Traditionally brisket is used for salt beef, however I like to use silverside – less fatty & very tender textured. You can’t surpass salt beef on rye bread, dill pickle & hot mustard. I like to serve it with horseradish parsley mash, young carrots & cornichon jus.
1kg course sea salt
500g brown sugar
1 sprig of bay leaves, rosemary & thyme
1tbsp juniper berries
1tbsp potassium nitrate or salt peter if you can get it (try an old fashioned butchers – it will keep you brisket or silverside pink)
1 bottle white wine
2 carrots, halved
1 onion, halved
1 leek, halved
1 stick of celery
1 bay leaf
10 black peppercorns
Put the pieces of beef in a large roasting tin, pour in cold water so it comes half way up the beef. Add the wine & remaining ingredients. Don’t worry that the beef isn’t completely submerged. Cover the tin with foil & place dish in a preheated 150°C oven for 6 hours – by which time it will be incredibly tender.
Remove from the roasting tin, allow to rest for 40 minutes, carve & serve. All the scraggly bitty bits are great fried up with bashed potatoes as a corned beef hash. A fried egg & HP sauce go well.