mohamed shili This Salt Beef recipe is a tender and juicy dish, which is made with kosher brined beef brisket and peppercorns. It’s a classic, foolproof recipe, ready in about 2 hours and 30 minutes.
Salt Beef Recipe Ingredients
Simple and classic.
- 1.6kg kosher brined beef brisket
- 2 onions
- 4 fresh bay leaves
- 6 pink or black peppercorns
How To Make Salt Beef
Simmered to perfection.
- Prepare the Pot: Place the brisket in a large saucepan and ensure it is fully covered with cold water.
- Add Aromatics: Peel and quarter the onions, then add them to the pan along with the bay leaves and peppercorns.
- Simmer Until Tender: Bring the water to a boil over high heat, then immediately reduce to a low heat. Let the brisket simmer gently for 2 to 2 hours and 30 minutes, or until the meat is fork-tender.
- Slice and Serve: Carefully remove the tender brisket from the water and place it on a cutting board. Let it rest for a few minutes, then slice it against the grain. Serve warm.
Recipe Tips
Making the perfect salt beef.
- How do I know when the salt beef is cooked? The best way to check for doneness is to insert a fork into the thickest part of the meat. It should go in and pull out with very little resistance.
- What is kosher brined beef brisket? This means the beef has already been cured in a saltwater solution (brine). Using a pre-brined brisket is a huge time-saver and ensures the meat is perfectly seasoned.
- Why start with cold water? Starting the brisket in cold water and bringing it to a simmer slowly helps the meat cook more evenly and ensures a more tender and juicy result.
- Can I add other spices? Absolutely. Feel free to add other whole spices like a few cloves, allspice berries, or mustard seeds to the simmering liquid to create a more complex flavor profile.
What To Serve With Salt Beef
Classic deli pairings.
This versatile dish is delicious served hot as a main or cold in sandwiches. We suggest:
- Piled high on rye bread or in bagels with English mustard and pickled cucumbers.
- As a main course with Yorkshire puddings and steamed greens.
- Alongside creamy mashed potatoes or potato latkes.
- With a simple side of boiled new potatoes and carrots.
How To Store Salt Beef
Keep it fresh.
- Refrigerate: Allow the beef to cool completely before storing it in an airtight container in the refrigerator for up to 4 days. It’s delicious sliced cold for sandwiches.
Salt Beef Nutrition Facts
An estimated guide.
- Calories: 450 kcal
- Carbohydrates: 5 g
- Protein: 40 g
- Fat: 28 g
- Sodium: 1500 mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Is salt beef the same as corned beef?
They are very similar, and the terms are often used interchangeably. Both are beef brisket cured in a salt brine. The main difference is often in the specific spices used in the brine and the regional name. Salt beef is the more common term in the UK.
Can I make this in a slow cooker?
Yes, this is a great recipe for a slow cooker. Place all the ingredients in the slow cooker and add enough cold water to cover the brisket. Cook on low for 7-8 hours, or until the beef is perfectly tender.
My beef turned out tough, what went wrong?
If the beef is tough, it likely needed more cooking time. The key to tender salt beef is a low and slow simmer, which allows the tough connective tissues in the brisket to break down. Next time, give it a little longer on the heat until it’s fork-tender.
Try More Recipes:
Salt Beef Recipe
Course: DinnerCuisine: BritishDifficulty: Easy8
servings5
minutes2
30
minutes450
A classic, incredibly tender salt beef recipe, gently simmered with onions and spices until it’s perfect for slicing into deli-style sandwiches or serving as a hearty main course.
Ingredients:
Ingredients
1.6kg kosher brined beef brisket
2 onions
4 fresh bay leaves
6 pink or black peppercorns
Directions
- Place the brisket in a large saucepan and cover it with cold water.
- Add the quartered onions, bay leaves, and peppercorns to the pan.
- Bring the water to a boil, then reduce the heat to a low simmer.
- Cook for 2 to 2.5 hours until the brisket is fork-tender.
- Remove the brisket, let it rest for a few minutes, and slice against the grain to serve.
Notes
- Ensure the saucepan is large enough to comfortably hold the brisket and water.
- Starting the cooking process with cold water helps the meat cook evenly.
- Let the beef rest for at least 10 minutes before slicing to keep it juicy.
- For the ultimate deli sandwich, slice the beef thinly and pile it high on rye bread with mustard and pickles.