Glasseye Creek Corned Beef

By Sarah Webster

1 x 2kg piece silverside (obviously)
1 carrot chopped
1 onion roughly chopped into large pieces
2 bay leaves
1 tsp mustard
2 tbs golden syrup
1/2 – 1 cup Glass Eye Creek Sauce
salt & pepper to taste

Whack all ingredients into the slow cooker, put a little bit of boiling water in just to mix all together……I always wash the piece of silverside with water to remove some of the salty brine, then place into cooker covering completely with boiling water. Cook on high for at least 8 hours overnight and then turn down to low and serve whenever you are ready, the longer it’s in the more tender it will be!!!!!

Serve with a Glasseye Creek & Onion Sauce (quick & easy microwave recipe!)
2 tbs butter
2 tbs flour
1 cup milk
salt & pepper
2 tbs Glasseye Creek Sauce

Melt butter , stir in flour until smooth, stir in milk, salt & pepper.
Microwave 2 mins, stir, & microwave for a further 1-2 mins until thickened. Grate half an onion into sauce and add Glasseye Creek sauce. Nuke, then stir.
Put a dollop of butter on top to stop skin from forming…….ENJOY!!!!!!!