Slow cooker corned beef

Budget-friendly, mostly hands-off and loaded with leftovers, this slow cooker corned beef dish by musician Sarah McLeod is a weeknight winner. Set and forget it in the slow cooker in the morning and let dinner take care of itself – just make sure you save a couple of slices for lunchtime sandwiches the next day.

Credit: Jiwon Kim

• serves

  6

• prep

  10 minutes

• cook

  8 hours

• difficulty

  Easy

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Ingredients

• 2.5 kg piece corned silverside beef
• 4 carrots, trimmed
• 3 brown onions, peeled, trimmed
• 2 celery sticks, trimmed
• Roasted potatoes, steamed green beans, to serve

For the white sauce

• 300 ml milk
• 1 small brown onion, finely chopped
• 1 bay leaf
• 5 black peppercorns
• 60 g butter
• ⅓ cup plain flour
• 300 ml chicken stock, hot
• Salt and black pepper
• 1 small bunch flat-leaf parsley, finely chopped

Instructions

1. Place the silverside into the bowl of a 5 litre slow-cooker. Nestle the carrots, onions and celery around the beef, then pour over enough water to just cover the meat (around 1 litre), then cover and cook on low for 8 hours, or according to the machine’s settings.
2. 15 minutes before you are ready to serve, make the white sauce. Combine the milk, onion, bay leaf and peppercorns in a medium saucepan and bring to a simmer. Strain with a fine mesh sieve into a large jug. Discard the solids.
3. Melt the butter in a medium saucepan over medium-low heat. Stir through the flour with a wooden spoon until well-combined. Gradually add the milk and chicken stock to the roux, stirring well between additions until smooth. Continue until all the milk and stock have been added and the sauce is the consistency of pouring cream. Season to taste with salt and pepper, then stir through the parsley.
4. Remove the corned beef from the slow cooker to a cutting board and slice to serve.
5. Serve the sliced corned beef with the poached vegetables, roasted potatoes, steamed green beans and the white sauce on the side.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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