Ingredients Jump to Instructions ↓

  1. Ingredients (serves 6)

  2. 1 large brown onion, coarsely chopped

  3. 2 large carrots, peeled, cut into 3cm pieces

  4. 1 1/2kg corned beef

  5. 500g golden delight potatoes, peeled, cut into 5cm pieces

  6. 2 dried bay leaves

  7. 10 whole black peppercorns

  8. 3 whole cloves

  9. 2 tablespoons brown sugar

  10. 1/2 cup cider vinegar

  11. Chopped fresh flat-leaf parsley, to serve

  12. Mustard sauce

  13. 50g butter

  14. 2 tablespoons plain flour

  15. 2 cups milk

  16. 2 teaspoons wholegrain mustard

Instructions Jump to Ingredients ↑

  1. Preheat slow cooker on high. Add onion and carrot. Top with beef. Arrange potato around beef. Top with bay leaves, peppercorns, cloves, sugar and vinegar. Add 1.5 litres warm water (see note). Reduce heat to low. Cover. Cook for 8 hours or until beef is tender.

  2. 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.

  3. Remove beef and vegetables from cooker. Discard bay leaves, cloves and peppercorns. Slice beef. Serve with mustard sauce, vegetables and parsley.


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