Salt brisket or corned beef
Well, salt brisket or corned beef may not be the first thing you think of when you’re talking about Swedish food, my thoughts are rather on a New York deli where someone is ordering a “brisket on rye”, butcuring meat and fish with salt is very much a Swedish traditional method.
Getting hold of brisket in a supermarket in a Swedish small town is like stumbling across gold, so I tend to buy as much as I can afford when I do. I cure it, boil it and freeze in portion sized bags, which for us is 150 g meat per bag. Then I simply defrost the amount I need, when I need it for lapskojs, horseradish beef or similar.
Salt beef brisket
When I come across brisket in the supermarket I tend to buy as much as I can. I then cure it and make salt beef, which is divided into bags of 150 g each and frozen, to be used as wnd when we need it.
Ingredients
For salting
- 1 kg beef brisket whatever size you buy
- 1 l water
- 100 ml salt
- 2 bayleaves
- 12 white pepper corns
For boiling
- 1 onion peeled and quartered
- 3 carrots peeled and cut in pieces
- water to cover
Instructions
Day one
- Make up the curing solution by adding water, bayleaves, salt and pepper corns to a saucepan and bring to the boil. Set aside and let cool down.
- Put your piece of brisket in a container only slightly bigger than itself. Pour the curing solution over. Cover and refridgerate for 48 hours.
- For a saltier beef, leave for another 24 hours.
Day three
- Lift the brisket out of the curing solution and put in a large saucepan.
- Cover with water and add onion and carrot.
- Bring to the boil and let simmer for aproximately 2-3 hours, until the beef is tender.
Notes
If you are curing larger quantities, use more curing solution with the same ratio as in the recipe.