Salt beef

Salt beef

By
From
The Hang Fire Cookbook
Makes
2.5kg

We love a bit of salt beef at Hang Fire HQ and it’s relatively straightforward to make. You just need the following ingredients and a bit of time. The brining takes seven days, so a little effort now will pay maximum reward later.

Ingredients

Quantity Ingredient

For the brine

Quantity Ingredient
270g soft light brown sugar
350g coarse sea salt
2 teaspoons whole black peppercorns
8-10 juniper berries
6 cloves
2 fresh bay leaves
53g salt petre, (optional)

For the beef

Quantity Ingredient
1 x 2.5kg boneless beef brisket
1 large carrot, roughly chopped
1 onion, chopped
1 celery stick, roughly chopped
1 bouquet garni
1/2 garlic head, unpeeled

Method

  1. Put all the brine ingredients into a very large pan, pour in 2.5 litres water and slowly bring to the boil over mediumhigh heat, stirring to help the sugar and salt dissolve. When it comes to the boil, allow to bubble away for 2 minutes. Take off the heat and leave to cool completely.
  2. Put the meat in a large, clean glass dish or a non-reactive container and cover the meat with the brine; it must be totally immersed. You might need to weight it down with a plate. Leave covered, in your fridge, for seven days.
  3. Take the beef out of the brine and rinse it under cold running water. Roll and tie the beef with kitchen string and put it in a pan with the vegetables, bouquet garni and garlic, adding enough cold water to cover. Bring the water to the boil over medium heat, reduce the heat to low, and leave to poach gently – and we mean gently – for 2½–3 hours. Cook until the beef is completely tender (check this with a skewer). Serve in thick, steaming slices with mashed potatoes and Southern-style Barbecue Greens with Pork or make a killer sandwich with pickles and South Carolina Mustard Sauce. You can serve it hot (reheat it in the broth in which it has cooked) or cold. To store, wrap well in cling film and keep in the fridge for up to 1 week.

Cooking methods

  • Curing and Poaching

Tinned corned beef

  • Original salt beef bears little resemblance to the tinned corned beef we know (and guiltily love, with a lashing of pickle on white bread). The tinned variety is apparently a derivative from an Argentinian beef trimming dish, set in its own fat and jelly. You can make a fancy version, more like a terrine, by shredding your salt beef with finely chopped dill pickles and melted, unsalted butter and leave in the fridge to set.
Tags:
barbecue
BBQ
Southern
America
Deep South
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