The Achmadis Kitchen

Ingredients:
1 large onion
2 tsp minced garlic
4 large carrots
1.5 kg piece corned beef (silverside)
4 cloves
4 peppercorns
2 bay leaves
2 cups hot water

Mustard sauce:
3 tbsp butter
3 tbsp flour
1 1/2 cups strained stock (from around the meat)
2 tbsp dijon mustard
1 tsp vinegar
1 tsp sugar

Methods:
1. Turn the slow cooker on to high.
2. Cut the onion into 8 wedges and lay them on the bottom of slow cooker.
3. Add minced garlic.
4. Pell the carrots, cut in 5 cm lengths and place on the onion.
5. Rinse, then dry the corned beef. Lay it on the vegetables.
6. Add the cloves, peppercorns and bayleaves, then the hot water.
7. Put the lid on and turn the slow cooker down to low. Cook for 8 hours, turning the meat after 4 hours.
8. Lift out and slice the required amount of meat.
9. Mustard sauce: in a small saucepan, melt butter, then stir in flour. Heat until the flour bubbles.
10. Stir in 1/2 cup of stock, bring to the boil and stir well.
11. Repeat with another 1/2 cup of stock.
12. For the third addition add another 1/2 cup of stock and let mixture simmer for a few minutes so that the flour is thoroughly cooked.
13. Stir in mustard, sugar and vinegar.

Serves 6

Source: Best Corned Beef with Mustard Sauce by Simon & Alison Holst, 100 Great Ways to Use Slow Cooker & Crockpots, modified by The Achmadis