About this Recipe
The flavour of this salt beef is uniquely delicious and well worth the effort to make.
2-3kg piece of topside or silverside
2-3 cloves of garlic
For the brine:
5 litres water
500g demerara sugar
1 tsp black peppercorns
2 bay leaves
a sprig of thyme
Put all the ingredients for the brine in a large saucepan, stir well and heat gently until the sugar and salt have dissolved. Bring to the boil, allow to bubble for 1-2 minutes, then remove from the heat and allow to cool completely.
Place your piece of beef in a large non-metallic bowl and cover completely with the cold brine, weighing it down if necessary.
Leave the meat in the brine in the fridge for 7 days, then remove from the brine and soak it in fresh cold water for 24 hours, changing the water at least once.
Then put the beef in a pan with the bouquet garni and garlic, cover with fresh water and poach very gently on the top of the stove – or in a low oven 150°C (300°F/Gas 2) if you prefer. A 3kg piece of beef will take about 3 hours.
Serve hot with your favorite vegetables and cauliflower cheese or allow to cool and slice thinly for sandwiches. We love to have ours with homemade chips and fresh British salad.