Salt beef is a beloved staple in Jewish cuisine, often served as a centerpiece for festive occasions. This slow-cooked beef brisket is tender and flavorful, infused with a delicious blend of spices and herbs.
Whether you’re looking to impress your guests at a holiday feast or simply craving a hearty meal, making salt beef at home is easier than you might think.
In this article, we’ll guide you through the process of creating your own mouth-watering salt beef, complete with step-by-step instructions and helpful tips.
So grab your apron and get ready to embark on a culinary adventure that will transport you straight to the heart of Jewish tradition.
How To Make Salt Beef Jewish?
To make salt beef Jewish-style, you’ll need a few key ingredients and some patience. Here’s what you’ll need:
– 2kg piece of beef brisket
– 300g soft light brown sugar
– 350g coarse sea salt
– 2 tsp black peppercorns
– 2 tsp juniper berries
– 1 tbsp coriander seeds
– 6 bay leaves
– 1 tbsp mustard seeds
– 50g saltpetre (optional)
– 1 large carrot, cut into large chunks
– 1 onion, quartered
– 1 celery stick, cut into chunks
– 1 leek, cut into chunks
– Handful of parsley stalks
– 6 unpeeled garlic cloves
First, you’ll need to make the brine. In a large saucepan, combine the brown sugar, sea salt, black peppercorns, juniper berries, coriander seeds, bay leaves, mustard seeds, and saltpetre (if using) with enough water to cover the beef brisket. Bring the mixture to a boil and then remove from heat. Allow the brine to cool completely.
Once the brine has cooled, place the beef brisket in a large stainless steel or ceramic dish and pour the brine over it. Cover the dish and refrigerate overnight.
The next day, remove the beef from the brine and rinse it thoroughly. Place it in a large pot with the carrot, onion, celery, leek, parsley stalks, and garlic cloves. Add enough cold water to cover the beef completely.
Bring the pot to a boil over high heat and then reduce the heat to low. Simmer gently for about five hours or until the beef is tender.
Once the beef is cooked, remove it from the pot and allow it to cool slightly before slicing it thinly. Serve with mashed potatoes and greens for a classic Jewish-style meal.
Gathering Your Ingredients
To make salt beef Jewish-style, you’ll need to gather a few key ingredients. The main ingredient is a 2kg piece of beef brisket. You’ll also need 300g of soft light brown sugar and 350g of coarse sea salt. To add flavor, you’ll need 2 teaspoons each of black peppercorns, juniper berries, and coriander seeds, as well as 1 tablespoon of mustard seeds and 6 bay leaves. If you want to use saltpetre, you’ll need 50g of it (though it’s optional).
You’ll also need some vegetables to cook with the beef. Cut one large carrot into large chunks, quarter one onion, cut one celery stick into chunks, and cut one leek into chunks. You’ll also need a handful of parsley stalks and six unpeeled garlic cloves.
Once you have all your ingredients, you can start making the brine for the beef.
Preparing The Brisket
To prepare the brisket for salt beef Jewish-style, you’ll need to start with a good quality piece of beef brisket. The recipe calls for a 2kg piece, but you can adjust the size depending on how many people you’re serving.
Next, you’ll need to make the brine. Combine brown sugar, sea salt, black peppercorns, juniper berries, coriander seeds, bay leaves, mustard seeds, and saltpetre (optional) in a large saucepan with enough water to cover the beef brisket. Bring the mixture to a boil and then remove from heat. Allow the brine to cool completely.
Once the brine has cooled, place the beef brisket in a large stainless steel or ceramic dish and pour the brine over it. Cover the dish and refrigerate overnight.
The next day, remove the beef from the brine and rinse it thoroughly. Place it in a large pot with carrot, onion, celery, leek, parsley stalks, and garlic cloves. Add enough cold water to cover the beef completely.
Bring the pot to a boil over high heat and then reduce the heat to low. Simmer gently for about five hours or until the beef is tender.
Once the beef is cooked, remove it from the pot and allow it to cool slightly before slicing it thinly. Serve with mashed potatoes and greens for a classic Jewish-style meal.
Creating The Spice Blend
To create the spice blend for your salt beef, you’ll need a variety of spices and a dry pan. Start by adding the black peppercorns, juniper berries, coriander seeds, bay leaves, mustard seeds, allspice, cinnamon, cardamom, and cloves to the dry pan. Gently toast the spices over medium heat, shaking occasionally. Cook until the spices begin to jump in the pan and smell incredible (around 3-5 minutes), being careful not to let them burn.
Once the spices are toasted, transfer them to a pestle and mortar or spice grinder and lightly crush them. This will help release their flavors and aromas. You’ll then need to mix the spice mixture with the stout, brown sugar, curing salt, fine sea salt, ginger, and cold water in a large food-safe pot or container. Mix until all of the sugar and salts are dissolved.
Scoop out around 125 grams of the spice mixture and reserve it in a jar or covered bowl until you cook the salt beef. Pour the rest of the spices into the container with the water, followed by the brisket – making sure it isn’t folded. Weigh down the brisket with a plate or something heavy to ensure it is completely submerged.
Cover the container with a tight lid or cling film and brine for 3-5 days (or less if you’re short on time), turning the beef over once each day. Once the beef has brined, remove it from the brine and rinse it thoroughly.
You can now use the reserved spice mixture to add extra flavor to your salt beef when cooking it. Simply add it to a pot of lightly salted water along with the beef and cook over low heat until tender and easily shredded (around 2 hours 40 minutes-3 hours). Slice against the grain and serve for a delicious Jewish-style meal.
The Salt Beef Cooking Process
The salt beef cooking process is a crucial step in making Jewish-style salt beef. After the brisket has been brined and rinsed, it is time to cook it to perfection. Here’s how to do it:
1. Place the beef brisket in a large pot with the carrot, onion, celery, leek, parsley stalks, and garlic cloves.
2. Add enough cold water to cover the beef completely. It is important to use cold water as this will help to ensure that the beef cooks evenly.
3. Bring the pot to a boil over high heat and then reduce the heat to low. Simmer gently for about five hours or until the beef is tender. It is important to keep an eye on the pot and add more water if necessary to ensure that the beef remains covered.
4. Once the beef is cooked, remove it from the pot and allow it to cool slightly before slicing it thinly. It is important to slice the beef against the grain to ensure that it is tender.
5. Serve with mashed potatoes and greens for a classic Jewish-style meal.
It’s worth noting that cooking salt beef can have many variables, and there are several methods for cooking it. Every good salt beef cook will tell you that their method is the best, so it’s important to find what works for you. However, this method is a good starting point for making Jewish-style salt beef at home.
Serving And Enjoying Your Salt Beef
Now that you’ve made your own salt beef Jewish-style, it’s time to serve and enjoy it. Here are some tips for getting the most out of your homemade salt beef:
– Slice against the grain: When slicing your salt beef, be sure to cut against the grain. This will ensure that the meat is tender and easy to chew.
– Serve with traditional sides: Salt beef is traditionally served with mashed potatoes and greens, such as cabbage or kale. You can also add some pickles or mustard on the side for extra flavor.
– Reheat carefully: If you have leftovers, be sure to reheat your salt beef carefully to avoid drying it out. You can gently heat it up in a pan with a little bit of water or broth, or wrap it in foil and place it in the oven at a low temperature.
– Get creative with leftovers: Salt beef is a versatile ingredient that can be used in a variety of dishes. Try adding it to omelettes, sandwiches, or salads for a tasty and protein-packed meal.
Remember, making salt beef Jewish-style takes time and effort, but the end result is well worth it. With these serving tips, you’ll be able to enjoy your homemade salt beef in all its delicious glory.
