This is one of my favourite slow cooker recipes. I love any meat cooked in the slow cooker but corned beef is the tastiest. Sadly my hubby does not share my love of corned beef but the kids love it so he will put up with it every now and then.
It is also a cheap roast to buy and the left overs are great for another meal or for sandwiches.
Slow Cooker Corned Beef with Vegetables (serves 6)
1 large brown onion, coarsely chopped
2 large carrots, peeled, cut into 3cm pieces
1.5kg corned beef
500g golden delight potatoes, peeled, cut into 5cm pieces
2 dried bay leaves
10 whole black peppercorns
3 whole cloves
2 tablespoons brown sugar
1/2 cup cider vinegar
Chopped fresh flat-leaf parsley, to serve
Mustard sauce
50g butter
2 tablespoons plain flour
2 cups milk
2 teaspoons wholegrain mustard
Turn slow cooker on low. Add onion and carrot. Top with beef. Place potato around beef. Add bay leaves, peppercorns, cloves, sugar and vinegar. Add 1.5 litres warm water (enough to cover beef). Cook for 8 hours or until beef is tender.
Make sauce Melt butter in a saucepan over medium heat. Stir in flour. Cook, stirring, for 1 minute or until bubbling. Remove from heat. Stir in milk until combined. Return to heat. Cook, stirring, for 3 minutes or until thickened. Season with salt and pepper. Stir in mustard.
Remove beef and vegetables from cooker. Discard bay leaves, cloves and peppercorns. Slice beef. Serve with mustard sauce, vegetables and parsley.
What have you been cooking this week?
Turn slow cooker on low. Add onion and carrot. Top with beef. Place potato around beef. Add bay leaves, peppercorns, cloves, sugar and vinegar. Add 1.5 litres warm water (enough to cover beef). Cook for 8 hours or until beef is tender.
Make sauce Melt butter in a saucepan over medium heat. Stir in flour. Cook, stirring, for 1 minute or until bubbling. Remove from heat. Stir in milk until combined. Return to heat. Cook, stirring, for 3 minutes or until thickened. Season with salt and pepper. Stir in mustard.
Remove beef and vegetables from cooker. Discard bay leaves, cloves and peppercorns. Slice beef. Serve with mustard sauce, vegetables and parsley.
What have you been cooking this week?
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