Salt Beef Recipe at MyDish

Salt Beef

3 stars based on 2 reviews Rate this Recipe

Method

  • Thoroughly wash the brisket in cold water before proceeding with anything listed below.

  • Place brisket in pressure cooker

  • Add all of the above ingredients (adding extra 'salt' for flavour - thus the name 'salt beef')

  • Cover with water and leave to cook for two hours on a medium setting

  • After two hours remove pressure cooker from heat and wait for pressure cooker ‘indicator’ to recede (usually between 5 / 10 minutes) before opening cooker

  • Try meat, if not soft enough, put back on the boil in the pressure cooker for a further 30 minutes

  • Once complete take the brisket out of pressure cooker and allow the meat to cool (for up to an hour)

  • Once cooled down slice with electric knife

  • Keep water as gravy to reheat Salt Beef in oven (also keep bayleafs, peppercorns and carrots) to use when reheating for serving

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    Ingredients

    • MEAT
    • £20 (money) Pickled Brisket
    • SEASONING
    • 6/12 Peppercorns (depending on how much being made)
    • 6 Bayleafs
    • 1 table spoon Cooking Salt
    • 2/3 cloves Garlic
    • 1 table spoon Red Wine Vinegar
    • 2 White Onions
    • 3 Carrots (in batons)

    By Views 2889  Added Wed Jan 13 2010


    Nan would never serve her Salt Beef in a sandwich, rather always preferring to serve it with roast potatoes and greens. It would appear on either Friday night or Staurday lunchtime

     

    Salt Beef was and still is one of the most popular dishes served in our house but no one cooks salt beef like Nan. It was always 'melt in your mouth' in texture and a treat whenever served. You never knew how she cooked it but when it was served Read More

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