Winn-Dixie Signature Recipe
Corned Beef & Cabbage with Red Currant-Mustard Sauce
Preparation Time: 30 min.
Cooking Time: 7 hours
Serves: 8
Ingredients:
2 1/2 lb Beef, corned beef, brisket, (boneless), raw
1 teaspoon Peppercorns, black -- optional, use if corned beef does not include seasoning packet
1 leaf Bay leaf -- optional, use if corned beef does not include seasoning packet
3 stalk Celery -- cut into 3-inch lengths
2 medium Onions, raw -- cut lengthwise into quarters
4 cup Water
1 lb Cabbage, green -- cut into 3-inch wedges
1 lb Potato, red, raw -- cut into 2-inch pieces
6 small Carrots, raw -- (6-8), tops trimmed or 4 medium carrots cut crosswise into thirds
2 tablespoon Butter, with salt -- melted
1 dash Salt -- to taste
1 dash Peppercorns, black -- freshly ground, to taste
12 oz Jelly, red currant
3 tablespoon Mustard, dijon -- (coarse grain)
2 tablespoon Parsley, fresh -- chopped, optional
Preparation:
1. Place celery and onions in 4-1/2- to 5-1/2-quart slow cooker; top with corned beef brisket. Add corned beef seasoning packet, if included, and 3 1/2 cups water.
2. Cover and cook on HIGH 7 hours, or on LOW 9 to 10 hours, or until brisket is fork-tender.
3. Remove brisket; set aside. Discard cooking liquid and solids.
4. Place cabbage, potatoes and carrots in 2-1/2 quart microwave-safe casserole; add 1/2 cup water. Cover and microwave on HIGH 15 minutes, or until vegetables are tender, stirring once. Drain vegetables; add butter and salt and pepper, as desired; toss to coat.
5. For Red Current-Mustard sauce, place jelly in medium microwave-safe bowl. Cover and microwave on HIGH 1-1/2 to 2 minutes or until smooth, stirring once. Whisk in mustard. Cover and microwave on HIGH 30 seconds.
6. Carve brisket diagonally across the grain into thin slices.
7. Serve with vegetables and Red Currant-Mustard Sauce.
8. Garnish with chopped parsley, if desired.
Cook's Tip: If corned beef does not come with seasoning packet, substitute 1 teaspoon whole black peppercorns and 1 bay leaf.
Variation: To cook on stovetop, bring corned beef, seasoning, onions, celery and water to boil. Reduce heat and simmer until fork-tender, about 2-1/2 to 3-1/2 hours. Prepare vegetables as directed above.