Slow Cooked Corned Beef with Smashed Potatoes
- 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
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.
Turn your slow cooker onto low and let it cook for 6-8 hours.
For the Smashed Potatoes:
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.
Garnish the corned beef with parsley and serve with steamed beans and smashed potatoes.
By Brett McGregor