Salt Beef

This delicious, tender meat is perfect paired with a bagel or sandwich, pickles & mustard.

Simple to make - even simpler to eat!

This takes around a week to make, however - it is well worth the wait!

Can be served up hot or cold.

Ingredients

• 1.5kg brisket

• 2 onions

• 200g salt cure mix

• 100g brown sugar

• 1tbsp black mustard seeds

• 1tbsp pink peppercorns

• 4 bay leaves

• 1/2tbsp all spice

• 2 cloves

Method

1. In a large pan, add 2L of cold water, add the salt cure, sugar and spices.

2. Bring to the boil before reducing to a simmer for 5 minutes untiol the salt and sugar are fully dissolved, set aside and leave to completely cool.

3. Peirce the meat with a sharp knife or skewer all over and place in a large plastic container, pour over the cooled brine, seal and place in the fridge for 7 days, turning every day.

4. When ready, rinse the meat and soak in fresh cold water for 10 minutes.

5. Slice and serve hot or cold, traditionally on bagels with mustard and gherkins.