1 tablespoon vinegar
1 bay leaf
1 tablespoon golden syrup or maple syrup
2-3 small pickling onions, peeled
2 carrots, peeled and cut into 3
A few whole peppercorns
A few sprigs parsley or thyme
1.5 kg piece corned beef or silverside*
1. Place everything in the large pressure cooker pan and add 6 cups boiling water. Lock lid and set on high pressure (II), bring up to pressure and maintain the pressure for 30-40 minutes.
2. Remove from heat and allow pressure to reduce using the natural release method.
3. Serve with mashed potatoes and vegetables with mustard.
Note: Pickled pork can be cooked the same way.
*Allow 10-15 minutes per 100g of meat.