Description
This Simple Salt Beef recipe features a tender, pickled beef brisket simmered gently with aromatic spices and vegetables. The slow simmering renders the meat soft and flavorful, perfect for slicing thickly and serving hot or cold. Ideal for meal prepping, leftovers keep well refrigerated or frozen, making it a versatile dish for hearty sandwiches or a warm main course.
Ingredients
Scale
Meat
- 1.6kg flat piece of pickled beef brisket
Spices and Seasonings
- 2 bay leaves
- 1 tsp black peppercorns
- 4 juniper berries
- 1–2 tsp sugar (optional)
Vegetables
- 4 large carrots, peeled but left whole
Instructions
- Prepare the beef: Allow the pickled beef brisket to come to room temperature by leaving it on the kitchen counter for about an hour. This step helps reduce the overall cooking time and promotes even cooking.
- Initial boiling and skimming: Place the beef in a large pan and cover it with cold water. Bring the water to a boil over high heat. As it heats, skim off any foamy scum that rises to the surface to keep the broth clear and improve flavor.
- Add aromatics and simmer: Once most of the foam has been removed, add the bay leaves, black peppercorns, juniper berries, carrots, and optional sugar. Reduce the heat to maintain a gentle simmer. Cover the pan with a lid.
- Simmer until tender: Simmer gently for 2 hours 30 minutes to 3 hours 30 minutes, or until the meat is very tender. Test doneness by inserting a fork or skewer into the thickest part; it should slide in without resistance and pull out easily. Begin checking at the 2-hour mark to avoid overcooking.
- Rest the meat: Turn off the heat. You can either leave the beef sitting in the cooking liquid for up to an hour if not serving immediately or carefully remove it using two forks. Allow any excess liquid to drain off on a board. Cover loosely with foil and let it rest for 10–15 minutes to redistribute juices.
- Serve: Slice the beef thickly against the grain to prevent crumbling. Serve either hot or cold depending on preference.
- Storage and reheating: Leftovers can be refrigerated for up to 3 days or frozen for up to 6 weeks. Before freezing, slice the beef and wrap each slice first in baking parchment, then foil. Freeze the cooking liquor separately. To reheat, arrange thawed slices back into a whole brisket shape in an ovenproof dish with the thawed liquor. Cover with foil and warm at 180°C (160°C fan, gas mark 4) for 20 minutes.
Notes
- Bringing the beef to room temperature before cooking helps speed up the cooking process and ensures even cooking.
- Skimming during boiling is key to a clearer broth and better flavor.
- Simmer gently rather than boiling vigorously to keep the meat tender.
- Slicing against the grain helps maintain the integrity of the meat and prevents it from crumbling.
- Properly wrapping and freezing the salt beef and its cooking liquor preserves flavor and moisture.
- The optional sugar balances the saltiness and enhances flavor complexity.
- Prep Time: 1 hour
- Cook Time: 2 hours 30 minutes to 3 hours 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: British
Keywords: salt beef, pickled brisket, slow simmered beef, salted beef recipe, British salt beef, hearty beef dish
