Corned Beef

INGREDIENTS:

Approx 1.3kg corned beef

10 whole cloves

4 cloves garlic, peeled

4 bay leaves

METHOD:

Place corned beef fat side up, into a slow cooker.

Place whole cloves throughout the brisket. Add garlic, bay leaves and 2 cups water, or more water as needed to cover the brisket by at least 1 inch.

Cover and cook on low heat for 4-5 hours.

Add potatoes and pumpkin or carrots to the slow cooker. Cover and cook on low

heat for an additional 2-3 hours, or until tender.

Thinly slice the corned beef and serve immediately with vegetables and a white

sauce.

Extra tasty when drizzled with my Pop’s home- made mustard recipe.

Pop’s Mustard:

Mix 4 teaspoons of sugar to 1 teaspoon of Keen’s mustard powder. Add a small amount of water or cold tea to make a paste.

Enjoy left over cold corned beef sandwiches for lunches over the next few days.

Recipe by Wendy