Recipe

Slow-cooker corned beef with horseradish sauce

Corned beef in the slow cooker is an ideal way to create a tender, delicious midweek dinner with minimal fuss. Horseradish is a classic pairing for beef, and in this creamy sauce you'll soon see why.

  • 30 mins preparation
  • 8 hrs 30 mins cooking
  • Serves 6
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Ingredients

Slow-cooker corned beef
  • 1.5 kilogram piece corned silverside
  • 1 medium brown onion (150g), chopped coarsely
  • 1 medium carrot (120g), chopped coarsely
  • 1 stalk celery (150g), trimmed, chopped coarsely
  • 10 black peppercorns
  • 1 tablespoon brown malt vinegar
  • 1 teaspoon brown sugar
  • 2.5 litre (10 cups) water, approximately
Horseradish sauce
  • 2 cup (500ml) milk
  • 45 gram butter
  • 2 tablespoon plain (all-purpose) flour
  • 1 tablespoon horseradish cream
  • 1 tablespoon fresh flat-leaf parsley, chopped coarsely

Method

Slow-cooker corned beef with horseradish sauce
  • 1
    Rinse beef under cold water; pat dry with absorbent paper. Place beef, onion, carrot, celery, peppercorns, vinegar and sugar in a 4.5-litre (18-cup) slow cooker.
  • 2
    Add enough of the water to barely cover beef. Cook, covered on low for 8 hours.
  • 3
    Remove beef from cooker; discard liquid and vegetables. Cover beef to keep warm.
  • 4
    Make horseradish sauce. Heat milk until hot. Melt butter in a medium saucepan, add flour; cook, stirring, 1 minute. Gradually add milk, stirring, until sauce boils and thickens. Stir in horseradish cream and parsley. Season with salt and pepper.
  • 5
    Serve beef with sauce.

Notes

The horseradish sauce is best made just before serving. However, if you make it earlier, cover the surface of the sauce with plastic wrap to stop a skin from forming. Reheat gently in a saucepan, stirring, until heated through.

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