Jamie Oliver Salt Beef (also called corned beef) is made with beef brisket, onions, bay leaves, peppercorns, and a mix of brine ingredients including table salt, brown sugar, and fresh thyme. This easy Homemade Salt Beef recipe creates a delicious main dish that takes about 3 hours to prepare and can serve up to 6 people, with leftovers.
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🧡 Why You’ll Love This Salt Beef Recipe:
- Great Taste: The herbs and spices mix with the beef in the brine to give it a rich, full flavor that’s really yummy.
- Many Ways to Eat It: You can eat this salt beef in sandwiches, as a main dish, or in salads. It’s good in many different meals.
- Good for Parties: This beef recipe is perfect for big family meals or parties. It’s something special that everyone will remember.
- Soft and Tasty: The beef becomes very soft when cooked slowly. It’s so tender, it almost melts in your mouth.
- It’s Gluten-Free: If you can’t eat gluten, this recipe is safe. It’s delicious and easy to make, even without gluten.
🥩 Jamie Oliver Salt Beef Ingredients
Ingredients For The Beef:
- 1.6 kg (3.5 lbs) beef brisket
- 2 onions
- 4 fresh bay leaves
- 6 pink or black peppercorns
- Your favorite bagels, to serve
Ingredients For The Brine:
- 200 g (7 oz) table salt
- 100 g (3.5 oz) brown sugar
- 30 g (1 oz) preserving salt (optional)
- 20 g (0.7 oz) fresh thyme
- 1 tablespoon mustard seeds
- 1 tablespoon red peppercorns
- ½ tablespoon allspice
- 2 cloves
Ingredients For The Mustard:
- 2 heaped teaspoons English mustard powder
- 1 teaspoon sugar
- 1 teaspoon vinegar
Ingredients For The Pickles:
- 6 large gherkins
- 20 g (0.7 oz) fresh dill
- 2 mixed-color chillies
🍛 How To Make Jamie Oliver Salt Beef
- Prepare the Brine: Start by making the brine at least two days before you plan to serve the salt beef. In a large pan, combine all the brine ingredients with 2 liters (about 2 quarts) of cold water. Heat on medium until it reaches a boil, then reduce the heat and simmer for five minutes to dissolve the salt properly. Once done, remove from the heat and allow the brine to cool completely.
- Prepare the Beef: Prepare the beef by trimming away any sinew and excess fat, keeping a small amount for flavor. Use a small, sharp knife or a skewer to poke holes throughout the meat, enhancing the brine’s penetration. Place the meat in a non-metallic, sealable container, such as ceramic or plastic.
- Brine the Beef: Pour the cooled brine over the beef, ensuring it is fully submerged. Seal the container and refrigerate. Turn the beef daily for 5 to 7 days to ensure it cures evenly.
- Rinse the Beef: After the brining period, remove the beef from the brine and soak it in cold water for 10 minutes to help remove excess salt. Rinse thoroughly under cold running water afterwards.
- Cook the Beef: Place the rinsed beef in a large saucepan and cover it with fresh cold water. Add quartered onions, bay leaves, and peppercorns. Bring the water to a boil, then lower the heat and simmer for 2½ to 3 hours, until the beef is tender.
- Prepare Mustard and Pickles: While the beef is cooking, prepare the mustard by mixing mustard powder, sugar, and vinegar in a small bowl. Adjust the thickness with a little more vinegar if needed. For the pickles, slice the gherkins and place them in a bowl with a few tablespoons of their pickling liquor and the dill. Finely slice the chillies, removing seeds if desired, and add to the bowl. Mix well.
- Serve: Transfer the cooked beef to a cutting board and slice it thinly. To serve, split your bagels and spread a layer of the homemade mustard on each base. Add a generous amount of the pickles and top with slices of tender salt beef. Cover with the top half of the bagel. Serve the dish warm and enjoy your homemade salt beef with fresh, flavorful condiments!
đź’ Recipe Tips:
- Pick Good Beef: Use a good beef brisket with some fat on it. This fat helps make the beef soft and tasty when cooked.
- Measure Salt Right: Be careful with the salt amount in the brine. Use exactly what the recipe says so the beef tastes good and stays fresh.
- Keep an Eye on Brining Time: Leave the beef in the brine for 5 to 7 days and turn it every day. This helps the beef cure evenly and taste better.
- Wash the Beef Well: After brining, wash the beef well in cold water. This removes extra salt and keeps the beef from being too salty.
- Cook Slowly: Cook the beef on a low simmer. If you boil it too fast, it can get tough. Slow cooking keeps it nice and soft.
🥗 What To Serve With Salt Beef?
Homemade Salt Beef pairs well with coleslaw, potato salad, roasted carrots, or steamed green beans. It also can be served alongside rye bread, sweet corn, sauerkraut, or a fresh green salad for a delicious and complete meal.
🎚 How To Store Leftovers Salt Beef?
- Refrigerate: Keep the salt beef in its cooking liquid in an airtight container. It will stay fresh for up to 3-4 days in the refrigerator.
- Freeze: You can freeze the salt beef in its cooking liquid for up to 2 months. Thaw in the refrigerator overnight when ready to use.
🥵 How To Reheat Leftovers Salt Beef?
- In The Oven: Preheat the oven to 325°F (163°C). Place the beef in a baking dish with some of its cooking liquid. Cover with foil and heat for 20-30 minutes, or until warm throughout.
- In The Microwave: Place slices of beef in a microwave-safe dish. Add a splash of the cooking liquid. Cover and microwave on high for 2-3 minutes, checking halfway through.
- On the Stove: Slice the beef and place it in a skillet with some of its cooking liquid. Warm over medium heat until heated through.
FAQ’S:
What Is Salt Beef?
Salt beef, also known as corned beef in some regions, is beef that has been cured or pickled in a seasoned brine, often with ingredients like salt, sugar, and spices. It’s known for its savory, slightly salty flavor and tender texture.
How To Cook Salt Beef In The Oven?
To cook salt beef in the oven, first rinse the brined beef to remove excess salt. Place the beef in a roasting pan and cover it with water. Cover the pan with foil and bake at 325°F (160°C) for about 3 hours, or until the beef is tender.
How To Cook Salt Beef In A Slow Cooker?
For the slow cooker method, place the rinsed salt beef into the cooker. Add enough water to cover the beef, along with any additional spices if desired. Cook on low for 8-10 hours or on high for 4-5 hours until the beef is tender.
Can You Roast Salt Beef?
Yes, you can roast salt beef. After rinsing the brined beef, pat it dry, place it in a roasting pan, and roast uncovered in a preheated oven at 350°F (175°C) for about 20 minutes per pound.
How To Cook Salt Beef In A Pressure Cooker?
To cook salt beef in a pressure cooker, rinse the beef well to remove any excess salt. Place it in the pressure cooker, cover with water, and add any preferred spices. Cook under high pressure for about 50-60 minutes and then release the pressure naturally.
How Long To Cook Salt Beef On The Stove?
To cook salt beef on the stove, rinse the brined beef first, then place it in a large pot and cover it with water. Bring the water to a boil, then reduce the heat and simmer. It usually takes about 2½ to 3 hours for the beef to become tender.
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Jamie Oliver Salt Beef Nutrition Facts:
- Calories: 367
- Fat: 25.8g
- Saturates: 10.8g
- Sugars: 3.2g
- Salt: 2.5g
- Protein: 30g
- Carbs: 4.2g
- Fibre: 1g
Jamie Oliver Salt Beef
Description
Jamie Oliver Salt Beef is made with beef brisket, onions, bay leaves, peppercorns, and a mix of brine ingredients including table salt, brown sugar, and fresh thyme. This easy Homemade Salt Beef recipe creates a delicious main dish that takes about 3 hours to prepare and can serve up to 6 people, with leftovers.
Ingredients
Ingredients For The Beef:
Ingredients For The Brine:
Ingredients For The Mustard:
Ingredients For The Pickles:
Instructions
- Prepare the Brine:Â Start by making the brine at least two days before you plan to serve the salt beef. In a large pan, combine all the brine ingredients with 2 liters (about 2 quarts) of cold water. Heat on medium until it reaches a boil, then reduce the heat and simmer for five minutes to dissolve the salt properly. Once done, remove from the heat and allow the brine to cool completely.
- Prepare the Beef: Prepare the beef by trimming away any sinew and excess fat, keeping a small amount for flavor. Use a small, sharp knife or a skewer to poke holes throughout the meat, enhancing the brine’s penetration. Place the meat in a non-metallic, sealable container, such as ceramic or plastic.
- Brine the Beef:Â Pour the cooled brine over the beef, ensuring it is fully submerged. Seal the container and refrigerate. Turn the beef daily for 5 to 7 days to ensure it cures evenly.
- Rinse the Beef:Â After the brining period, remove the beef from the brine and soak it in cold water for 10 minutes to help remove excess salt. Rinse thoroughly under cold running water afterwards.
- Cook the Beef: Place the rinsed beef in a large saucepan and cover it with fresh cold water. Add quartered onions, bay leaves, and peppercorns. Bring the water to a boil, then lower the heat and simmer for 2½ to 3 hours, until the beef is tender.
- Prepare Mustard and Pickles:Â While the beef is cooking, prepare the mustard by mixing mustard powder, sugar, and vinegar in a small bowl. Adjust the thickness with a little more vinegar if needed. For the pickles, slice the gherkins and place them in a bowl with a few tablespoons of their pickling liquor and the dill. Finely slice the chillies, removing seeds if desired, and add to the bowl. Mix well.
- Serve:Â Transfer the cooked beef to a cutting board and slice it thinly. To serve, split your bagels and spread a layer of the homemade mustard on each base. Add a generous amount of the pickles and top with slices of tender salt beef. Cover with the top half of the bagel. Serve the dish warm and enjoy your homemade salt beef with fresh, flavorful condiments!
Notes
- Pick Good Beef:Â Use a good beef brisket with some fat on it. This fat helps make the beef soft and tasty when cooked.
- Measure Salt Right:Â Be careful with the salt amount in the brine. Use exactly what the recipe says so the beef tastes good and stays fresh.
- Keep an Eye on Brining Time:Â Leave the beef in the brine for 5 to 7 days and turn it every day. This helps the beef cure evenly and taste better.
- Wash the Beef Well:Â After brining, wash the beef well in cold water. This removes extra salt and keeps the beef from being too salty.
- Cook Slowly:Â Cook the beef on a low simmer. If you boil it too fast, it can get tough. Slow cooking keeps it nice and soft.