Grandma’s slow cooker corned beef in mustard sauce 4



View Profile

This is my Grandma’s recipe out of her old scrapbook. We always look forward to the combination of melt in your mouth meat with the tangy mustard sauce! The great part is that the sauce can be stored in your fridge for a week or sao, and is great on corned beef sandwiches.


  • 3 carrots
  • 1.5 – 2kgs silverside
  • 2-3 medium onions, quatered
  • 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 dry mustard
  • 1 egg, well beaten
  • 2 tbsp vinegar


  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

Starts at 60 Writers

The Starts at 60 writers team seek out interesting topics and write them especially for you.

  1. Should say corned silverside not just silverside in the ingredients. Love this dish though and have been making it for years.

  2. Great recipe, even better to substitute Ginger Beer for water. Great flavour.

  3. How long do you simmer it for if you do not have a slow cooker?

Leave a Reply

Your email address will not be published. Required fields are marked *