INGREDIENTS
- 1 Silverside (I use Harveys Old English Silverside)
- 2 small onions, halved
- 1-2 Carrots - peeled, halved and quartered into sticks
- 1-2 Celery - halved and quartered into sticks
- 4/5 Small Potatoes - halved (do not include if you want mashed potatoes)
- ¼ cup brown sugar
- ½ cup malt brown vinegar
- 2 cloves garlic (whole)
- 5-6 Whole Peppercorns
- 2 bay leaves
- 2 L beef stock
- Water, sufficient to cover Corned Beef
DIRECTIONS
- Place all ingredients in the slow cooker, silverside on top of vegetables.
- Ensure silverside is almost emerged in the stock and water.
- Cook on low for 6½ hours until tender and slightly falling apart.
- Allow to rest for atleast 10 minutes under foil before serving (makes for easier carving).
- Serve with mashed potato, vegetables from the slow cooker, green beans, peas and corn.
- Keep the leftover meat in a plastic container wrapped in foil for up to a week.
Lunch school ideas using this recipe can be found here.
Recipe created by Yvette Bowyer of Little Bento Blog.
Dealing with her own fussy eaters has inspired Yvette to find new ways to expose her children to the colours, textures and tastes of healthy eating and Little Bento Blog is where she share her ideas for the Bento style lunches. Passionate about Bento style lunches and believes that thinking outside of the square sandwich and getting a little creative with the every day lunchbox can do wonders for the appetite and imagination of your child.
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