Jamie Oliver Salt Beef

When it comes to comfort food that feels both nostalgic and luxurious, Jamie Oliver Salt Beef hits the spot. This recipe brings together melt-in-your-mouth brisket, a punchy mustard spread, and crunchy homemade pickles—all sandwiched in a warm bagel. I tried this out for a weekend lunch and couldn’t believe how the slow cooking transformed the meat into buttery perfection. (inspired by Jamie Oliver)

Ingredients Needed

For the Beef:

• 1.6 kg (3.5 lbs) beef brisket
• 2 onions, quartered
• 4 fresh bay leaves
• 6 pink or black peppercorns
• Your favorite bagels, to serve

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

For the Mustard:

• 2 heaped teaspoons English mustard powder
• 1 teaspoon sugar
• 1 teaspoon vinegar

For the Pickles:

• 6 large gherkins
• 20 g (0.7 oz) fresh dill
• 2 mixed-color chillies

How To Make Jamie Oliver Salt Beef

Make the Brine:

Start this step at least two days ahead. Combine all the brine ingredients with 2 liters of cold water in a large pot. Bring it to a boil, then simmer gently for about five minutes so everything dissolves properly. Let it cool completely—you don’t want to pour hot brine over raw meat!

Prepare and Brine the Beef:

Trim the brisket, keeping a touch of fat for flavor. Use a skewer to poke little holes throughout the meat to help the brine seep in. Submerge it in a non-metallic container and cover with the cooled brine. Seal and refrigerate for 5–7 days, turning the beef daily.

Rinse and Cook:

Once brined, rinse the beef thoroughly in cold water and soak it for about 10 minutes. Then place it in a large pot, cover with fresh cold water, and add the quartered onions, bay leaves, and peppercorns. Bring to a boil, then gently simmer for 2½ to 3 hours until it’s incredibly tender.

Make the Mustard and Pickles:

For the mustard, mix the powder with sugar and vinegar. Add more vinegar if it needs loosening up. For the pickles, slice the gherkins and toss them in a bowl with a few tablespoons of their own pickling liquid, the dill, and finely sliced chillies.

Assemble and Serve:

Slice the beef thinly and serve it warm on halved bagels, generously layered with mustard and topped with the vibrant pickles. It’s salty, tangy, and totally satisfying.

Why I Love This Recipe

I made this salt beef for a casual Sunday gathering, and honestly, it was the star of the show. The beef was so tender it practically fell apart as I sliced it, and everyone raved about the mustard and pickles. What I love most is how versatile it is—it’s just as brilliant in a bagel as it is piled over a salad or on rye toast.

Recipe Tips

• Pick a fatty brisket: A little fat equals extra flavor and tenderness.
• Stick to the salt measurements: Too much can make it inedible, too little won’t cure it right.
• Don’t skip the rinse: This step keeps the saltiness balanced.
• Slow simmer only: A rapid boil will make your beef tough.
• Chill the brine: Never add hot brine to raw meat—it can ruin the curing process.

How To Store This Jamie Oliver Salt Beef

At Room Temperature

Serve it warm, but don’t leave it out for more than 2 hours.

In the Fridge

Store leftovers in their cooking liquid in an airtight container. They’ll stay good for 3–4 days.

In the Freezer

You can freeze the beef (in its liquid if possible) for up to 2 months. Thaw overnight in the fridge.

Reheating

• Oven: 325°F (163°C) for 20–30 minutes in a covered dish with some liquid.
• Microwave: A few slices with a splash of liquid, covered, for 2–3 minutes.
• Stovetop: In a pan with a bit of liquid over medium heat.

Nutrition Facts (per serving)

• Calories: 367
• Carbs: 4.2g
• Protein: 30g
• Fat: 25.8g
• Sugar: 3.2g
• Fibre: 1g
• Sodium: 2.5g

Let’s Answer a Few Questions!

What cut of beef is best for salt beef?
Brisket is ideal—it has the right balance of fat and meat for slow cooking and curing.

Can I make it less salty?
Totally! Just be sure to rinse it well after brining, and you can even soak it a second time before cooking.

What if I don’t have mustard powder?
You can substitute with a strong Dijon mustard, but the flavor will be slightly different.

Is this the same as corned beef?
It’s very similar! “Salt beef” is the UK term, and “corned beef” is often used in the US—though tinned versions are different.

Can I brine it for longer?
Yes, but beyond 7 days, it may get overly salty unless you adjust the recipe or rinse it extra well.

Try More Recipes:

• Jamie Oliver Venison Burgers
• Jamie Oliver Steak And Kidney Pie
• Jamie Oliver Halloumi Burger