Salt beef recipes
Our top 3 of 6 Salt beef recipes
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- £20 (money) Pickled Brisket
- 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)
- 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 bayleaves, peppercorns and carrots) to use when reheating for serving
- BEEF SILVERSIDE JOINT
- 2 kg silverside joint
- 7 pints water
- 1 small egg size potato
- Pour 7 pints of cold water into a large plastic or ceramic container, big enough to hold the joint of beef and the water to cover. Place the potato into the water and add salt stirring to disolve. Keep adding salt until the potato floats to the top. Take out the potato and put the beef joint into the brine,you will need to put something on top of it to hold it under the brine. Leave for 10 days, turning on the 5th day. On the 10th day, remove from the brine, wash and soak in clean cold water for 3 to 4 hours. Place in a pan filled with water, bring to the boil and then simmer for 3 and 1/2 hours. Leave to cool. Store in fridge and serve cold. Very simple recipe but delicious. Handed down from my great great grandmother.
You can take the beef out to rest 20 mins before serving which frees up valuable oven space to finish the rest of the roast.
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- 500g coarse sea salt
- 4tbsp fresh chopped thyme
- 2tbsp fresh chopped rosemary
- 2 egg whites
- 400g plain flour
- 150ml water
- 500g beef fillet. trimmed
- 2 egg yolks. beaten
- 1. For the salt crust: place the salt, three quarters of the chopped herbs and the egg whites into a bowl and slowly work in the flour with your hands, adding sufficient water to form a dough. Cover with clingfilm and leave to rest for 1 hour in the fridge.
- 2. Preheat the oven to 220C/gas 7.
- 3. Season the beef with pepper and seal in a hot pan, turning for 1 ½ - 2 minutes until caramelised and golden all over.
- 4. Remove the beef from the pan and in the reserved chopped herbs. Leave to cool.
- 5. Roll out the salt-crust dough to ½ cm in thickness and place the beef in the centre. Fold the dough around so the beef is parcelled in the centre.
- 6. Turn the parcel over and brush well with the egg yolk. Make a hole at the top and cook in the oven for 15 minutes.
- 7. Rest the beef in the salt crust for 20 minutes before cracking the crust open and discarding it.