Corning is a very old term that refers to the grains of salt used for pickling. Bully beef is a term to describe canned corned beef and its rather odd name probably comes from the French for boiled beef, boeuf bouilli. In Samoa povi masima refers to salted beef prepared from untrimmed brisket on the bone.

Ingredients

• 1.5 kilogram piece corned beef
• 1 onion, quartered
• 1 orange, quartered
• ½ teaspoon whole cloves
• 2 tablespoons golden syrup

Method

1. Turn the slow cooker on to low to pre-warm while gathering and preparing the ingredients.
2. If the corned beef is encased in plastic wrap, undo and rinse to remove any excess brine.
3. Place the corned beef into the pre-warmed slow cooker and scatter the onion, orange and cloves around the corned beef.
4. Pour the golden syrup on top and then add sufficient tap cold water to cover the beef. Cover with the lid.
5. Cook on low for 7-9 hours or on high for 4-6 hours, or until tender.
6. Remove the corned beef from the liquid and place on a warm plate. Cover and leave to rest for 10 minutes before carving and serving with either mustard sauce or white sauce with parsley (see recipes on our website). If planning to serve the corned beef cold, turn the slow cooker off and leave it to cool for 2-3 hours in the cooking liquid before removing and refrigerating.

Cooks Tips

- I found the beef was far more tender when cooked on low and covered with water, which ensured it remained moist.