admin/ July 24, 2017/ Uncategorized/ 0 comments

Salt Beef

2kg rolled beef brisket

For the brine:

3 litres water

900g salt

300g brown sugar

3-4 bay leaves

juniper berries – to taste

cloves – to taste

2-3 tsp whole black peppercorns

For the cooking:

1 large carrot

1 onion

2 sticks of celery

2 bay leaves

Put the ingredients for the brine into a large pot and bring to the boil. Once boiling, turn the heat down to a very gentle simmer and cook until all the salt and sugar has dissolved. Cool completely. Place the beef in a large non-metal container and pour the cooled brine including all the spices around the beef making sure it is completely covered. Weigh the beef down with a wooden block or hold down with something plastic, cover and place in the fridge for 5 days.

After the 5 days, take the beef out of the brine, throw away the brine and re-fill the container with fresh water. Rinse the brisket and place back into the container for 24 hours in the fridge.

Once the curing is complete, remove the beef from the water and place in a large cooking pot with the quartered onion and roughly chopped carrot and celery. Cover with plenty of clean water and cook very gently for 3+ hours or until meat is very tender.

Serve hot or cold in big chunks.

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