Corned beef in a crock-pot or slow-cooker.

I just loved a well-flavoured corned beef or silverside cooked in a crock-pot or slow-cooker. Here’s a recipe that uses up those remnants of bottles of various success you have in the fridge----you know the one’s that you get from the food shows and others you have only used a few times. It is so easy to have a fridge-full of them. Out I say--- out with them (so you can buy more!). This recipe is therefor quite cheap.

Buy your corned beef. I always wait until there’s a sale. Make sure it’s not too big for your pot. Place the corned beef in the sink and pour a large kettle of boiling water over it. This gets that yucky fat off and makes for a cleaner finish to the meat.

Boil the kettle again. That cuts down the cooking time if you wish. Chop an onion (don’t peel it) and any other veggies in your fridge, like celery and carrots. You are not going to eat them so just use up the oldies. Now, go explore your fridge for any of those sauces and bottles. Mix them up. I used a Moroccan sauce with lemon, pepper and cumin. I didn’t like it on chicken, but I loved the end result this time. If you have anything with chilli in it, go for it, but watch the heat for the kids. Almost anything works, because you dilute it when you add the second kettle of boiling water. Just cover the meat.

Turn the temperature to high and turn it down once it is simmering. I cooked mine for about 6 hours. You can tell when it’s cooked when a knife goes easily into the meat.

Once cooked, take it out and wrap in tinfoil to ‘rest.’

Yummy with a mash of potatoes with carrots and butter, salt and pepper. Any green works too.

Enjoy and the next day it tastes even better.