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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Do you just throw all that salt and sugar away? Seems like a ridiculous waste of money and groceries just for a bit of flavour.
Try brazilian salted dry beef not the same as jerky.
7- 10 days wow.
wont you get botulism?
দারুণ একটা কথা বলুন
This is just corn beef 😊
If you are ever in London. Travel down to Edgware, to a place called BK Hot Salt Beef Bar & Restaurant on Whitchurch Lane, Edgware, London HA8. They make the BEST HSB sandwich. I’ve tried many many places inc the ones on Brick Lane.. trust me.. it will be worth your journey.
How does the beef last in the brine for so long without going off? Salt?
Can I use the pickle again??
Thank you 😀
Rookie mistake. Roll and tie the brisket after brining it and not before. You'll get much better penetration of the corning liquid that way.
Would have been better if could show the front cutted meat not just from the side
you have never had real newfoundland salt beef and this aint it
130 grams of Himalayan salt, you can use any salt, 5 litres of water mix it well, soak in the brine for 14 days turn over after 7 days, after 14 days soak the meat in fresh water for one hour, cook or dry and freeze, this works for pork makes nice ham
I didn't add any sugar or spices for beef or Pork and no nitrates