Corned Beef And Cabbages With Baby Spinach Recipes

Steps:

• 1. In a large crockpot, add carrots and onions. Rinse corned beef and pat dry. Place in crockpot and sprinkle with the seasoning mix. Pour beer overtop and rub mustard on the brisket. In a small bowl, mix brown sugar with water and pour over brisket. Cover crock pot and cook on low setting for 8-10 hours.
• 2. Remove corned beef and cover with foil to keep warm. Add cabbage wedges to vegetables and liquid in crockpot. Cover crockpot and cook on high for additional 30 minutes or until cabbage is tender.

Steps:

• Heat the oven to 325 degrees. 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 to a large Dutch oven with the fat cap facing up. Add the wine and the spices from the packet. Cover the pot and transfer to the oven to cook, 3 hours.
• Baste the beef with the cooking liquid. Drop the potatoes and carrots into the liquid surrounding the beef and lay the cabbage wedges on top. Cover and cook until the corned beef and vegetables are tender, 1 to 1 1/2 hours. (A paring knife should slip easily into the beef, but the meat should not be falling apart.)
• Heat the broiler to high. Stir together the mustard and honey in a small bowl. Remove the corned beef from the pot and put it on a foil-lined sheet pan. Spoon the honey-mustard glaze all over the top and sides of the beef and slide 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.

Steps:

• In a slow cooker, put your briskets in and the seasoning packet. Add water till it's covered.
• Cook until brisket is almost done, about 2-3 hours on medium setting cut into big chunks.
• Cut cabbages into wedges, add them to the cooker, with the carrots. Add water to cover.
• Cook for another hour, then add your spinach. Cook for another 30 minutes to an hour.