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Salt Beef
Posted By Kerri
While this dish requires very little skill, it does require a certain amount of love and care. You start off by salting the beef for 12 hours, rinising and then rubbing in a spice mix (including saltpetre which you need to order online) and refrigerating for 10 days. Each day, the beef has to be turned so that it’s well coated before cooking gently for 3.5 hours on the final day.
We were both really excited about the result, as we are with most new dishes but particularly so this time as we had both been waiting patiently for the 10th day to arrive. Sadly, we were a little disappointed. The beef wasn’t as tender as we were hoping for and it was a little too salty for our tastes. I’m not sure what we did wrong, perhaps we didn’t cook the beef for long enough or perhaps it was the fault of our stupid, unreliable hob that doesn’t seem to know the difference between simmering gently and boiling rapidly.
Recipe here.
Apr 13th, 2009
I had a salt beef beigel from Brick Lane last week and haven’t been able to stop thinking about salt beef ever since. I may have to give this a go; I’ll take note of definitely simmering over boiling!
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I’m sorry to hear you were a little disappointed after all that waiting. It certainly does look good.
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I dream about the salt beef bagels from Brick Lane. If only I could produce something as good as that at home.
We’ve actually just tasted this cold and it’s a lot less salty than it was yesterday.
Hey Kerri, I’m sorry this disappointed you guys! It must be painful with the 10 days wait!
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Hey all,
If you don’t have the patience to wait
for 10 days, and are concerned about
uniform results, there are places you
can buy salt beef pre-cured online,
then all you need to do is simmer!