Leftovers, Or Two For One

I mentioned the other day that I'd bought a new slow cooker recipe book called Slow Cooker, Easy and delicious recipes for all seasons and it's by Sally Wise. I love it, for a whole bunch of reasons that I'm planning to go into another time, and tried another version of corned beef from it earlier in the week. I didn't take photos - seriously, how many photos of corned beef can one blog need? - but thought I'd share the recipe with you. This was totally delicious and had lots of flavour to it. Even the fussiest family member gobbled up her serve. Though not until she'd drowned it, and everything else on her plate, in tomato sauce.

The next night we had lots of leftovers. Lots. We'd all had corned beef sandwiches for lunch and serving up sliced corned beef for dinner seemed a little repetitive so I was searching for a different way to use the leftovers and decided on a recipe I found over at taste.com for Corned Beef Hash Cakes . Delicious! In fact they were so delicious that I forgot to take photos (ok, I was sick as a dog too so I did pretty well getting dinner on at all!). But there are photos over there and yes, that's what mine looked like too. I cooked them in a pan on the stove and served them up with steamed vegies - comfort food at it's best.

Corned Beef

from Slow Cooker by Sally Wise

1 onion

1 carrot

1 stalk celery

1.5 kg piece of corned silverside (I used a 2kg piece)

1 teaspoon mixed spice

8 cloves (I only had ground cloves so used 1 teaspoon)

10 peppercorns

2 tablespoons brown sugar

2 tablespoons vinegar

Peel and chop the onion. Peel the carrot and cut into chunks. Slice the celery. Place the silverside, vegetables, mixed spices, cloves, peppercorns, brown sugar and vinegar in the slow cooker.

Add enough water to come two thirds up the silverside.

Place lid on cooker and cook for 4-5 hours on High or 8-9 hours on Low (I cooked mine for 5 hours on High).