Corned beef with cider and potatoes
The art of cooking corned beef is uncomplicated. Immerse it in a flavoursome liquid and use only the gentlest heat for hours on end. The result will be pull-apart delicate and bursting with flavour.
- 1.2kg piece corned silverside
- 700ml apple cider
- 400g Kipfler potatoes, scrubbed
- 2 carrots, peeled and chopped
- 2 sticks celery
- 2 bay leaves
- 12 peppercorns
1 Combine all the ingredients in a slow-cooker. Add enough water to cover the meat, then cook on low power for 7-8 hours. If you don’t have a slow-cooker, place in a lidded saucepan and set over a very low heat. Cook for 4-5 hours. Carve and serve with salad.