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.