Serves 4
This is a great "cook and walk away" recipe. 15 minutes cooking replaces 3 hours. An oldie but a goodie.Serve with sweet and tangy mustard.
15 min
3 hr
15 min
3 hr
  1. 1kg corned beef (silverside)
  2. 2 lemon leaves
  3. Sprig parsley
  4. 6 black peppercorns
  5. 1 T golden syrup
  6. 1 strip thin orange rind
  7. 1 T malt vinegar
  1. Put the corned beef in a small saucepan.
  2. Put in the rest of the ingredients.
  3. Add water to just cover.
  4. Bring to the boil and cook for 15 minutes.
  5. Put the pot with the meat and water into the Heylo bag.
  6. Close the bag and seal up tight.
  7. Leave in the bag for 3 hours.
  8. Serve with sweet and tangy mustard.
  1. Depending on the size of your corned beef and pot size the cooking times may vary.
  2. I find 15 minutes and 3 hours is good for a smallish piece of corned beef.
  3. If at the end of this time you feel it is not cooked enough you could bring it back to the boil for a further 5 minutes and leave it to stand for a further 2 hours.
  4. Or cook longer initially say for 20 - 25 minutes.
  5. Watch the level of the water with extended cooking time and top up with boiling water as needed.
  6. I have done this late in the evening and left it in a Heylo bag overnight.
  7. Some people like to pre- soak the meat for a few hours to make it less salty.
Heylo Bags