Salt beef is a traditional part of Jewish cuisine, and a delicious centrepiece for any Chanukah feast. It’s beef brisket, slow-cooked in a gently flavoured broth until it’s fall-apart tender.
We’re serving our salt beef with hot mustard, greens and some cracking Yorkshire puds, but we’ve also give you a killer way to use up any leftovers at the bottom of this feature.
For this recipe, you’ll need a 1.6kg kosher brined beef brisket, onions, fresh bay leaves and pink or black peppercorns.
- Place the brisket in a large pan and cover with cold water. Peel and quarter the onions, then add to the pan with cold water.
- Bring to the boil, reduce the heat to low and simmer for 2 to 2 hours 30 minutes, or until tender.
TOP TIP: Serve any delicious leftovers in a bagel with lashings of hot mustard and pickled cucumbers.