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American Independence Day Recipes

Salt Beef Recipe

11 months ago

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 Salt Beef Recipe
How to prepare delicious New York-style salt beef at home, simply and inexpensively.
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Servings
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Ingredients
Servings
MetricUS Imperial
Ingredients
Votes: 0
Rating: 0
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Instructions
  1. Put all the ingredients for the brine into a very large saucepan, pour in 2.5 litres (4½ pints) of water and gradually bring to the boil, stirring to help the sugar and salt dissolve. Once it comes to the boil, let it bubble away for two minutes. Take off the heat and leave to cool completely.
  2. Pierce the meat all over with a skewer. Put it in a large, sterilised plastic box or bucket (something non-reactive) and cover the meat with the brine; it must be totally immersed. The best thing I've found for weighing it down is two massive bottles of vodka. Put them in on top of the meat and it will stay below the level of the brine. Leave in a very cool place (a cellar or a room that is always freezing cold – most houses have one). Leave it for seven days.
  3. Take the beef out of the brine and rinse it. Roll and tie the meat and put it in a pan with the vegetables, bouquet garni and garlic, adding enough cold water to cover. Bring the water to simmering point, then leave to poach gently – I mean gently – for two and a half to three hours. Cook until the meat is completely tender (check with a skewer).
  4. Serve in slices with pickles, horseradish cream, English mustard or piccalilli. You can serve it hot (reheat it in the broth in which it has cooked) or cold. It will keep for a week in the refrigerator; wrap it well so it stays moist.

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