Norma’s Slow Cooker* Corned Beef with Mustard Sauce

*the recipe also works perfectly well with a heavy covered pan in the oven and this recipe is written for the beef to be cooked that way


1 ½ - 2kg corned silverside of Emerald Hill beef
1 large onion, peeled and halved
6 whole cloves – press 3 into each onion half
1 tsp lemon juice
1 tsp white vinegar
1 tsp brown sugar
1 tsp golden syrup
2 bay leaves
½ cinnamon stick
6 peppercorns
1 carrot, cut into 1cm pieces
1 stick celery cut into 1cm pieces

Mustard sauce

2 tbsps liquid from which the meat has been cooked
1 tbsp plain flour
1-2 tsps mustard
30g butter
1 egg
2 tbsps vinegar


Soak the beef in fresh cold water for 1 hour, changing the water 3 times. Remove the beef from the water and pat dry. Place the beef in the pan and just cover the beef with fresh cold water. Add all the other ingredients, cover the pan with a heavy lid and cook in the oven at a slow heat (say 150°C) for 4 hours. Do not remove the lid.
After 4 hours, quickly turn the meat, replace the lid and cook for a further 3-4 hours.
If serving hot, remove the meat from the liquid and leave it to rest in a warm place for 20 minutes.
Serve with mustard sauce and mashed potatoes.

Mustard sauce:

place all the ingredients in a saucepan. Stir continuously until thickened. Do not boil or overcook because that will cause the egg to scramble.
Serves 6-8