The trick with corned beef is to cook it in a lot of water, but add a tiny amount of malt vinegar. Then cook it on the slowest heat possible from your slow cooker. You will be blown away at just how tasty and tender it turns out if you cook it by that method.
To end up with really tender corned beef, use the low setting.
It will take several hours and you may have to top it up with more water (and a tiny amount of vinegar), but the result is worth it.
My sister put me on to cooking corned beef in the slow cooker. I always used to wonder why her corned beef was so tender and if took a few years before I twigged to how she was cooking it. She actually puts a tiny bit of sugar into the liquid as well, but I don't bother doing that.
I got fed corned beef to the eyeballs as a kid...no longer a fan. How was the chicken and leek casserole, Jody? I would love a slow cooker, but here in the wet tropics, the food would go mouldy before it got chance to cook! :-) When we move to cooler climes, one will be on the cards.
Doing a corned beef today. I have added chopped onion, malt vinegar, peppercorns, brown sugar and bay leaves. cook for around 8 to 10 hours.....having it with mash and veges. I did a chicken the other day and wasn't thrilled, though it was tender. I prefer rotisserie chicken.
I was given a slow cooker a couple of years ago by a friend who never used hers and it was cluttering up her kitchen. So it's been cluttering up my kitchen ever since. Just might pull it out and see if it's still working.
As for the corned beef ... I always add malt vinegar, brown sugar, bayleaves and onion to the water. I also cook the carrots and parsnips whole in the same water for the last hour and they taste fantastic. Depending on the piece of corned beef it usually takes about 2 hours at a very gentle simmer - that's the secret to a tender piece of meat. If you can't get your heat down to that very slow simmer, buy a simmer mat.
Jody & Stellar, that sounds very much the same recipe I've been using for 30 years with corned silverside. A slow simmer, two hours, scrumptious. We have a slow cooker but I've not used it for corned meat yet (but I soon will). Brown sugar? Yes, always do that, I've even quartered an orange and thrown that in for sweetness. I too throw in veggies in the final stages.
It was very nice Volk and so easy to make. red skin potatoes, onion, chicken stock, salt and pepper. Then 20 minutes before it's done unthickened cream. Blend it with a hand blender then add diced and fried bacon bits....toss a bit of cheese on top when you serve it.....very good. If you want quantities let me know.
They have potato soup in the asylum ... it makes me want to gag.
Volk ... no, I've never added cloves to my corned beef. I can't really see myself using the slow cooker for corned beef, it seems a bit small. I always thought you had to have a lot of water to counteract the saltiness.
Tried our favourite recipe with a 1kg piece of silverside in the slow cooker yesterday. You folks weren't joking about the outcome, far more tender than it's ever been, absolute melt in your mouth piece of beast. Dinner last night was very nice.
So was lunch today..... braised lamb shanks on mash potato and onion gravy at the Kirribilli Club, overlooking a brisk, windswept Sydney Harbour. Retirement takes some getting used to you know?