To tell you the truth, I'm not immensely fond of corned beef, but Harvey, like most of the men we know, is, and I'll eat it quite happily now and then. And it's such an easy thing to cook, especially in a slow cooker. I had a nice lean piece of silverside (lovely name) in the freezer, so we had it for dinner with friends on Saturday.
Old-fashioned corned beef
1 kg corned beef (mine was a bit bigger, about 1.3 kg)
2 bay leaves
1 brown onion, peeled and studded with cloves (she says 8 but I use 12)
2 carrots, peeled and roughly chopped (or you can use one carrot and one parsnip)
A few sprigs of fresh parsley
1 tablespoon black peppercorns
2 tablespoons golden syrup
2 tablespoons malt vinegar
rind of two oranges (I popped in the last mandarin, cut into quarters)
Turn slow cooker to High and leave to heat for 20 minutes. (Almost all her recipes start this way).
Rinse corned beef in cold water and place in warmed cooker. (I trim almost all the fat off it first.)
Add remaining ingredients and add enough boiling water to just cover the meat.
Cover and cook on High for 5-6 hours.
I got a new slow cooker book in Melbourne, so I'll find something out of that to make soon.