Corned beef is salt cured and the cut is usually brisket. In some countries, it is available on the supermarket shelves – but in others, it only comes in tins.
This recipe is for a whole piece of corned beef brisket which is cooked in a slow cooker. A large slow cooker: 4–5 litres (4–5 US liquid quarts) is required.
It gives a distinctive taste to the meat and this particular dish can be served sliced with cauliflower cheese. Left overs can be used in a corned beef hash.