1 kg pickled corned (salt) beef
1 onion, roughly chopped
3 large carrots – halved
1 celery rib, cut in three
10 cabbage leaves (peeled off the cabbage)
4-5 garlic cloves, smashed
1 tsp mustard powder
2 bay leaves
1 chicken stock cube
Enough hot water to cover corned beef ¾ of the way (from the tap is fine)
Rinse beef thoroughly under cold water.
Place onion, celery, garlic and cloves in slow cooker.
Place corned beef on top.
Add peppercorns, mustard powder and bay leaves on top of brisket.
Crumble stock cube over and brisket.
Pour water around the sides of beef but don’t cover (about until ¾ of the way). Peppercorns, bay leaves and stock should be visible on top.
Cook on high for 5 hours – halfway through turn brisket around.
Tear the cabbage leaves in half and add together with carrots and cook for another 2 hours. In between check that cabbage is all submerged in the liquid.
Prepared, tried and tested by: Melanie Kramar