📝 About This Recipe
This is the crown jewel of the traditional Jewish deli—a succulent, rose-hued brisket that has been patiently cured in a spiced aromatic brine before being simmered to fork-tender perfection. Unlike its smoked cousin, pastrami, salt beef relies on a deep, herbal infusion and a gentle poach to achieve its signature melt-in-the-mouth texture. It is a labor of love that rewards the patient cook with layers of nostalgic, savory flavor that define the heritage of the London and New York deli scenes.
🥗 Ingredients
The Beef
- 5-6 pounds Beef Brisket (First cut or point cut, with a good fat cap intact)
The Brine
- 4 quarts Water (Filtered preferred)
- 1.5 cups Kosher Salt (Do not use table salt)
- 4 teaspoons Pink Curing Salt #1 (Prague Powder #1; essential for color and safety)
- 1/2 cup Brown Sugar (Packed)
- 1/4 cup Honey
- 6 cloves Garlic (Smashed)
- 3 tablespoons Pickling Spice (See aromatics section for custom blend)
Aromatics (Custom Pickling Blend)
- 1 tablespoon Black Peppercorns (Whole)
- 1 tablespoon Mustard Seeds (Yellow or brown)
- 1 tablespoon Coriander Seeds (Toasted)
- 1 teaspoon Allspice Berries (Whole)
- 1/2 teaspoon Whole Cloves
- 4 pieces Bay Leaves (Dried and crumbled)
- 1 piece Cinnamon Stick (3-inch stick)
For the Simmer Pot
- 1 large Onion (Quartered, skin on for color)
- 2 medium Carrots (Roughly chopped)
- 2 pieces Celery Stalks (Roughly chopped)
👨🍳 Instructions
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1
In a large stockpot, combine the 4 quarts of water, kosher salt, pink curing salt, brown sugar, honey, and the pickling spice blend.
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2
Bring the mixture to a boil, stirring constantly until the salts and sugars are fully dissolved. Remove from heat and let the brine cool completely to room temperature, then refrigerate until chilled (below 40°F/4°C).
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3
Trim excess fat from the brisket, leaving a layer of about 1/4 inch to keep the meat moist during the long cook.
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4
Place the brisket in a large, non-reactive container (glass or food-grade plastic) or a heavy-duty vacuum-seal bag. Pour the chilled brine over the meat, ensuring it is completely submerged. Use a heavy plate to weigh it down if necessary.
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5
Cure the beef in the refrigerator for 7 to 10 days. Turn the meat every 2 days to ensure even penetration of the brine.
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6
After the curing period, remove the brisket from the brine and discard the liquid. Rinse the meat thoroughly under cold running water to remove excess surface salt.
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7
Place the rinsed brisket in a large, clean pot. Cover with fresh cold water by at least 2 inches.
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8
Add the quartered onion, carrots, celery, and a fresh tablespoon of pickling spices to the pot.
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9
Bring the water to a gentle simmer over medium-high heat. Once simmering, reduce the heat to low. Do not let it boil vigorously, as this will toughen the fibers.
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10
Skim off any grey foam or impurities that rise to the surface during the first 30 minutes of cooking.
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11
Cover the pot partially and simmer for 3 to 4 hours, or until the meat is 'fork-tender' (a fork should slide in and out with almost no resistance).
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12
Once tender, turn off the heat and let the beef rest in its cooking liquid for at least 30 minutes. This prevents the meat from drying out instantly when sliced.
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13
Remove the beef to a cutting board. Carve the salt beef against the grain into thick, succulent slices.
💡 Chef's Tips
Always use Pink Curing Salt #1 (sodium nitrite) to achieve the classic red color and prevent spoilage; never substitute with Pink Himalayan salt. If you are sensitive to salt, soak the cured brisket in fresh cold water for 2 hours before boiling to leach out excess sodium. Temperature control is key: a 'lazy bubble' simmer is what you want—if the water is boiling hard, the meat will be dry and stringy. Always slice against the grain; look for the direction of the muscle fibers and cut perpendicular to them for the most tender bite. Leftovers make the world's best hash—simply dice and fry with potatoes and onions the next morning.
🍽️ Serving Suggestions
Serve piled high on authentic rye bread with a generous smear of hot English mustard. Pair with crunchy, fermented dill pickles and a side of creamy coleslaw. Serve 'Beigel Bake' style on a toasted sourdough bagel with plenty of pickles. Accompany with a side of latkes (potato pancakes) and a dollop of sour cream or applesauce. Enjoy with a glass of Dr. Brown’s Cel-Ray soda or a crisp lager to cut through the richness.