Slow Cooked Corned Beef with Smashed Potatoes

Ingredients
- 2 onions, peeled and sliced
- 2 potatoes, peeled and sliced
- Oil for drizzling
- Salt and pepper
- 2 tsp mixed herbs
- 800g diced tomatoes
- 750g corned beef, sliced into 4 thick steaks
- 2 Tbsp parsley, chopped
- 300g whole green beans, steamed
- Smashed Potatoes:
- 4 potatoes
- 2 Tbsp olive oil
- 1 Tbsp butter
- 2 cloves garlic, peeled and crushed
Method
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Lay half the potatoes into the bottom of the slow cooker, top with half the onion, drizzle with a little oil, season with salt and pepper and sprinkle over 1 tsp of herbs. Pour in half the can of tomatoes then top with 2 corned beef steaks. Repeat the process. Pour in 200mls of water.
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Turn your slow cooker onto low and let it cook for 6-8 hours.
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For the Smashed Potatoes:
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Boil potatoes for 8 minutes. Drain. Cool for 10 minutes. Mash roughly. Heat oil in a frying pan. Add butter, garlic and potatoes and fry until golden and crispy on each side.
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Garnish the corned beef with parsley and serve with steamed beans and smashed potatoes.
By Brett McGregor