Feeding the Funky Bunch: Corned Beef

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I’ve found myself pulling my Slow Cooker out of the cupboard quite regularly this winter and this dish is one of our favourites. Corned Beef cooked in the Slow Cooker turns out so moist and delicious, and will fill the house with lovely aromas while you’re out. You can serve this with any vegetable sides you choose, we often do a selection of roast veggies and cauliflower baked with cheese sauce.

Ingredients

  • 1 piece of corned beef (the size doesn’t matter as long as it will fit into your Slow Cooker)
  • 2 sticks of celery, roughly chopped
  • 1 large carrot, roughly chopped
  • 1 brown onion, roughly chopped
  • 8 fresh thyme sprigs
  • 10 whole black peppercorns
  • 3 fresh bay leaves (use dried if you don’t have fresh)
  • 1/4 cup water
  • black pepper and pink salt to season

Method

  1. Rinse your piece of corned beef under cold water then pat dry with paper towel
  2. Pour water into the bottom of the Slow Cooker
  3. Place a small, flat saucer or dish upside down in the bottom of the Slow Cooker
  4. Place the corned beef on the saucer or dish, fat side up, so the meat isn’t sitting on the bottom of the Slow Cooker
  5. Season the top of the corned beef (fat layer) with pepper and salt
  6. Place roughly chopped vegetables (celery, carrot & onion) in bottom of Slow Cooker around corned beef
  7. Place bay leaves and 4 of the thyme sprigs on top of the corned beef
  8. Sprinkle the other thyme sprigs & whole black peppercorns amongst the vegetables
  9. Set Slow Cooker appropriately (I usually use ‘auto’ on mine) and leave to cook for at least 8 hours
  10. Slice and enjoy, then use your leftovers for delicious sandwiches the next day

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