seeds and a little salt using a pestle and mortar. Blitz the mushrooms to a fine powder in a food processor, then stir them in with 2 tbsp oil and rub all over the beef. Cover and chill for at least 1 hr, but overnight is best.
• Heat the slow cooker to high and pour in the stock. Heat 2 tbsp oil in a large pan and brown the beef, then put in the slow cooker skin-side up. Fry the carrot, onion and celery in the same pan over a medium-high heat for about 10 mins. Stir in the tomato purée and wine, scraping the bits off the bottom of the pan, then add this to the slow cooker.
• Cook on low for 6 hrs, then strain the liquid into a pan. Keep the meat and veg covered with foil so they stay warm. Bring the liquid to the boil, then simmer until reduced by a third and season. For thicker gravy, mix the cornflour with 2 tbsp water and whisk into the boiling liquid. Serve the beef with the gravy, along with some mash and greens.