Cooked Salt Beef – 2.2kg Outstanding QualityCooked Salt Beef – Great Flavour – Serve Hot or ColdCooked Salt Beef – Order Online or Call 07932 686498 to place an OrderCooked Salt BeefCooked Salt BeefHow long does Cooked Salt Beef LastCover loosely with foil and allow to rest for 10-15 mins. To serve, slice thickly against the grain of the meat or it will crumble. Serve hot or cold. Leftovers will keep in the fridge for three days and in the freezer for up to six weeks.Salt Beef with Horseradish MashAppetising salt beef, served with peppery horseradish mash. The Chris Otim recipe takes the cheaper cut of beef brisket and turns it into something delicious.Brisket is a fatty and great-value cut from the front underside of the cow.It is most commonly used to make pastrami and salt beef, which has seen quite a comeback in recent years.For many, however, it has always been on the map, particularly for fans like myself who make a regular pilgrimage to Beigel Bake on Brick Lane for their exemplary salt beef bagels with lashings of English mustard.Ingredients1kg pieceof beef brisket1onion1carrot1stick of celery1bay leaf5black peppercornscornichons or sliced gherkins, to serveFor the brine:100glight brown muscovado sugar150gcoarse sea salt1 tspblack peppercorns4juniper berries, lightly bruised2star anise4cloves3bay leaves1.5 lwaterFor the dill vinaigrette:10gfresh dill4 tbspsunflower oil4 tbspwhite wine vinegar1 tspsea salt1large pinch of caster sugarFor the mash:1 kgfloury potatoes (e.g. Maris Piper or King Edward)2knobs of butter100-200mlmilk, warmed1 tbsphorseradish creamSea salt Place the ingredients for the brine in a large saucepan.Bring to the boil and simmer for 5 minutes, stirring to dissolve the salt and sugar.Leave to cool completely.When ready to cook, drain the beef, discarding the marinade, and rinse under cold running water.Place in a large saucepan and cover with 3 litres of cold water.Peel and halve the onion, carrot and celery and add to the pan, along with the bay leaf and peppercorns.Gently bring to a simmer, skimming off any scum that comes to the surface.Poach really gently, uncovered, for 3-4 hours, topping it up with just-boiled water if necessary.Make the dill vinaigrette by whizzing the dill (stalks included) in a food processor or blender with the other ingredients.Taste and add more salt if desired.Peel the potatoes and boil them in saltedwater for 20-25 minutes, or until tender.Drain and put back into the pan over a medium heat, stirring constantly, until dry.Once the potatoes have stopped steaming, mash them (a potato ricer or Mouli gives the best results).Mix with the butter and add enough warm milk to make a smooth, creamy mash.Add the horseradish cream and a little salt.When the salt beef is ready, remove it from the pan and place on a board, then slice it up thinly.Serve the salt beef, warm or hot, with the mash on the side and plenty of cornichons or sliced gherkins.Drizzle over the dill vinaigrette.Salt beef is a traditional part of Jewish cuisine, and a delicious centrepiece for any Chanukah feast. It’s a beef brisket, slow-cooked in a gently flavoured broth until it’s ‘fall-apart’ tender. We serve our salt beef with hot mustard, greens and some cracking Yorkshire puds, but we’ve also give you a killer way to use up any leftovers at the bottom of this feature.Cooked Salt Beef 2.2kghomemade salt beefsalt beef recipesalt beef brisket sherwood foods
