Simple Salt Beef Recipe

Introduction

Simple salt beef is a classic comfort dish featuring tender, flavorful pickled beef brisket simmered to perfection. This recipe offers an easy way to prepare a traditional favorite that can be served hot or cold, making it perfect for any occasion.

Ingredients

• 1.6kg flat piece of pickled beef brisket
• 2 bay leaves
• 4 large carrots, peeled but left whole
• 1 tsp black peppercorns
• 4 juniper berries
• 1-2 tsp sugar (optional)

Instructions

1. Step 1: Allow the pickled beef to come to room temperature by leaving it on the kitchen counter for about an hour. This helps reduce cooking time.
2. Step 2: Place the beef in a large pan and cover with cold water. Bring to a boil, skimming off any foamy scum that rises to the surface.
3. Step 3: Once the foam is mostly removed, add the bay leaves, carrots, black peppercorns, juniper berries, and sugar if using. These ingredients won’t interfere with further skimming.
4. Step 4: Reduce the heat, cover the pan, and simmer gently for 2 hours 30 minutes to 3 hours 30 minutes, or until a fork slides easily into the meat and it feels very tender. Begin checking after 2 hours.
5. Step 5: When the beef is tender, turn off the heat. You can leave it in the cooking liquor for up to an hour if not serving immediately, or lift it out with two forks and let it drain on a board.
6. Step 6: Cover loosely with foil and let the meat rest for 10-15 minutes. Slice thickly against the grain to prevent crumbling and serve either hot or cold.

Tips & Variations

• For easier slicing and better texture, always cut against the grain of the meat.
• Adding sugar is optional but can help balance the saltiness and deepen the flavor.
• Keep the cooking liquor to reheat the beef or to freeze alongside the meat for best results.
• If you want to add extra flavor, consider adding a few garlic cloves or a small onion to the simmering liquid.

Storage

Leftover salt beef can be stored in the refrigerator for up to three days. For longer storage, freeze the sliced meat wrapped first in baking parchment and then foil, along with the cooking liquor saved separately. To reheat, thaw the beef and liquor, arrange the slices back into their original shape in an ovenproof dish, cover with the liquor and foil, and warm at 180°C (160°C fan/gas mark 4) for about 20 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh beef instead of pickled beef brisket?

Pickled beef brisket is essential for this recipe as it provides the signature salt beef flavor. Using fresh beef will not give the same taste or texture.

What if I don’t have juniper berries?

If you don’t have juniper berries, you can omit them or substitute with a small amount of crushed coriander seeds for a different but pleasant aroma.

Simple Salt Beef Recipe

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★★★★★

4.5 from 106 reviews

This simple salt beef recipe features a tender, flavorful pickled beef brisket slow-simmered with aromatic bay leaves, carrots, peppercorns, and juniper berries. The resulting meat is incredibly soft and perfect for serving hot or cold, making it versatile for sandwiches, mains, or charcuterie boards. The slow simmering method preserves the meat’s juiciness and enhances its distinctive savory taste.

• Author: Nora
• Prep Time: 1 hour (for room temperature)
• Cook Time: 3 hours (average simmering)
• Total Time: 4 hours
• Yield: 6–8 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: British

Ingredients

Scale 1x2x3x

Beef and Spices

• 1.6kg flat piece of pickled beef brisket
• 2 bay leaves
• 1 tsp black peppercorns
• 4 juniper berries
• 1–2 tsp sugar (optional)

Vegetables

• 4 large carrots, peeled but left whole

Instructions

1. Bring Beef to Room Temperature: If possible, leave the pickled beef brisket on the kitchen counter for 1 hour to come up to room temperature. This step helps reduce the overall cooking time.
2. Initial Boil and Skimming: Place the beef in a large pan and cover it with cold water. Bring the water to a boil, skimming off any foamy scum that rises to the surface to ensure a clear broth.
3. Add Aromatics and Simmer: Once the scum is mostly removed, add the bay leaves, black peppercorns, juniper berries, carrots, and optional sugar to the pan. Reduce heat to a gentle simmer, cover, and cook for 2 hours 30 minutes to 3 hours 30 minutes, or until the meat is very tender and a fork slides in easily.
4. Check Tenderness: Start checking the brisket at the 2-hour mark by inserting a fork or skewer into the thickest part of the meat. It should penetrate and pull out with no resistance.
5. Rest and Drain: Once tender, turn off the heat. Remove the beef from the cooking liquid using two forks, allowing excess water to drain off. Place the meat on a cutting board and loosely cover with foil. Let it rest for 10-15 minutes.
6. Slice and Serve: Slice the beef thickly against the grain to prevent crumbling. Serve hot or cold according to your preference.
7. Storage and Reheating: Leftover salt beef can be refrigerated for up to three days or frozen for up to six weeks. For freezing, slice the beef and wrap in baking parchment, then foil. Freeze the cooking liquid separately. To reheat, defrost the meat arranged back into a whole brisket shape in an ovenproof dish with the cooking liquor, cover with foil, and heat at 180°C (160°C fan, gas mark 4) for 20 minutes.

Notes

• Allowing the beef to reach room temperature before cooking helps speed up the simmering process.
• Skimming the foam during boiling improves the clarity and flavor of the cooking liquid.
• Adding sugar is optional and can balance the saltiness of the meat.
• Slicing against the grain is important to keep the meat tender and intact.
• Keep the cooking liquor when storing leftovers as it enhances flavor during reheating.
• Carrots are left whole to impart subtle sweetness and texture without disintegrating.

Keywords: salt beef, pickled brisket, slow simmered beef, British salt beef, boiled beef brisket