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Beef brisket
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Salt beef

Cooked with onion, bay leaves & peppercorns

Beef brisket
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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.


nutrition per serving

Calories

g

Fat

g

Saturates

g

Sugars

g

Salt

g

Protein

g

Carbs

0

Fibre

of an adult’s reference intake


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

  1. Place the brisket in a large saucepan and cover with cold water.
  2. Peel and quarter the onions, then add to the pan with the bay and peppercorns.
  3. Bring to the boil, then reduce to a low heat and simmer for 2 to 2 hours 30 minutes, or until tender.
  4. Carefully remove the brisket to a board, then slice up and serve warm with Yorkies and steamed greens.

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