Salt Beef

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Producing the most delicious, succulent salt beef is so very easy. Follow the recipe below which has been supplied by Weschenfelder (www.wechenfelder.co.uk) from whom we order all our curing salts.

After just four to five days in the brine, the results are sensational – sweet and tender. Eat cold or hot, it’s absolutely delicious either way .

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Into a plastic container, place the beef with the salt beef curing salts/brine and spices.

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Sliced thinly using a ham knife, the most deliciously tender meat can be produced from a relatively cheap cut of beef!

 

Salt Beef

Ingredients:

  • 1kg Beef Brisket
  • 2 ltr Salt Beef Brine Cure (www.weschenfelder.co.uk)
  • 150g Brown Sugar
  • 1 tsp Crushed Black Pepper
  • 1 tsp Coriander Seed
  • 2 Bay leaves
  • 1 tsp Thyme

Directions:

  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). 

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