Love Food 2 Love Life

Salt Beef

  1. Mix the brine by adding 95% water to 5% of the Salt Beef Cure.
  2. Add the sugar and spices to the brine. Bring to the boil. Cool.
  3. Once the brine is cold, place the beef in a plastic container and pour over the meat to cover.
  4. If the meat floats to the top, weigh it down.
  5. Leave in the fridge for 3-4 days, turning the beef daily. For larger pieces, extend this time by a day or two.
  6. Once the beef is cured, wash under cold running water.
  7. Cook in a water bath. It can be simmered slowly on the hob, but I prefer to put mine in a water bath in a deep baking tray in the oven.
  8. For a 'medium' result, I test the meat with a meat thermometer and stop the cooking process when the meat reaches 60 degrees centigrade. (70 degrees centigrade if you wish to achieve a well cooked joint).