Homemade salt beef
User Reviews
4.6
Homemade salt beef
Description
This homemade salt beef recipe uses a large beef brisket cured in a brine made from dissolved salt, Prague powder No. 1 (curing salt), and spices including black pepper, allspice, ground ginger, bay leaves, and thyme. The brisket is fully submerged and refrigerated for one week, allowing the curing salts and spices to penetrate the meat evenly.
After curing, the beef is soaked and rinsed to remove excess salt, then simmered slowly in water to tenderize it. The final meat is sliced thinly for serving, featuring a balance of saltiness and aromatic spice flavors from the brine. The painstaking curing and cooking process ensures a tender, flavorful result typical of salt beef.
This salt beef is traditionally served piled on rye bread with mustard and pickles, with slices warmed gently before making sandwiches. It is a classic deli-style preparation that provides richly cured meat suitable for hearty sandwiches.
When handling curing salts, it is important to follow manufacturer guidelines carefully, as curing salt amounts vary. Accurate weighing and adherence to safety recommendations are essential when using Prague powder No. 1 in brining.
Ingredients
- 2.25 kg beef brisket 5 pounds, rolled
- 600 g salt 1lb 5oz
- 2 tbsp Prague powder No 1 SEE NOTES, 30 g / 1oz
- 5 liters water 170 fl oz, hot
- 2 tbsp black pepper ground
- 2 tbsp allspice
- 1 tbsp ground ginger
- 2 bay leaf
- 2 thyme sprigs
Instructions
Prepare the brine
- Dissolve the salt and Prague Powder in the hot water. Add all the spices and then let it cool.
Cure the beef
- Immerse the brisket in the cold brine, add a plate on top and use a weight to keep the meat submerged for the duration of the brining process.
- Store in the fridge for a week, turning the brisket every day to distribute the salt.
Rinse the Beef
- After 7 days, soak the beef in cold water for 3 hours and then rinse the meat several times using cold water. Do not forget this step!
Cook the Beef
- Place it in a large pot full of water and slowly bring to the boil. Simmer gently for 2-4 hours depending on size. Once meat is tender remove from pot and transfer to a warm dish.
Serving your Salt Beef
- Slice thinly (only slice as much as you need) and serve piled high on rye bread with mustard and pickles. You can warm the sliced salt beef in the microwave before making the sandwiches.
Notes
- Use digital scales to measure curing salt accurately following manufacturer instructions.
- Soak and rinse the beef thoroughly after curing to remove excess salt before cooking.
- Turn beef daily during brining for even curing results.
- Slice salt beef thinly and warm slices before serving on rye bread with mustard and pickles.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 357 kcal
% Daily Value*
| Calories | 357kcal | 18% |
| Carbohydrates | 2g | 1% |
| Protein | 47g | 94% |
| Fat | 17g | 26% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 140mg | 47% |
| Sodium | 179mg | 7% |
| Potassium | 778mg | 17% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 23IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 24mg | 2% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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