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.
Looking for the perfect pan to cook your salt beef in? Check out the Jamie Oliver Shop for all your kitchen kit.