This is the easiest recipe I ve found - no fussing about clove-studded onions, vinegar, peppercorns, bicarbonate soda etc.
Simply rinse your corned beef under cold running water, place it into a slow cooker and cover with quality ginger ale (I use two bottles of Schweppes).
Cook covered for four hours on high, or eight hours on low, then slice and serve with sides.
I enjoy it with creamy mashed potatoes, peas, tomatoes and a cheesy sauce, but you could go the traditional route and have cabbage and white sauce.
Leftovers are great for sandwiches and fritters.
Yum!