This corned beef requires double cooking. First it is gently simmered in a flavoursome stock and then richly glazed and baked to tender perfection. For the best result, make sure you leave the beef to cool in the liquid before roasting.
Turn the slow cooker on to low to pre‐warm while preparing the ingredients. Put the corned beef into the pre‐warmed slow cooker. Scatter the onion, carrots and bay leaf around the meat. Add sufficient cold water to cover the beef. Cover with the lid. Cook on low for 7–9 hours (it is not recommended to cook this on high).
Place corned beef, onion, carrots and bay leaf in a large saucepan. Add sufficient cold water to cover the beef. Simmer, covered for 1½ ‐ 2 hours until tender.
Turn off and leave the corned beef to cool in the liquid for 2–3 hours. At this stage the corned beef can be well‐wrapped and refrigerated overnight.
Preheat the oven to 180ºC. Line a deep‐sided baking tray with foil. Place the meat on the prepared tray. Stud the beef with the whole cloves. Mix the brown sugar, mustard powder, cinnamon and allspice together with the lemon juice and spread half of the mixture over the beef.
Bake in the preheated oven for 1 hour, basting occasionally with the remaining glaze. Serve with your favourite vegetables.