Description
A simple and traditional recipe for salt beef, featuring a pickled beef brisket simmered gently with aromatic spices and vegetables until tender. Perfect served hot or cold, this hearty dish can be sliced thickly and enjoyed immediately or preserved for later.
Ingredients
Scale
Beef and Broth
- 1.6kg flat piece of pickled beef brisket
- 2 bay leaves
- 1 tsp black peppercorns
- 4 juniper berries
- 1–2 tsp sugar (optional)
Vegetables
- 4 large carrots, peeled but left whole
Instructions
- Prepare the Beef: Allow the pickled beef brisket to come to room temperature by leaving it on the kitchen counter for about an hour. This step helps speed up the cooking process.
- Start Cooking: Place the beef in a large pan and cover completely with cold water. Bring the water to a boil over medium-high heat, skimming off any foamy scum that forms on the surface to ensure a clear broth.
- Add Flavorings: Once the skimming is mostly done, add the bay leaves, black peppercorns, juniper berries, carrots, and optional sugar to the pot. Adding these ingredients after initial scum removal keeps them from interfering with the skimming process.
- Simmer Gently: Reduce the heat to low, cover the pan, and let the beef simmer slowly for 2 hours and 30 minutes to 3 hours and 30 minutes. Check after 2 hours by inserting a fork or skewer into the thickest part of the meat—it should slide in easily and come out without resistance, indicating the beef is tender and cooked through.
- Rest the Meat: Once tender, turn off the heat. You can either leave the beef resting in the cooking liquid for up to an hour if not serving immediately or carefully remove it with two forks. Drain off excess liquid and place the brisket on a board covered loosely with foil to rest for 10-15 minutes.
- Slice and Serve: Slice the beef thickly against the grain to maintain the meat’s texture and prevent crumbling. Serve hot or cold, accompanied by your choice of sides.
- Storage and Reheating: Store leftovers in the refrigerator for up to three days or freeze for up to six weeks. Before freezing, slice the beef and wrap each portion in baking parchment followed by foil. Freeze the cooking liquid separately. To reheat, thaw slices and cooking liquor, arrange beef back into brisket shape in an ovenproof dish with liquid, cover with foil, and bake at 180°C (160°C fan)/Gas mark 4 for 20 minutes until heated through.
Notes
- Bringing the beef to room temperature before cooking helps reduce overall cooking time.
- Skimming the foam during boiling ensures a cleaner broth and better flavor.
- Simmer gently to avoid toughening the meat.
- Slicing against the grain helps maintain the texture and prevents the meat from falling apart.
- Freezing both the sliced meat and cooking liquid preserves flavor and moisture for reheating.
- Optional sugar balances the saltiness of the pickled beef if desired.
- Prep Time: 15 minutes (plus 1 hour for bringing beef to room temperature)
- Cook Time: 2 hours 30 minutes to 3 hours 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: British
Keywords: salt beef, pickled beef brisket, slow simmered beef, traditional British recipe, cured beef, homemade salt beef
