Slow Cooker Corned Beef with Mustard Sauce Recipe

Name: Slow Cooker Corned Beef with Mustard Sauce
Prep time: 20 min
Cook time: 7 h 40 min
Total time: 8 h
Yield: 6
Ingredients: 2 kg corned beef; 1 onion large peeled halved; 6 whole cloves; 1 tsp lemon juice; 1 tsp white vinegar; 1 tsp brown sugar; 1 tsp golden syrup; 2 bay leaves; 1/2 cinnamon stick; 6 peppercorns; 1 carrot chopped; 1 celery stick chopped; Mustard sauce; 1 tbs plain flour; 2 tsp mustard; 30 g butter; 2 tbs white vinegar; 1 egg

Ingredients

2 kg corned beef
1 onion large peeled halved
6 whole cloves
1 tsp lemon juice
1 tsp white vinegar
1 tsp brown sugar
1 tsp golden syrup
2 bay leaves
1/2 cinnamon stick
6 peppercorns
1 carrot chopped
1 celery stick chopped
Mustard sauce
1 tbs plain flour
2 tsp mustard
30 g butter
2 tbs white vinegar
1 egg

PREP TIME 20m	COOK TIME 7h40m	TOTAL TIME 8h
YIELD 6

Instructions

Remove meat from plastic and rinse in cold water to remove excess salt. Press 3 cloves into each half onion. Cut carrot and celery into 1 cm pieces.
Place meat in cooker on lowest setting and just cover with cold water.
Add all other ingredients, cover and cook for 4 hours. Do not remove lid.
Quickly turn meat after 4 hours, replace lid and cook for a further 3-4 hours.
If serving hot, remove from liquid and leave to rest in a warm place for 20 minutes. Reserve liquid
Serve with mustard sauce and mashed potatoes.
If serving cold turn off cooker, leave meat in liquid until cold, when cold, remove from liquid and refrigerate meat.
Mustard sauce: Place all ingredients and 2 tablespoons of liquid from which the meat has been cooked into a saucepan.
Stir continuously until thickened. Do not boil or overcook or the egg will scramble.