Name: Classic Salt Beef Recipe
Prep time: 10 min
Cook time: 2 h 30 min
Total time: 3 h 10 min
Cuisine: British
Ingredients: 1-1.3kg brined kosher salt beef; 2 bay leaves; 10 whole black peppercorns; 2 white onions, peeled and halved; 2 celery sticks, each chopped into 4 pieces; 2 carrots, each chopped into 4 pieces

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Introduction

Classic salt beef is a tender, flavorful cured meat perfect for hearty meals or sandwiches. Slowly simmered with aromatic vegetables and spices, it offers a deliciously rich taste that’s both comforting and satisfying.

The image shows a wooden board on a white marbled texture background with layers of sliced roast beef, arranged in a fan shape, showing a dark pink inside with a slightly peppered outer layer. To the side, there are crispy roasted potato chunks coated with whole grain mustard in a white bowl, with a rough, golden color and grainy texture. Below that, a white bowl holds whole pickles, vibrant green with a glossy, wet texture. To the right of the meat, there are two slices of brown bread spread with melting butter, showing a rough, grainy surface. In the blurred background, there is another white plate with additional slices of roast beef, pickles, and roasted potatoes. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1–1.3 kg brined kosher salt beef
2 bay leaves

10 whole black peppercorns
2 white onions, peeled and halved

2 celery sticks, each chopped into 4 pieces
2 carrots, each chopped into 4 pieces

Instructions

Step 1: Rinse the beef under cold water for 30 seconds to remove excess brine. Transfer it to a large deep saucepan or stock pot and cover with water, making sure it doesn’t spill over.
Step 2: Bring the water to a boil over medium-high heat. Skim off any scum that rises to the surface using a ladle or spoon. Repeat this process for about 10 minutes until the water becomes clearer and free of scum.
Step 3: Add the bay leaves, black peppercorns, onions, celery, and carrots to the pot. Cover with a lid, leaving a small gap for steam to escape.

Step 4: Reduce the heat to low and simmer gently for 2 hours and 30 minutes. Adjust the cooking time if your beef is larger or smaller than 1.3 kg.
Step 5: Remove the pot from heat and let the beef cool in the cooking liquid for 30 minutes if serving warm. For cold sandwiches, allow it to cool completely in the liquid, then transfer to the fridge.
Step 6: When ready to serve, slice the beef thinly using a serrated knife for the best texture and tenderness.

Tips & Variations

Use a serrated knife to slice the beef thinly, which helps maintain texture and makes for tender slices.
Adjust the simmering time slightly if your beef is significantly larger or smaller than the listed weight to ensure it’s cooked through but not dry.
Add a few garlic cloves or mustard seeds to the simmering liquid for additional flavor complexity.

Serve with mustard, pickles, or in a classic sandwich with rye bread for an authentic experience.

Storage

Store cooled salt beef in its cooking liquid in an airtight container in the refrigerator for up to 5 days. To reheat, gently warm in the liquid on low heat to keep the meat moist. For sandwiches, use cold slices directly from the fridge.

How to Serve

A wooden board holds a thick piece of roast beef seasoned with black pepper on top, with several thin pink slices fanned out in front of it, showing a tender texture; to the left, a white bowl is filled with golden roasted potatoes covered in grainy mustard seeds, and next to it, another white bowl holds whole pickles with a shiny green color; to the right of the meat, two slices of buttered brown bread show creamy butter spread unevenly; in the background, a white plate holds more slices of roast beef, roasted potatoes, and pickles, all on a white marbled surface with a purple cloth underneath; a bowl of creamy yellow mustard sauce sits in the lower left corner. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular salt beef instead of kosher salt beef?

Yes, but kosher salt beef is preferred for its traditional brining and texture. Regular salt beef may vary in saltiness and tenderness, so adjust cooking times as needed.

How do I know when the salt beef is done?

The beef is done when it is tender enough to slice easily but still moist. After simmering for about 2 hours and 30 minutes, test by inserting a fork; it should penetrate without resistance but not fall apart.