Salt Beef
Soft tender salt beef, served warm with potatoes or perfect stuffed in a sandwich with mustard and sweet pickles.
  • 2 kg Deboned beef brisket
  • 350 g Sea salt
  • 300 g Soft light brown sugar
  • 1 tablespoon Juniper berries
  • 4 Fresh bay leaves
  • 2 teaspoon Black pepper corns
  • 1 tablespoon Corriander seeds
  • 2 teaspoon Allspice berries
  • 50 g Saltpetre
  • 3 l Cold water
  • 1 large carrot
  • 1 Onion
  • 1 Celery stick cut in 4
  1. Put all the ingredients except the beef, vegetables and 2 of the bay leaves into a large pan and bring to the boil. Simmer for 2 minutes ensuring that the sugar has dissolved. Remove from the heat and leave to cool.
  2. Pierce the beef all over with a skewer. Place the liquid and the beef into a plastic box, large sealable plastic bag or preserving pan. Ensure that the beef is totally immersed in the liquid and weigh down with a plate with tins on top if necessary. Leave in the fridge or a cold place for 10 days turning daily if you use a plastic bag.
  3. After 10 days remove from the liquid and rinse under the cold tap. Roll up and tie with string (not essential, it just makes carving easier). Place in a large pan of water with the vegetable and the remaining 2 bay leaves. Ensure the meat is covered in water. Bring to a boil, then reduce the heat and simmer for about 2½ hours until very tender. Serve in thick slices, warm from the liquid or leave to cool in the liquid and serve at room temperature.
This is a delicious way to serve a relatively inexpensive cut of beef.  It does need planning ahead as it takes 10 days to cure, before cooking for 2½ hours.  The beef will loose some of it's red colour during pickling, if you want to preserve the colour you can add 50g of Saltpetre to the pickling mixture.
Recipe by Glamorous at