With this salt beef recipe you’ll learn how to cook brisket meat into a mouth-watering New York deli-style piece of meat.
Cooking salt beef can seem like a bit of an undertaking as it takes several days for the process to be complete, but it requires very little effort in terms of preparation and it definitely pays off once the salt beef is ready to serve in sandwiches.
It’s also inexpensive – the brisket is a cheap cut of meat which will be tender and succulent once you’ve gone through all the steps in this simple salt beef recipe. The finished product can be put on bagels or rye bread and served with pickles or mustard. Cooked salt beef lasts for 1 week in the fridge after being brined and slow cooked, so can work as sandwich filling for the family for a good few days.
Follow the Good Housekeeping Cookery team’s step-by-step guide on how to cook brisket in this video to discover a little-known cut of meat.
For this salt beef recipe you will need:
1.6kg (3½lb) rolled beef brisket
250g (9oz) light muscovado sugar
350g (12oz) sea salt
10 peppercorns
4 bay leaves
2 carrots, roughly chopped,
1 onion, quartered
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