How To Prepare Salt Beef

Salt beef is a delicious and tender cured meat that has been soaked in a salt brine and then slow-cooked to perfection. It is often used in sandwiches, served with vegetables, or enjoyed on its own. Making salt beef at home requires patience, as the curing process takes several days, but the result is well worth the effort. Here is how to prepare salt beef.

Ingredients for Curing Salt Beef

To prepare salt beef, you will need:

• 1.5 to 2 kg of beef brisket (or silverside)
• 4 liters of water
• 250 g salt
• 100 g brown sugar
• 2 teaspoons pink curing salt (optional, helps preserve the meat’s color)
• 2 teaspoons black peppercorns
• 2 teaspoons coriander seeds
• 2 teaspoons mustard seeds
• 2 bay leaves
• 4 cloves of garlic, crushed

Step 1: Preparing the Brine

• In a large pot, add the water, salt, brown sugar, pink curing salt, peppercorns, coriander seeds, mustard seeds, bay leaves, and garlic.
• Bring the mixture to a boil, stirring until the salt and sugar dissolve.
• Remove from heat and allow the brine to cool completely before use.

Step 2: Curing the Beef

• Place the beef brisket in a large, non-metallic container or a resealable plastic bag.
• Pour the cooled brine over the meat, ensuring it is fully submerged. Weigh it down with a plate if necessary.
• Cover and refrigerate for 5 to 7 days, turning the beef every day to ensure even curing.

Step 3: Cooking the Salt Beef

• After curing, remove the beef from the brine and rinse it under cold water to remove excess salt.
• Place the beef in a large pot and cover it with fresh water.
• Add extra flavor by including onions, carrots, celery, and a few more peppercorns in the water.
• Bring to a boil, then reduce the heat and simmer for 2.5 to 3 hours until the meat is tender.

Step 4: Serving the Salt Beef

• Once cooked, let the beef rest for 15 minutes before slicing.
• Serve hot with potatoes and cabbage, or let it cool and slice for sandwiches.

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