I've lived in Australia for 29 years and have never cooked this before. I think it has Irish-American origins and is eaten on St.Patrick's Day. I'm attracted by the cheapness, $6 per kilo in Aldi.
I thinned the white sauce with some of the broth from cooking the meat to add flavour, but discovered that Steve doesn't like white sauce. I thought the meal was delicious. However, the girls were put off by the saltiness as I hadn't pre-boiled the meat as described below.
Ingredients:
1.5 kg corned beef
1 onion, quartered
10 peppercorns
2 bay leaves
1 tablespoon brown sugar
2 cups water
1/2 cup red wine vinegar
2 carrots, sliced
2 celery sticks, sliced
1/4 white cabbage, chopped
Method:
First wash the meat in the sink, place in a saucepan and cover with water. Bring to the boil and then discard the water. Repeat this process to remove excess salt before adding to the slow cooker. It is called corned beef as it was originally made using kernels or "corns" of salt. These days it is pickled in brine. Removing the saltiness is a matter of personal taste which is why most recipes don't mention it. Some people like it salty.
Add all the ingredients (other than the cabbage, carrots and celery) to slow cooker and cook on auto/shift 6 hours, or slow 7 hours, adding the carrots and celery about half time. Remove the meat and wrap in foil to keep warm. Add chopped cabbage to the pot and cook for a further half hour on low.
Serve sliced with white sauce, veggies from pot and potatoes.
Leftovers can be turned into fritters with sweetcorn or made into a hash in the frying pan with onion, red pepper and grated potato (squeezed to remove excess liquid).
I thinned the white sauce with some of the broth from cooking the meat to add flavour, but discovered that Steve doesn't like white sauce. I thought the meal was delicious. However, the girls were put off by the saltiness as I hadn't pre-boiled the meat as described below.
Ingredients:
1.5 kg corned beef
1 onion, quartered
10 peppercorns
2 bay leaves
1 tablespoon brown sugar
2 cups water
1/2 cup red wine vinegar
2 carrots, sliced
2 celery sticks, sliced
1/4 white cabbage, chopped
Method:
First wash the meat in the sink, place in a saucepan and cover with water. Bring to the boil and then discard the water. Repeat this process to remove excess salt before adding to the slow cooker. It is called corned beef as it was originally made using kernels or "corns" of salt. These days it is pickled in brine. Removing the saltiness is a matter of personal taste which is why most recipes don't mention it. Some people like it salty.
Add all the ingredients (other than the cabbage, carrots and celery) to slow cooker and cook on auto/shift 6 hours, or slow 7 hours, adding the carrots and celery about half time. Remove the meat and wrap in foil to keep warm. Add chopped cabbage to the pot and cook for a further half hour on low.
Serve sliced with white sauce, veggies from pot and potatoes.
Leftovers can be turned into fritters with sweetcorn or made into a hash in the frying pan with onion, red pepper and grated potato (squeezed to remove excess liquid).
