Salt beef/Pastrami
Discussion
I use this recipe found online somewhere...
2 litres of water in a large pan.
Add:
200g Kosher salt.
75g Sugar.
15g Prague Powder number 1 https://www.homecuring.co.uk/collections/curing-sa...
2 Bay leaves
2 Garlic cloves
15g Pickling spice https://www.buywholefoodsonline.co.uk/pickling-spi...
Bring to boil and then simmer for 10 minutes.
Allow to completely cool.
Find a suitable container. I use a water tight sandwich type box. I disinfect it as best as possible using a bit of Miltons, but I suppose the brine itself does a good job of that.
Place 1kg of brisket in sandwich box and then fill to brim with the cooled brine.
Leave in fridge for a minimum of 5 days. Maximum I've left some was 9 days.
Give the box a gentle shake each day.
After brining, remove brisket and dispose of brine. The meat shouldn't smell bad in any way.
Place brisket in a large pan of water with a chopped carrot and onion and a bit more pickling spice if you like.
Simmer until meat is very tender, usually about 4-5 hours.
Delicious hot on a sandwich (reuben, bagel etc) as soon as it's cooked.
I use leftovers for salt beef hash cakes.
Crap pic...
2 litres of water in a large pan.
Add:
200g Kosher salt.
75g Sugar.
15g Prague Powder number 1 https://www.homecuring.co.uk/collections/curing-sa...
2 Bay leaves
2 Garlic cloves
15g Pickling spice https://www.buywholefoodsonline.co.uk/pickling-spi...
Bring to boil and then simmer for 10 minutes.
Allow to completely cool.
Find a suitable container. I use a water tight sandwich type box. I disinfect it as best as possible using a bit of Miltons, but I suppose the brine itself does a good job of that.
Place 1kg of brisket in sandwich box and then fill to brim with the cooled brine.
Leave in fridge for a minimum of 5 days. Maximum I've left some was 9 days.
Give the box a gentle shake each day.
After brining, remove brisket and dispose of brine. The meat shouldn't smell bad in any way.
Place brisket in a large pan of water with a chopped carrot and onion and a bit more pickling spice if you like.
Simmer until meat is very tender, usually about 4-5 hours.
Delicious hot on a sandwich (reuben, bagel etc) as soon as it's cooked.
I use leftovers for salt beef hash cakes.
Crap pic...
Rollin said:
I use this recipe found online somewhere...
2 litres of water in a large pan.
Add:
200g Kosher salt.
75g Sugar.
15g Prague Powder number 1 https://www.homecuring.co.uk/collections/curing-sa...
2 Bay leaves
2 Garlic cloves
15g Pickling spice https://www.buywholefoodsonline.co.uk/pickling-spi...
Bring to boil and then simmer for 10 minutes.
Allow to completely cool.
Find a suitable container. I use a water tight sandwich type box. I disinfect it as best as possible using a bit of Miltons, but I suppose the brine itself does a good job of that.
Place 1kg of brisket in sandwich box and then fill to brim with the cooled brine.
Leave in fridge for a minimum of 5 days. Maximum I've left some was 9 days.
Give the box a gentle shake each day.
After brining, remove brisket and dispose of brine. The meat shouldn't smell bad in any way.
Place brisket in a large pan of water with a chopped carrot and onion and a bit more pickling spice if you like.
Simmer until meat is very tender, usually about 4-5 hours.
Delicious hot on a sandwich (reuben, bagel etc) as soon as it's cooked.
I use leftovers for salt beef hash cakes.
Crap pic...
Just wanted to say thank you for sharing this recipe. I tried it yesterday after 1 week of brining and it was fantastic! We had it as Rueben sandwiches, just like we have in the states. Cant wait for round 2 tonight. I'll definitely be doing it again. I did think it might be too much faff, but it was worth the wait.2 litres of water in a large pan.
Add:
200g Kosher salt.
75g Sugar.
15g Prague Powder number 1 https://www.homecuring.co.uk/collections/curing-sa...
2 Bay leaves
2 Garlic cloves
15g Pickling spice https://www.buywholefoodsonline.co.uk/pickling-spi...
Bring to boil and then simmer for 10 minutes.
Allow to completely cool.
Find a suitable container. I use a water tight sandwich type box. I disinfect it as best as possible using a bit of Miltons, but I suppose the brine itself does a good job of that.
Place 1kg of brisket in sandwich box and then fill to brim with the cooled brine.
Leave in fridge for a minimum of 5 days. Maximum I've left some was 9 days.
Give the box a gentle shake each day.
After brining, remove brisket and dispose of brine. The meat shouldn't smell bad in any way.
Place brisket in a large pan of water with a chopped carrot and onion and a bit more pickling spice if you like.
Simmer until meat is very tender, usually about 4-5 hours.
Delicious hot on a sandwich (reuben, bagel etc) as soon as it's cooked.
I use leftovers for salt beef hash cakes.
Crap pic...
Seeing this and not having tried salt beef before, I bought some here. Looking forward to trying it. https://www.wealdsmokery.co.uk/
thebraketester said:
tried to make some last year but the meat was absolute garbage. It was a rolled piece rather than a pure cut. Need to try again
The piece I used was a rolled joint from Costco, about 2kg. I left it in the brine for 7 days and then simmered it for 6 hours and it was fall apart tender. I've now got loads of beef stock to freeze and use later.Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff