Salt Beef with Vegetables and a Parsley Sauce, and how to cure your own salt beef
The English Kitchen
The English Kitchen
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Ingredients

  • 2 kg piece of salt beef, rolled up and tied
  • (About 5 pounds)
  • 4 large carrots, peeled and cut in half crosswise
  • 4 onions, peeled, stem end intact as much as possible
  • 1 small head of white cabbage, trimmed and cut into thick wedges, kept intact as much as possible
  • 1 stick of celery
  • 3 fresh sage sprigs
  • 4 black peppercorns
  •  
  • For the sauce
  • 50 g butter (3 1/2 TBS)
  • 500 g of salt mixed with 100g of salt petre (generous 2 cups of salt, I could not find the equivalent of cup measures
  • for the salt petre. I suspect it is about 1/2 cup If you can't get the salt petre, use 600g of sea salt, or 2 1/2 cups)
  • 300 g soft dark brown sugar (1 1/2 cups packed)
  • 2.25 lires of freshly boiled water and 750ml ice cold water
  • (9 1/2 cups boiled water and a generous 3 cups ice cold water)
  • 25 g whole coriander seeds (2 TBS)
  • 6 black peppercorns
  • 6 allspice berries
  • 2 whole cloves
  • 1 cardamom pod
  • 3 bay leaves
  • 2 kg of BONELESS beef topside or brisket
  • (Do NOT use bone in meat or your meat will rot rather than cure. Cut off any large chunks of fat and discard)

Instructions

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