Name: Simple Salt Beef Recipe
Prep time: 1 h
Cook time: PT-491121H38M19S
Total time: PT-491121H38M19S
Cuisine: British
Ingredients: 1.6kg flat piece of pickled beef brisket; 2 bay leaves; 1 tsp black peppercorns; 4 juniper berries; 1-2 tsp sugar (optional); 4 large carrots, peeled but left whole

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Introduction

Simple salt beef is a comforting and flavorful dish made from pickled brisket simmered slowly until tender. It’s perfect for a satisfying meal served hot or cold, with rich cooking liquor that enhances the taste.

Two sandwich halves sit on a white marbled surface, each made with two slices of light brown bread with a soft and grainy texture. The bottom bread layer is spread with a smooth layer of yellow mustard. On top of the mustard is a thick, dense layer of pink corned beef, followed by a layer of light green pickle slices. Above the pickles is a layer of white sauerkraut with shredded texture, and the sandwich is topped with the second slice of bread. Each sandwich half is held together with a wooden toothpick in the center. Nearby, a small silver bowl holds more shredded white sauerkraut, and a small white plate contains a swirl of yellow mustard. In the background, a white plate holds pieces of boiled corned beef. A small fork with a dark handle rests beside the sandwiches, with some sauerkraut scattered on the surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.6kg flat piece of pickled beef brisket
2 bay leaves
4 large carrots, peeled but left whole
1 tsp black peppercorns
4 juniper berries
1-2 tsp sugar (optional)

Instructions

Step 1: If possible, bring the pickled beef up to room temperature by leaving it on the kitchen counter for an hour—this helps reduce cooking time.
Step 2: Place the beef in a large pan and cover with cold water. Bring to a boil, skimming away any foamy scum that rises to the surface to keep the broth clear.
Step 3: Once most of the foam is removed, add the bay leaves, carrots, black peppercorns, juniper berries, and sugar if using. Adding them now keeps them out of the way during skimming.
Step 4: Reduce the heat to a gentle simmer, cover the pan, and cook for 2½ to 3½ hours, or until the meat is very tender—test with a fork or skewer by pushing it into the thickest part of the brisket. It should slide in easily and the fork should pull out without resistance.
Step 5: When tender, turn off the heat. You can leave the beef in the cooking liquor for up to an hour if not serving immediately. Otherwise, use two forks to lift the meat out and let it drain before placing it on a board.
Step 6: Keep the cooking liquor if you plan to reheat or freeze the salt beef. Cover the meat loosely with foil and let it rest for 10–15 minutes before slicing.
Step 7: Slice thickly against the grain to prevent crumbling. Serve the salt beef hot or cold as desired.

Tips & Variations

For easier slicing and a cleaner cut, rest the cooked beef before slicing and always cut against the grain.
You can add other aromatics like garlic or onions to the cooking liquor for additional flavor.
Use the reserved cooking liquor as a flavorful broth for soups or to reheat the beef gently, keeping it moist.

Storage

Leftover salt beef will keep in the fridge for up to three days. For longer storage, slice the beef and wrap it first in baking parchment, then foil before freezing. Freeze the cooking liquor separately in a sealed container. To reheat, defrost the beef and liquor, arrange slices back into a brisket shape in an ovenproof dish, cover with the liquor and foil, and warm at 180°C (160°C fan)/gas mark 4 for 20 minutes.

How to Serve

Two sandwich halves sit on a white marbled surface, each held together with a toothpick. The sandwiches have three layers: a bottom layer of light brown rye bread spread with yellow mustard, a thick middle layer of pink corned beef, and a top layer of pale green pickles and white sauerkraut, all covered by a top slice of rye bread. To the left, there is a white plate with three pieces of sliced corned beef. To the right, a small silver bowl filled with sauerkraut and a small white plate with yellow mustard are visible, along with a fork resting on the surface near the sandwiches. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a slow cooker instead of simmering on the stove?

Yes, you can cook salt beef in a slow cooker on low for 6 to 8 hours until tender, using the same ingredients and following the same preparation steps.

Do I need to soak the pickled brisket before cooking?

Not necessarily, as pickled brisket is already cured, but rinsing it briefly can reduce excess salt if preferred. Adjust seasoning accordingly.