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Beef to Salt - Recipe
Allow seven to days for salting the meat (depending on its size and how long you intend to keep it). We have stipulated brisket, which has the most flavour (because of its fat content). But if a good visual appearance s important silverside should be used.
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A lidded crock or plastic bucket, a big heavy plate, and a cool place to keep it in.
- 6 Camden Tablets or Milton sterilising solution
- 2.5 - 3kg boned Brisket of beef, in one piece
- 200g/7 oz Sea Salt
- 1 teaspoon Saltpetre (optional)
- 100g/4 oz Light Muscovado Sugar
- 1 teaspoon Black Peppercorns
- Wash the crock or plastic bucket very carefully, then dissolve the Camden tablets in hot water and add to cold water to fill up the container, insert the heavy plate. Leave this to stand for one hour, before throwing the contents away. Alternatively, follow the instructions on a bottle of Milton. - either way, the crock and the heavy plate must be scrupulously clean.
- If the meat has been rolled, cut the strings and lay it out flat.
- Crush the salt, saltpetre, sugar and peppercorns together, and rub the mixture into the meat on all sides.
- Put the meat in the crock and cover it with cold water.
- Put the plate on top to keep the meat submerged, then cover the crock with something to keep dust/flies etc. out.
- Stand the crock in a cool place for seven to ten days, turning the meat over every two days.
- The brine might become a little slippery , this is normal, as long as it doesn't smell unwholesome. If mould starts to form on the surface, retrieve the meat and discard the brine. The meat should be alright, as long as you spotted this early.
The meat is now ready to be frozen or cooked.