Cut the onion into 6 or 8 wedges and lay them on the bottom of your crockpot.
Scrub or thinly peel the carrots (remember skin on means more nutrients!), cut into 5cm lengths and place on the onion.
Rinse, then dry the corned beef. Lay it on the vegetables in the crockpot (whichever way fits best).
Slice the garlic cloves thinly and add to the crockpot with the onion.
Add the cloves, peppercorns and bay leaves, then the hot water.
Put the lid on and turn your slow cooker down to Low. Cook for 8 hours, turning the meat after several hours if you are nearby.
Lift out and slice the required amount of meat across the grain. Serve with the carrots and some mashed or boiled potatoes, pan cooked cabbage for greens and with the Mustard Sauce below.
Here are some extra Alison Holst tips for this fab Corned Beef recipe…
If you have room in the crockpot, scrub or peel some potatoes, halve or quarter them, and put them around the meat to cook. If not, cook them in a separate posh and mash them as desired but with a little of the cooking juices.
Quartered cabbage on top of the meat loses its green colour and firm texture. I prefer shredded, bright green, lightly cooked pan-cooked cabbage.
In a microwave bowl or small saucepan, melt 3 tablespoons butter, then stir in 3 tablespoons flour and heat til the it bubbles and froths. Stir in half a cup of strained stock from around the meat, bring to the boil and stir well. Repeat with another half a cup of the cooking liquid. For the third addition of liquid, add either another half cup of cooking liquid or half a cup of milk for a creamier mustard sauce. Let the mixture simmer for a few minutes so that the flous is thoroughly cooked. Stir or whisk in 1-2 tablespoons of Dijon mustard, taste and adjust the seasonings to suit you, adding a little sugar, vinegar and extra salt if needed.
Leftovers for lunch the next day:
Refrigerate leftover corned beef in a zip-lock plastic bag with a little of the leftover cooking liquid stock.