Salt Beef

Making your own salt beef is reasonably straight forward – all you need is time, plenty of space in your fridge and, of course, the ingredients.  Starting with the meat – you need a decent sized piece of brisket – 2kg should do it. For the brine you’re looking to spice it up to suit your taste  – I love the sweet aniseed of Star Anise so I go fairly heavy in that direction. I don’t want to overdo it with the cloves though so maybe just 1 or 2 would be enough for a week’s brining. The saltpetre isn’t essential but it does help in giving you that vibrant pink colour. You can buy it on Amazon – just search for saltpetre for curing.

You’re going to need a large, non-corosive container to hold the brine – I used a large ceramic mixing bowl. You’ll also need something to weigh the meat down – a couple of heavy plates placed on top of the meat should do the job.

The ingredients:

  • 1 large piece of brisket (approx 2kg)
  • 400g salt (I used kosher salt – you can buy a big box of the stuff on Amazon)
  • 200g light-brown sugar
  • 30g saltpetre
  • 2 teaspoons of juniper berry.
  • 1 or 2 cloves
  • 5 star anise
  • 2 teaspoons coriander seed
  • 3 or 4 chillies
  • 3 bay leaves.

To cook the beef

  • 1 onion, carrot and stick of celery roughly chopped

4 litres of water goes into a large pan. Add all your brining ingredients and bring to a simmer, stirring until the salt and sugar are well dissolved. Allow to cool completely.

Pour the brine over the brisket in a large, non-corrosive container. Weigh the meat down with a couple of heavy plates. Leave in the fridge for at least 7 days.

When you’re ready to cook the meat, remove it from the brine, give it a quick rinse in clean water. Place the meat in a pan of clean water with the onion, carrot and celery and simmer very gently for approximately 3 hours. You can check the meat is done by running a skewer through it – the meat should give little resistance when it’s done.

Serve immediately – hot.

I like thick slices of salt beef in a sandwich (or a bagel with enough mustard to take your face off). You can go for a New York style sandwich – salt beef in lightly griddled bread with sauerkraut, Russian/Thousand-Island dressing and topped with a slice of swiss cheese melted over the beef under a hot grill. Rye bread is traditional for this sandwich but a sourdough or even a decent white bloomer will do just as well.

The dressing I make is sort of a variation on Russian dressing and Thousand Island but is probably not true to the original of either of those sauces. Still – it’s exactly how I like it so is worth giving it a try:

4 tablespoons of mayonnaise

1 tablespoon of tomato ketchup

A dash of Worcestershire sauce

An equal dash of tabasco

A couple of finely chopped sweet pickled cucumbers

A couple of teaspoons of cider vinegar

A pinch of sea salt.

Mix them all together, give it a taste and adjust, adding more of the stuff you think it’s missing.

 

russian dressing

 

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By John Loydall

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