Cook your Corned Beef in the slow cooker, this way you can put it in and forget about it for several hours. I prefer to cook it for 4–5 hours on high rather than having it stewing away all day but the choice is yours. A 1.5kg / 1½ lb piece of corned beef will take about 8–10 hours on low. Otherwise, you can slow simmer the beef in a saucepan for 3 hours.

Go directly to your local butcher to purchase your beef— it is well worth it. I am a bit weary of some of the bulk corned beef that is available from the supermarket. Remember corned beef, while we love it, does contain nitrates and other preservatives which may not be healthy for you, so make it an occasional meal.

You will need:

1 piece of corned beef/silver-side to suit your needs.

2 bay leaves

1 TBSP vinegar

1–2 Tbsp brown sugar

few pepper corns

filtered water to just cover the beef

Method:

Wash the beef prior to cooking.

Place all ingredients in the slow cooker and set on high or low depending on your time constraints. Alternatively cook at a slow simmer for 3 hours.

If you are using a slow cooker, try not to lift the lid as this will increase cooking time.

If you wish to cook onions and carrots in the slow cooker add them 2 hours before serving.

Once cooked, remove beef from the slow cooker and allow to stand for a five minutes before slicing.

Serve with freshly steamed vegetables, mashed potatoes or sweet potatoes, and homemade mustard sauce. ( see recipe in Sauces)

5 Cows Note:

If your beef is stringy when you go to slice it, it is overcooked so take that into account for the next time.