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Salt beef
Serves 4 Starters and mains
Ingredients
- 1.6kg flat piece of pickled beef brisket (available in many supermarkets of from a butcher’s)
- 2 bay leaves
- 2 onions, peeled and halved
- 6 carrots, peeled
- 1tsp black peppercorns
- 4 allspice berries
Method
Put the pickled beef into a large pan with all the other ingredients and cover with cold water. Bring to the boil, skimming away any scum that rises to the surface. Reduce the heat, cover with a lid and simmer gently for around 21⁄2 to 31⁄2 hours, or until a fork pushed into the meat slides in easily – it should be really soft.
Lift the meat onto a board and slice it into fairly thick slices. Serve hot or cold, with whatever accompaniments you prefer, for example rye bread, pickles, coleslaw, latkes, mustard or piccalilli.
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