Description
Classic salt beef is a traditional brined kosher beef dish simmered with aromatic vegetables and spices until tender and flavorful. This recipe guides you through the process of rinsing, boiling, and slow simmering the beef to create a savory, melt-in-your-mouth meal perfect for serving warm or in sandwiches.
Ingredients
Scale
Main 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
Instructions
- Rinse the Beef: Rinse the salt beef under cold running water for 30 seconds to remove excess brine. This step helps to reduce the saltiness on the surface of the meat and ensures a balanced flavor once cooked.
- Boil and Skim Scum: Transfer the rinsed beef to a large, deep saucepan or stockpot. Cover with water, making sure the water level does not spill over. Bring the water to a boil over medium-high heat. As the water boils, use a ladle or spoon to skim off any scum or impurities that rise to the surface. Repeat skimming for about 10 minutes until the water becomes clearer and no more scum appears.
- Add Vegetables and Spices: Add bay leaves, whole black peppercorns, halved onions, chopped celery sticks, and chopped carrots to the pot. These aromatics will infuse the beef with fragrant flavors throughout the long simmering process.
- Simmer the Beef: Cover the pot with a lid, leaving a small gap to allow steam to escape. Reduce the heat to low and let the beef simmer gently for 2 hours and 30 minutes. Cooking times may vary depending on the size of the beef, so adjust accordingly to ensure tenderness.
- Cool in the Liquid: Once cooked, remove the pot from heat and allow the beef to cool in the cooking liquid for 30 minutes. This rest period lets the meat retain its moisture and flavor.
- Serve Warm or Cold: For a warm meal, slice the beef and serve immediately. To serve cold in sandwiches, let the beef cool fully in the liquid for several hours, then transfer it to a container and refrigerate. Use a serrated knife to slice the beef as thinly as possible for the best texture and presentation.
Notes
- Adjust simmering time based on the weight of the beef to ensure optimal tenderness.
- Skimming the scum during boiling improves clarity and flavor of the broth.
- Using a serrated knife helps in achieving thin, even slices which are ideal for sandwiches.
- Keep the beef immersed in the cooking liquid while cooling to maintain moisture and prevent drying out.
- This dish can be served warm as a main or cold in sandwiches for a classic deli-style experience.
- Prep Time: 10 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: British
Keywords: salt beef, kosher beef, brined beef, boiled beef, traditional salt beef recipe, deli style beef, beef simmered with vegetables, classic British dish
