@CantCookStillTryAs we all know, too often, taste is in the preference of the diner. Is your husband Australian? If so, he has probably grown up with the taste of vinegar in his corned beef. Myself, I can't imagine it. However, I have seen vinegar in the brine even here in the US. Maybe you could put in just half of the amount that the recipe calls for in Australia. If his mother puts in vinegar that's probably the flavor that he is used to.
Don't feel alone, I grew up with the canned corn beef, too. I had no idea there was any other kind and I still love canned corned beef. Once in a great while, we will get it here but it comes from either Argentina or Chile and doesn't taste anything like the corned beef from the States. The only other canned meat that we can get is the ubiquitous Spam in about 10 flavors and I still like the original.
I've been researching corned beef in the slow cooker and some people swear by it. Go for it! I'd still cook the vegetables separately because you don't want any hint of mush in them.
