I’m making this for tea tonight, so I haven’t got a picture yet, but it tastes fantastic. The sauce in this recipe is seriously THE BEST I have ever had – I seriously actually like this more than the corned beef & accompanying sauce that my Mum always makes.
- piece of corned beef (also known as silverside) – whatever size piece your slow cooker will fit is best, my 6L pot fits a 2kg one comfortably
- 1 small onion
- 8 whole cloves
- 500g small potatoes, halved
- 1 tbsp brown sugar
- 1 tbsp malt vinegar
- 8 black peppercorns
- 2 bay leaves
Mustard and Parsley Sauce
- 1 egg
- 2 tbsp caster sugar
- 1 tbsp plain flour
- 1 tsp mustard powder
- 60ml (1/2 cup) malt vinegar
- 2 tbsp finely chopped flat-leaf parsley
- Slice potatoes in half, and place across bottom of slow cooker. Trim excess fat from the corned beef, and place corned beef on top of sliced potatoes.
- Skin onion and take off the ends. Insert the cloves into the onion – it’s easiest to do this around the top and bottom of the onion.
- Place the onion, bay leaves and peppercorns into the slow cooker, and then fill with cold water until it just covers the corned beef.
- Get a bit of hot water (about 1/2 a cup) and stir in the brown sugar and malt vinegar until the sugar dissolves, then add to the slow cooker.
- Cook on low for 8-10 hours, or until beef is tender and cooked through. Remove beef from slow cooker and set aside, covered, while you cook the sauce. Also fish out the potatoes and put them in a separate covered container until ready to serve. Discard the onion.
- Making the Mustard Sauce: Take 1 cup (250ml) of cooking liquid and put aside. Combine the egg and sugar in a small bowl, then stir in flour and mustard powder. Gradually add the reserved cooking liquid and vinegar, stirring until smooth. Transfer to a small saucepan, and stir over medium heat until thickened. Stir through parsley*.
- Slice corned beef and serve!
* If using fresh parsley, stir it through at the end. If using dried parsley, add it when you put the sauce on the stove to thicken.
This recipe freezes well (sauce included), and the corned beef is fantastic to have on sandwiches as well.
I generally serve this with various steamed veg. The cooking time is fairly variable – I’ve cooked this for as long as 12hrs, and the only issue I had was that it fell apart a bit when I sliced it up. I also usually double the sauce recipe, because I REALLY like the sauce.
This recipe is only a “cheap eat” when corned beef is on special. Normally, corned beef costs about $9-10/kg. I got the lump I used for this for $7/kg, but I’ve been able to get it for as cheap as $4/kg sometimes. If you buy it from the butcher, often they’ll even slice off most of the fat if you don’t want to do it yourself (just don’t go during peak shopping times – they won’t do it if there’s lots of customers to be served).