Corned beef is always a hit with our family. Slow-cooked until tender, it makes a comforting dinner and it is a lovely way to mark St Patrick’s Day. Also there's nothing like a corned beef sandwich especially after an Irish stout or three...

Ingredients

For Corning

• 1 kg chuck beef
• 2 litres cold water
• 200 g coarse salt
• 2 tbsp brown sugar
• 2 bay leaves
• 1 tbsp black peppercorns
• 1 tbsp coriander seeds
• 1 tsp mustard seeds
• 4–5 cloves
• 1 small onion, sliced
• 3 cloves garlic, crushed
• 1 level tsp Prague Powder #1 (optional)

For Cooking

• 1 kg rinsed corned beef
• 1 onion, halved
• 2 carrots, cut into chunks
• 1 stick of celery
• 2 bay leaves
• 6–8 peppercorns
• 500–700 ml water (or half water / half Irish stout)
  

Method

1. Make the brine

• Put half the water in a pot.
• Add salt, sugar and spices.
• Bring to a gentle boil, stirring until the salt dissolves.
• Remove from heat and add the remaining cold water.
• Allow the brine to cool completely.

2. Submerge the beef

• Place the beef in a non-metal container (glass, ceramic or food-grade plastic).
• Pour over the cold brine until fully covered.
• Weight down with a plate if needed.

3. Cure

• Cover and store in the fridge or a very cold place.
• Turn the beef daily.
• Cure for 7–10 days.

4. Rinse before cooking

• Remove from the brine and rinse well under cold water.
• Soak in fresh water for 1–2 hours if you prefer it less salty.

5. Cook in a slow cooker

• Place vegetables in the bottom of the slow cooker.
• Lay the beef on top, fat side up.
• Add bay leaves and peppercorns and pour in the liquid.
• Cook on LOW for 8–9 hours.
• Remove the beef carefully and allow it to rest for 15–20 minutes before slicing across the grain.

Serve with boiled potatoes, cabbage and plenty of butter.