This corned beef requires double cooking. Once gently simmered in a flavoursome stock and the richly glazed and baked to tender perfection for the finest result, make sure you leave the beef to cool in the stock before roasting.

Serves 10-12

Ingredients

• 1.5-2 kilogram piece of corned beef with a good fat layer
• 1 onion, peeled and halved
• 2 carrots, cleaned and chopped
• 1 bay leaf
• 1 tablespoon whole cloves
• ½ cup brown sugar
• 1 teaspoon mustard powder
• 1 teaspoon ground cinnamon
• ½ teaspoon ground allspice
• Juice one lemon

Method

Turn the slow cooker on to pre-warm while gathering and preparing the ingredients.

Put the corned beef into the pre-warmed slow cooker. Scatter the onion, carrots and bay leaf around the meat. Add sufficient cold water to cover the beef. Cover with the lid.

Cook on low for 5-7 hours.

Turn off and leave the corned beef to cook in the liquid for 2-3 hours. At this stage the corned beef can be well-wrapped and refrigerated overnight.

Preheat the oven to 180ºC. Line a deep sided baking tray with foil.

Place the meat on the prepared tray. Stud the beef with the whole cloves. Mix the brown sugar, mustard powder, cinnamon and allspice together with the lemon juice and spread half over the beef.

Bake in the preheated oven for 1 hour, basting with the remaining glaze occasionally. Serve with your favourite vegetables.

This recipe is from Allyson Gofton’s new cookbook Slow, which features Alan Gillard’s gorgeous photography and is available now at all good booksellers.