📝 About This Recipe
A cornerstone of Jewish-deli tradition and British comfort cooking, this salt beef is a masterclass in patient, slow-simmered perfection. By gently poaching salt-cured brisket with aromatic root vegetables and piquant spices, the tough fibers transform into buttery, succulent slices that boast a deep, savory profile. Whether piled high on rye bread or served as a centerpiece for a rustic feast, this dish represents the pinnacle of Western boiled meat traditions.
🥗 Ingredients
The Meat
- 2 - 2.5 kg Salt-cured Beef Brisket (unrolled, pre-brined from a quality butcher)
The Poaching Aromatics
- 2 large Carrots (peeled and cut into chunks)
- 1 large Onion (halved, skin left on for color)
- 2 pieces Celery Stalks (cut into large batons)
- 1 large Leek (white and light green part only, cleaned)
- 1 head Garlic (sliced in half horizontally)
The Spice Palette
- 1 tablespoon Black Peppercorns (whole)
- 1 tablespoon Coriander Seeds (lightly toasted)
- 5-6 pieces Allspice Berries
- 3 pieces Cloves (whole)
- 3 pieces Bay Leaves (dried or fresh)
- 2 tablespoons Brown Sugar (to balance the saltiness)
👨🍳 Instructions
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1
Begin by rinsing the salt-cured brisket thoroughly under cold running water to remove excess surface brine and any loose peppercorns from the curing process.
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2
Place the brisket in a large, deep stockpot and cover with fresh cold water. Bring to a boil for 5 minutes, then drain the water completely. This 'blanching' step ensures the final broth isn't overly salty.
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3
Return the meat to the pot and refill with enough cold water to submerge the brisket by at least 2 inches.
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4
Add the halved onion, carrots, celery, leek, and the garlic head to the pot. These vegetables will create a flavorful poaching liquid that seasons the meat from within.
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5
Stir in the peppercorns, coriander seeds, allspice, cloves, bay leaves, and brown sugar.
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6
Bring the pot to a very gentle simmer over medium-high heat. Once simmering, immediately turn the heat down to low.
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7
Skim off any grey foam or impurities that rise to the surface during the first 20 minutes of simmering using a fine-mesh spoon.
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8
Cover the pot with a tight-fitting lid, leaving it slightly ajar to allow a tiny amount of steam to escape.
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9
Maintain a very low simmer (the water should barely tremble) for 3 to 3.5 hours. The meat is ready when a skewer slides into the thickest part with no resistance, or it is 'fork-tender'.
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10
Once tender, turn off the heat and allow the beef to rest in the poaching liquid for at least 30 minutes. This keeps the meat incredibly juicy.
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11
Carefully lift the brisket onto a carving board. Using a sharp carving knife, slice the beef against the grain into thick, succulent slices (about 1/2 cm thick).
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12
Serve immediately while steaming hot, drizzling a spoonful of the strained poaching liquid over the slices to keep them moist.
💡 Chef's Tips
If your brisket is exceptionally salty, soak it in cold water for 2-4 hours before cooking, changing the water once. Never boil the meat vigorously; a high heat will toughen the muscle fibers, making the beef rubbery rather than tender. Always slice against the grain—look for the direction of the muscle fibers and cut perpendicular to them for the softest bite. Save the strained poaching liquid! It makes an incredible base for a split pea soup or for boiling potatoes and cabbage. If serving cold, let the meat cool completely in its liquid to prevent it from drying out and turning grey.
🍽️ Serving Suggestions
Classic Deli Style: Serve on thick-cut caraway rye bread with a generous smear of hot English mustard and a large dill pickle. Traditional Dinner: Pair with buttery mashed potatoes, steamed savoy cabbage, and a side of creamy horseradish sauce. Pub Style: Serve alongside honey-glazed roasted carrots and a wedge of crusty sourdough bread. Drink Pairing: A crisp, cold lager or a peppery Stout cuts through the richness of the beef perfectly. Leftover Idea: Chop the cold beef and fry with diced potatoes and onions for the ultimate Salt Beef Hash.