• 1 large brown onion, coarsely chopped
  • 2 large carrots, peeled, cut into 3cm pieces
  • 1.5kg corned beef
  • 500g golden delight potatoes, peeled, cut into 5cm pieces
  • 2 dried bay leaves
  • 10 whole black peppercorns
  • 3 whole cloves
  • 2 tablespoons brown sugar
  • 1/2 cup cider vinegar
  • Chopped fresh flat-leaf parsley, to serve
  • Step 1 Preheat slow cooker on high. Add onion and carrot. Top with beef. Arrange potato around beef. Top with bay leaves, peppercorns, cloves, sugar and vinegar. Add 1.5 litres warm water (see note). Reduce heat to low. Cover. Cook for 8 hours or until beef is tender.
  • Step 2 Make sauce Melt butter in a saucepan over medium heat. Stir in flour. Cook, stirring, for 1 minute or until bubbling. Remove from heat. Stir in milk until combined. Return to heat. Cook, stirring, for 3 minutes or until thickened. Season with salt and pepper. Stir in mustard.
  • Step 3 Remove beef and vegetables from cooker. Discard bay leaves, cloves and peppercorns. Slice beef. Serve with mustard sauce, vegetables and parsley.