In Loving Memory of Jean Ellis, who gave me her recipe, here it is. And the big boy ate it. Winning! I will be honest, not my first choice, but perfect for winter and the slow cooker. And I won’t lie, it was on special! And it turned out well. Love you Philly Girl.

1 corned beef (around 1.5 kg)

Pepper, bay leaves, maple/golden syrup (I ran out of both so used molasses). Slather. Splash/dash of Malt or Cider vinegar. Brown sugar. Garlic. Apples and onions.

Slap it all in the slow cooker. It needs to be half way covered with fluid give or take. I sat mine on apples, garlic and onions. But you can do whatever you please. Cooking is not about following what someone tells you, it is about following what you like and following your instinct. And what you have in the fridge! Carrots, celery, doesn’t matter. Chuck it in!

Cook on high for 4-6 hours depending on your cooker and how impatient you are (I open the lid, naughty!)

I served with mash and spinach. Mustard/cheese sauce. Salad.