Grandma’s corned beef in mustard sauce

There’s nothing better than the smell of food cooking in your kitchen – unless it’s food cooking all day in your slow cooker.

This is a classic recipe that can most likely be found in every Grandma’s old scrapbook. The whole family will just fall in love the combination of melt in your mouth meat paired with the tangy mustard sauce! And the great part is that the sauce can be stored in your fridge for a week or so, and is perfect to keep for when you’re using up the leftovers. Corned beef sandwiches, anyone?

Ingredients

• 3 carrots
• 1.5 – 2kgs silverside
• 2-3 medium onions, quartered
• 1-2 cups water
  Mustard Sauce
• 1 cup of water from the corned beef
• 1 tbsp flour
• 1 tbsp sugar
• 1 tbsp butter
• 1 tsp mustard powder
• 1 egg, well beaten
• 2 tbsp vinegar

Method

1. Put all ingredients for the corned beef into the slow cooker, cover and set to low for 12-24 hours OR high for 7-10 hours.
2. For the sauce, mix water, flour, sugar, butter and dry mustard and bring to the boil.
3. Take off the heat and beat in the well beaten egg and then the vinegar.
4. Serve on plate with sauce and some greens and mashed or boiled potatoes