Homemade salt beef Recipe

This Homemade salt beef is a tender and flavorful recipe, which is made with beef brisket and a brine containing thyme and mustard seeds. It’s the ultimate deli-style sandwich filler, a classic, foolproof recipe that requires some planning but is well worth the wait.

Homemade salt beef Ingredients

A classic combination for an authentic deli-style result.

For the Brine:

• 200g table salt
• 100g brown sugar
• Optional: 30g preserving salt (see notes)
• 1 bunch of fresh thyme (20g)
• 1 tablespoon mustard seeds
• 1 tablespoon red peppercorns
• ½ tablespoon allspice
• 2 cloves

For the Salt Beef:

• 1.6kg beef brisket
• 2 onions
• 4 fresh bay leaves
• 6 pink or black peppercorns

For the Mustard & Pickles:

• 2 heaped teaspoons English mustard powder
• 1 teaspoon sugar
• 1 teaspoon vinegar
• 6 large gherkins
• 1 bunch of fresh dill (20g)
• 2 mixed-colour chillies

To Serve:

• Your favourite bagels or rye bread

How To Make Homemade salt beef

A step-by-step guide to this iconic deli classic.

1. Make the Brine: At least 2 days (and up to a week) before you plan to cook, make the brine. Place all the brine ingredients in a large pan with 2 litres of cold water. Bring to a boil, then reduce to a simmer for 5 minutes until the salt and sugar have completely dissolved. Set aside to cool completely.
2. Brine the Beef: Trim any excess fat from the brisket. Pierce the meat all over with a skewer and place it in a large, non-metallic, sealable container. Pour the completely cooled brine over the brisket, ensuring it is fully submerged. Seal the container and store it in the fridge for 5 to 7 days, turning the brisket over once each day.
3. Soak and Simmer: When the brining time is up, remove the brisket and soak it in a large bowl of fresh cold water for 10 minutes, then rinse it well. Place the rinsed brisket in a large saucepan and cover with fresh cold water. Peel and quarter the onions and add them to the pan with the bay leaves and peppercorns.
4. Cook the Beef: Bring the water to a boil, then reduce the heat to a low and gentle simmer. Cook for 2½ to 3 hours, or until the brisket is meltingly tender when pierced with a fork.
5. Prepare the Condiments: While the beef cooks, mix the mustard powder, sugar, and vinegar in a small bowl to create a sharp English mustard. For the pickles, slice the gherkins and place them in a bowl with a few tablespoons of their pickling liquor, the dill fronds, and the sliced chillies.
6. Slice and Serve: Carefully remove the tender brisket to a carving board. Thinly slice the salt beef against the grain. To serve, split your bagels, spread with the prepared mustard, pile on the pickles, and load it up with slices of the warm, tender salt beef.

Recipe Tips

For the most tender, perfect deli-style salt beef.

• How to get the most tender salt beef? The secret is the long, slow, and gentle simmer. After the initial boil, the water should barely be bubbling. This low and slow cooking method is what breaks down the tough connective tissues in the brisket, resulting in meltingly tender meat.
• Do I have to brine it for 5-7 days? For the best flavor and texture, yes. A shorter brine (minimum 2 days) will still work, but the full week allows the salt and spices to penetrate the meat deeply, which not only seasons it but also helps in the tenderizing process.
• What is preserving salt and is it necessary? Preserving salt (like Prague Powder #1) contains sodium nitrite, which gives cured meats like salt beef their characteristic pink/red color. As the recipe tip notes, it’s optional. If you omit it, your beef will have a more natural grey/brown cooked color, but it will taste just as delicious.
• Why do I have to soak the beef after brining? This is a crucial step! Soaking and rinsing the brisket after its long brine removes the excess surface salt, ensuring your final product is perfectly seasoned and not overly salty.

What To Serve With Homemade salt beef

Classic pairings that complete the deli experience.

This salt beef is born for a sandwich. It’s traditionally served:

• Piled high on a fresh bagel or rye bread
• With a generous smear of sharp English mustard
• Topped with tangy pickles or gherkins
• Alongside a simple side of coleslaw or potato salad

How To Store Homemade salt beef

Keeping your delicious creation fresh and juicy.

• Refrigerate: For the best results, you can store the unsliced, cooked brisket submerged in its cooking liquor in an airtight container in the refrigerator for up to 4 days. This keeps it incredibly moist. Sliced leftovers can be stored for 2-3 days.

Homemade salt beef Nutrition Facts

An estimated guide per serving.

• Calories: 450 kcal
• Carbohydrates: 5 g
• Protein: 40 g
• Fat: 30 g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• My sumptuous beef bourguignon Recipe
• Jimmy’s ultimate roast beef sandwich Recipe
• Beef Wellington for Two Recipe