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Ingredients
- 1.5kg piece of corned silverside
- 1 onion, sliced
- 2 carrots, sliced lengthways
- 1 bay leaf
- 2 teaspoons brown sugar
- 1 tablespoon malt vinegar
- 6 whole cloves
- 1 teaspoon black peppercorns
Method
Rinse the corned beef under cold running water.
Place the corned beef into the slow cooker and arrange onion, carrots and bay leaf around.
Sprinkle over brown sugar, vinegar, cloves and peppercorns. Cover with cold water and cook on low for 7-9 hours or high for 4-6 hours, until meat is tender.
How long would I cook a 750g corned beef for?
I do mine in Bundaberg Ginger Beer. Delicious
Same as my mothers recipe for corned beef but mum used to make parsley sauce for us kids yummy
Will this work as well from frozen ?
Hi Brett, yes by all means make it from thawed meat. I do find that the texture of cured meats changes once frozen so it may be softer but should be just fine.
That’s not what was asked though, “from frozen” generally means cooking without thawing first.
Attempting to cook from frozen, the inside will still be icy when the outside heats up so part of the meat will sitting around a dangerous temperature for longer than usual which could let bacteria contaminate it. Best to let it defrost slowly in the fridge and cook it another day.
Awesome!!
I made this for a pot luck lunch – everyone raved about it. This is definitely a new favourite!
try to cook the corn beef at the slow cooker with pineapple juice. tasty , yummy & tender meat my hall family loves it.
I guess that will have the same affect as the golden syrup i add, golden syrup and Vinegar to the water. Serve with homemade mustard sause!
Sounds good Susan. :)
Is there a slow cooker recipe for soup
Mine was so salty, it was hard to eat. It was also so dry! I think rinsing the corned beef is not enough. You really have to let it soak in water overnight. This was barely edible.
Hi Suzie and everyone
I read somewhere on the internet, a variation to cooking corned beef in the slow cooker… that is, instead of using water, brown sugar and vinegar, try using Ginger Ale (any brand – diet or not). I use a 1.5 ℓ bottle of this and if the ginger ale doesn’t cover the beef, I top it up with water to cover. Also, if the beef is quite large I would use 2 x 1.5 ℓ of ginger ale, thus not requiring water. It comes out beautiful! Not as salty and even has a slightly sweetened flavour. Not quite sure why your beef was dry but give this a go – it might change your mind about corned beef in the slow cooker and do make sure the beef is entirely covered to keep it tender. Have fun!
also for pickled pork use gingerale
That’s exactly how I cook mine, Ginger Ale, makes it sooo tender & delicious
All the family loves this – our mustard sauce is egg free as my 7 year old has a severe egg allergy.
Basically it is just done like a white sauce.
Melt 4 tbsp butter in a pan, stir in 4 Tbsp flour and 1 tsp mustard powder. Cook for one minute.
Slowly add 2 cups of reserved and strained cooking juices, stirring until the sauce is smooth.
Stir through 2 Tbsp wholegrain mustard and serve.
Also do you have a reciepe tthat you recommend for a mustard sauce
Thanks
Mustard Sauce
1 egg salt & pepper
1/4 c sugar 1/4 c malt vinegar
1 tbsp flour
1 tsp mustard powder
1 cup liquid corn beef boiled in
Beat egg and sugar. Add flour, mustard, salt & pepper(if desired), stir in vinegar then add beef liquid. Cook over low heat till thickened, or, alternatively microwave approx 3 mins, stirring every min.
This souce is absolutely delicious !! I have always made mustard sauce to go with our corn beef but it’s always been just a white sauce made with mustard and the water from the corn beef, I love the vinegar in your sauce makes sense. Thanks
Thank you Christine! I have never made it and tried your recipe tonight. I did cut the sugar down a bit because it seemed a lot – but so easy (microwaved it) and tasted great. Will make again :D
How much cold water is needed roughly?
Thanks
Enough water to cover the corned beef Angela; hard to say how much as they come in all shapes and sizes so just keep the water flowing until the entire corned beef is covered. Have fun!
it is great, it is the best food ever.
I LOVE IT!!
it is now family fav, my huby LOVES IT!
Hi there, the recipe says “cover with cold water” is that correct? As it is in the slow cooker I presumed it would need hardly any water.
Kind Regards, Lizzy
Hi Lizzy,
Yes cover with water is correct. The slow cooker slowly simmers and cooks it. The water keeps it tender. Would be like leather without water!!
A friend recommended cooking with just a little water and I think it’s a much better method now I’ve tried it, the meat doesn’t end up so waterlogged and the steam inside the cooker keeps the meat moist, also the liquid volume increases as the meat cooks anyway
I’ve always just filled it with water half way up the corned beef and I turn it half way through the cooking time. It turns out beautifully and not dry at all.
This is a favourite of my family with the yummy mustard sauce to go with it mmmmm……
Any one got a recipe for mustard sauce to have with the corned bee??
Mustard Sauce
1 Egg
11/2 Tablespoons Sugar
1 Tablespoon Mustard
2 Teaspoons Cornflour
1/2 Cup Vinegar
1/2 Cup Stock from the Corned Beef
Beat egg,sugar,mustard and cornflour until smooth. Whisk in the vinegar and stock. Cook in a double boiler or tip into a heavy based saucepan and stir continuously until the mixture thickens. Simmer slowly 15 minutes or longer. Add freshly ground pepper.