Slow Cooker Corned Beef
This piping hot, moist and tender crockpot corned beef with mustard sauce is the best we've ever eaten. This creation will soon turn you into a corned beef addict - using your crockpot every week! This is hands down, the absolute best slow cooker corned beef recipe!
Ingredients
- 1 large onion peeled
- 2 cloves garlic
- 4 large carrots
- 1.5 kg piece of corned beef silverside
- 4 cloves
- 4 peppercorns
- 2 bay leaves
- 2 cups hot water
For the mash
- 1 kg potatoes - boiled until tender
- ½ bag spinach we love The Fresh Grower
- 50 g butter melted hot
- 1 cup milk hot
- parsley to garnish we love Superb Herb
Mustard Sauce
- ¼ cup mustard
- 50 g butter
- 2 cup milk
- 2 ladles reserved stock from corned beef pot
Instructions
- Turn your slow cooker or crockpot onto High.
- 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 the corned beef then pat dry. Lay it on the vegetables in the crockpot (whichever way fits best).
- Slice the garlic cloves thinly and add to the crockpot along with the cloves, peppercorns and bay leaves. Top with hot water.
- Put the lid on and turn your slow cooker down to Low. Cook for 8 hours, turning the meat halfway through 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 the mustard sauce below.
Notes
Tips from Alison Holst:
Potatoes:
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 pot and mash them as desired adding a little of the cooking juices for extra flavour. Greens:
Quartered cabbage on top of the meat loses its green colour and firm texture. I prefer shredded, bright green, lightly cooked pan-cooked cabbage. Mustard Sauce:
In a small saucepan, melt 3 tablespoons butter, then stir in 3 tablespoons flour and heat until 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 flour is thoroughly cooked. 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.
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 pot and mash them as desired adding a little of the cooking juices for extra flavour. Greens:
Quartered cabbage on top of the meat loses its green colour and firm texture. I prefer shredded, bright green, lightly cooked pan-cooked cabbage. Mustard Sauce:
In a small saucepan, melt 3 tablespoons butter, then stir in 3 tablespoons flour and heat until 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 flour is thoroughly cooked. 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.
Tried this recipe?Let us know how it was!
