We’ve never tasted anything better than this crockpot corned meat with mustard sauce. It is hot, tender and moist. You’ll soon become a corned beef addict, using your crockpot each week. The best slow cooker recipe for corned beef!
Ingredients
- One large onion peeled
- Two cloves garlic
- Four large carrots
- Silverside, 1.5 kg – Corned beef piece
- Four cloves
- 4 Peppercorns
- Two bay Leaves
- Two cups of hot water
For the mash
- 1 kg potatoes – cooked until tender
- We love The Fresh Grower’s 1/2 bag of spinach.
- 50 g of butter melted in hot water
- 1 cup of milk, hot
- Parsley as a garnish. We love Superb Herb.
Mustard Sauce
- 1/4 cup mustard
- 50 g Butter
- 2 cup milk
- Reserve 2 ladles of corned beef stock
Instructions
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- Turn your slow cooker on High.
- Slice the onion into six or eight wedges and place them in the bottom of the crockpot.
- Peel or scrub the carrots. (Remember, skin-on carrots are more nutritious! Cut the carrots into 5cm pieces and place them on top of the onion.
- The corned meat should be rinsed and then blotted dry. It can be placed on top of the vegetables in a crockpot. However, you prefer.
- Add the bay leaves, cloves, and peppercorns to the crockpot. Slice the garlic thinly. Add hot water to the top.
- Turn your slow cooker to Low. Cook the meat for 8 hours. If you’re nearby, turn it halfway through.
- Slice the meat into the desired size across the grain. Serve the heart with carrots, mashed potatoes or boiled potatoes, pan-cooked cabbage as greens, and mustard sauce.