From Chef Oonagh Williams of Royal Temptations Catering.
- 3 lbs of Freirich eye round cut of corned beef (or any other cut if you can’t find round)
- 12 oz bottle of gluten-free beer (note that gluten-removed beer is not safe for those with celiac disease. Learn more.)
- 2 tablespoon spicy brown mustard
- ¼ cup light brown sugar
- 1 cup water
- 1 onion, peeled and chopped
- 2 cloves of garlic, peeled and finely crushed
- 2 bay leaves
- 1 lb carrots, peeled and cut into 1 inch thick slices
- ½ lb peeled pearl onions (I buy them frozen and allow to thaw)
- 1–2 lbs of potatoes, peeled and cut into thick chunks
- Cornstarch mixed with cold water (optional, used to thicken juices at the end)
- Place beef in slow cooker or oven-safe casserole dish.
- Pour the beer and water around the beef. Mix mustard and brown sugar together and smear over the beef.
- Add the chopped onion, garlic and bay leaves.
- Cook the meat until tender. For slow cookers, it’s about 6 hours on low for a 6-quart slow cooker. In the oven, cook at 325°F for about 3 hours.
- About 1 hour before the meat is tender, add sliced carrots, pearl onions and potato chunks. If using a slow cooker, turn it up to high so the vegetables cook through.
- Remove the tender meat from the casserole and let rest for at least 15 minutes. This also gives you enough time to cook the vegetables longer if they are not tender enough.
- Add cornstarch/water mixture if the juices need some thickening.
- Serve slices of corned beef with the potatoes, carrots and onions.
- Ensure you cook the meat in a dish with a lid. Otherwise the juices evaporate, leaving the meat dry and salty.
- If you like to serve corned beef with cabbage: Quarter, remove core and finely slice a head of green cabbage. Cook in boiling, lightly salted water for about 8 minutes until only just tender. Drain and return to hot pan with butter and some freshly ground black pepper.
- I find most pre-seasoned meats to be too salty, so the day before cooking I remove the beef from the packaging, rinse it off and then soak it overnight in water in the fridge. The next day, I remove it from the water and rinse it before placing in the slow cooker or casserole dish.