How to cook salt beef

Cooking Hensons Famous Salt Beef ticks every chef’s box – prep is quick and simple, and the beef will slow cook itself in a bouillon leaving you free to crack on with your day.


  • 2kg Hensons Famous Salt Beef
  • 2 medium onions, peeled
  • 2 fresh beetroot, peeled
  • 4 cloves of garlic
  • A few sprigs of rosemary and thyme
  • Tbsp of black peppercorns
  • Cloves (to taste)




  • Rinse the beef under cold water then place in large saucepan
  • Cover with cold water, add the beetroot and bring to the boil. Reduce the heat to the lightest simmer
  • After 20 minutes remove any froth from the surface of the water, then add the rest of the ingredients to the pan. Continue to simmer gently for 3 hours
  • Test the beef by sliding a fork into the middle of the joint. If there’s little resistance, the beef is perfectly tender and ready to serve. At this point turn off the heat, remove from the liquid and, if ready to serve immediately, allow to rest for 10 minutes.