Cooking Salt Beef

Glaucus · 12-09-2011, 15:08

Salt beef

Step1 brine the brisket
2.5kilo beef brisket
4l of water
400g salt
150g sugar
30g Prague Powder #1 (optional) (I didn't use this)
3 bay leaves
4 cloves garlic
25g pickling spice (mace, allspice, juniper, coriander, ginger, dried chilli and just a couple of cloves. You can go wherever you fancy with flavourings). (I used garlic, chili, juniper berries, cloves, ginger)

1) mix altogether, bring to the boil and leave to cool.
2) place beef in a big freezer seal bag and pour over the brine.
3) double bag it and put in a dish
4) leave for 10 days in the fridge turning daily

After 10 days

Stage2 salt beef
Onions
Carrots
Bay leave
(or what ever you want)

Place in a plan with the brisket, cover in water and bring to a simmer for about 3-4 hours or until very tender.

It's just on simmering away now. Just wish my sough dough starter was ready.

Wow is all I can say first time I've done this and the taste is bang on. Wouldn't want any more spice flavour. Looks grey but couldn't stop picking through it whilst slicing.
Removed the fat and cut into more manageable chunks before slicing.

I'm over the moon for a first try. End of the month I have a. Two kilo brisket coming. Will be doing 1 kilo of this and 1kilo of pastrami, pastrami is same 10day brining but second stage is different.

12-09-2011, 15:08	#1
Glaucus Absinthe Join Date: Jun 2008 Posts: 1,855	Cooking Salt Beef Salt beef Step1 brine the brisket 2.5kilo beef brisket 4l of water 400g salt 150g sugar 30g Prague Powder #1 (optional) (I didn't use this) 3 bay leaves 4 cloves garlic 25g pickling spice (mace, allspice, juniper, coriander, ginger, dried chilli and just a couple of cloves. You can go wherever you fancy with flavourings). (I used garlic, chili, juniper berries, cloves, ginger) 1) mix altogether, bring to the boil and leave to cool. 2) place beef in a big freezer seal bag and pour over the brine. 3) double bag it and put in a dish 4) leave for 10 days in the fridge turning daily After 10 days Stage2 salt beef Onions Carrots Bay leave (or what ever you want) Place in a plan with the brisket, cover in water and bring to a simmer for about 3-4 hours or until very tender. It's just on simmering away now. Just wish my sough dough starter was ready. Wow is all I can say first time I've done this and the taste is bang on. Wouldn't want any more spice flavour. Looks grey but couldn't stop picking through it whilst slicing. Removed the fat and cut into more manageable chunks before slicing. I'm over the moon for a first try. End of the month I have a. Two kilo brisket coming. Will be doing 1 kilo of this and 1kilo of pastrami, pastrami is same 10day brining but second stage is different. __________________