Salt beef
Cooked with onion, bay leaves & peppercorns
3 hrs
Not Too Tricky
serves 6
About the recipe
Keep any leftover salt beef in the broth until ready to eat it – this will intensify the flavour and prevent the beef becoming dry.
Ingredients
1.6kg kosher brined beef brisket
2 onions
4 fresh bay leaves
6 pink or black peppercorns
Top Tip
Serve any leftover salt beef in bagels, with lashings of mustard and pickled cucumber – delicious!
Method
- Place the brisket in a large saucepan and cover with cold water.
- Peel and quarter the onions, then add to the pan with the bay and peppercorns.
- Bring to the boil, then reduce to a low heat and simmer for 2 to 2 hours 30 minutes, or until tender.
- Carefully remove the brisket to a board, then slice up and serve warm with Yorkies and steamed greens.
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