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 ( 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 .


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


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


Salt Beef


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


  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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