12/06/2026
Grim morning, delicious sandwich. Recipe below. Salt Beef // Makes around 1kg 25g salt 10g sugar 3g pink curing salt, optional for texture, but essential for a pink colour 2 tbsp black peppercorns 1 tbsp pink peppercorns 1 tbsp coriander seeds 1kg Beef Brisket 1. Tip the salt, sugar and pink curing salt into a small processor with the peppercorns and coriander seeds, then blitz until finely ground and well mingled. Lay the brisket in a roasting tin and rub the mixture all over, pressing it gently into the meat so it clings, using every last pinch. Slide the beef into a zip-lock bag, or a vacuum bag if you have one, along with any seasoning left in the tin, then seal and tuck it into the fridge for a week, turning and massaging it once a day so the cure works evenly through the meat. 2. When the week is up, lift the beef from the bag and rinse it thoroughly under cold running water, washing away the surface cure. Set it in a large pan and pour over enough fresh water to cover it generously. Bring to the boil over a high heat, then lower to a steady simmer and let it cook gently for 2–3 hours, until the meat is yielding and a cocktail stick slides in without resistance. 3. Lift the beef from the liquid and leave to rest for about half an hour if you plan to eat it warm, the fibres settling as it cools slightly. Alternatively, allow it to cool completely in its cooking liquor, then wrap it tightly in cling film and keep it in the fridge, ready to be sliced cold when needed.
