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Beef, Salt - to Cook

This can be made with your own salt beef - see our recipe 'Beef, To Salt' or a piece of beef bought from your butcher. He may need notice.

If you enjoy cooking take a minute to look at - top-class dishes from beginners upwards


For about 10 servings:

A 2.6 - 3kg piece of Salt Brisket or Silverside

- 14 medium Carrots, scraped, but left whole

- 14 medium Onions, peeled

- 12 small Turnips

- 6 Medium Parsnips, peeled, ten cut down the centre - lengthways

- A large sprig of fresh Thyme or 1 teaspoon of Dried Thyme

- 2 Bay Leaves


- Rinse the meat in cold water.

- Put it in a very large pan - giving it plenty of room to move - and cover it with cold water.

- Bring the water slowly to the boil, then reduce the heat, skimming off any skum as it comes to the surface.

- Add 2 of the carrots, 2 onions and the thyme and bay leaves.

- Cover the pan and simmer very gently for about 4 hours.

- About 40 minutes before the beef is ready, fish out the flavouring vegetables which will be mushy by now, and ass the remaining carrots, onions and the turnips or parsnips.

- Remove the beef from the pan and transfer it to a serving platter. Surround it with the drained vegetables.

Serve with dumplings, the cooking juices (which should be sieved and skimmed of any fat), English mustard, horseradish and plainly-boiled potatoes. See 'Dumplings, chervil'; 'Dumplings, herb"

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salt beef with no saltpetre
salt beef with no saltpetre