Slow Cooked Corned Beef In Wine Recipes

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 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 AND CABBAGE

Steps:

• Remove the corned beef from its packaging in the sink and reserve the spice packet. Rinse the beef well under cold running water and pat it dry with paper towels. (If you don't rinse off the brine, the meat will be too salty.) If there is a substantial fat cap on top of the beef, place the beef on a cutting board and trim most of it, if you'd like. (The fat will not completely render away during cooking.) Be sure to leave at least a thin layer of fat on top, about 1/8- to 1/4-inch thick, to keep the meat moist.
• Transfer the corned beef into a 6- to 8-quart slow cooker with the fat cap facing up. Add the wine and the spices from the packet. Cook on high for 4 hours.
• Reduce the heat to low. Baste the beef with the cooking liquid. Drop the potatoes and carrots into the liquid surrounding the beef. Lay the cabbage wedges on top. Cook on low for 4 hours, or until the vegetables and beef are tender. (A paring knife should slip easily into the beef, though the meat shouldn't be falling apart.)
• Heat the broiler to high. Stir together the mustard and honey in a small bowl. Using tongs, remove the corned beef from the slow cooker and put it on a foil-lined sheet pan. Spread the honey-mustard all over the top and sides of the beef and place it under the broiler. Cook until the glaze bubbles and caramelizes in spots, about 3 minutes.
• Let the corned beef rest for 5 to 10 minutes then slice it against the grain into 1/2-inch slabs. Place the beef slices on the serving platter alongside the vegetables and drizzle everything with a little bit of the cooking liquid. Taste the vegetables, and season them with flaky sea salt, if necessary. (The beef will not need to be seasoned with salt.) Season the beef and vegetables to taste with black pepper. Serve with Dijon mustard.

CORNED BEEF & CABBAGE FOR THE WINE LOVER

Steps:

• In a 6- or 7-qt. slow cooker, combine the potatoes, carrots, onions and garlic. Pour wine over vegetables. Cut brisket in half. Spread with mustard; place over vegetables (discard spice packet from corned beef or save for another use)., Cover and cook on low for 8-10 hours or until meat and vegetables are tender, adding cabbage and sauerkraut during the last hour of cooking. Serve beef with vegetables.

CORNED BEEF

Steps:

• Place the water in a large 6- to 8-quart stockpot along with the salt, sugar, pink salt, cinnamon stick, mustard seeds, peppercorns, cloves, allspice, juniper berries, bay leaves, and ginger. Cook over high heat until the salt and sugar have dissolved.
• Remove from the heat and add the ice, stirring until the ice has melted. If necessary, place the brine into the refrigerator until it reaches a temperature of 45°F. Once it has cooled, place the brisket in a 2-gallon zip-top bag and add the brine. Seal and lay flat inside a leak-proof container, cover, and refrigerate for 5 days. Check daily to make sure the beef is completely submerged and stir the brine. I like to flip the bag and give the brine a quick massage every day, but that's just me...
• After 5 to 10 days, remove from the brine and rinse well under cool water.
• For slow cooker: Place the brisket into a large slow cooker, add the onion, carrot, and celery, and cover with 1 inch of water, about 2 quarts. Cover and cook on high for 8 hours.
• For stovetop: Place the brisket into a large pot, add the onion, carrot, and celery, and cover with 1 inch of water, about 2 quarts. Set over high heat and bring to a boil. Reduce heat to low, cover, and gently simmer for 2 1/2 to 3 hours, or until the meat is fork tender.
• Remove from the pot and thinly slice across the grain. Serve on toasted rye bread or in corned beef and cabbage. Store any uncut leftovers in the cooking liquid.

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!