Jamie Oliver’s Salt Beef is a traditional dish made by curing beef brisket in a flavorful brine and then slow-cooking it until tender. Salt beef, also known as corned beef in some regions, is deliciously juicy and full of flavor, perfect for sandwiches, salads, or served with classic sides like pickles and mustard. This recipe does require patience, as the curing process takes several days, but the result is well worth the wait.

Why This Recipe Is a Must-Try

Classic Flavor: Traditional salt beef has a rich, savory taste.
Tender Texture: Slow cooking makes the beef incredibly tender.
Perfect for Sandwiches: Great in a Reuben or with mustard on rye bread.
Make-Ahead Recipe: Cure the beef in advance for special occasions.
Versatile Dish: Serve hot or cold with a variety of sides.

What is Jamie Oliver’s Salt Beef?

Jamie Oliver’s Salt Beef is a cured and slow-cooked beef brisket, infused with spices and flavors over several days in a brine solution. This classic dish is often used in sandwiches and pairs wonderfully with mustard, pickles, and bread.

Ingredients for Jamie Oliver’s Salt Beef

For the Brine

4 liters water
300g coarse sea salt
200g brown sugar
4 cloves garlic, crushed
1 tablespoon black peppercorns
1 tablespoon coriander seeds
1 tablespoon mustard seeds
4-5 bay leaves
1 tablespoon mixed pickling spice (optional, for extra flavor)
1 teaspoon pink curing salt (optional, helps preserve color)

For the Beef

1.5-2 kg beef brisket
1 onion, quartered
2 carrots, chopped
2-3 celery sticks, chopped
1 teaspoon black peppercorns
2 bay leaves

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Step-by-Step Instructions to Prepare Jamie Oliver’s Salt Beef

Step 1: Prepare the Brine

In a large pot, combine the water, coarse sea salt, brown sugar, crushed garlic, black peppercorns, coriander seeds, mustard seeds, bay leaves, and pickling spice (if using). Bring the mixture to a boil, stirring until the salt and sugar dissolve. Remove from heat and let the brine cool completely.

Step 2: Cure the Beef

Place the beef brisket in a non-metallic container that fits it snugly. Pour the cooled brine over the brisket, making sure the beef is fully submerged. Use a heavy plate to weigh down the meat if necessary. Cover and refrigerate for 5-7 days, turning the brisket every day to ensure it cures evenly.

Step 3: Rinse the Brisket

After the curing period, remove the beef from the brine and rinse it thoroughly under cold water to remove excess salt. Place it in a large pot of fresh water to begin the cooking process.

Step 4: Cook the Salt Beef

Add the quartered onion, chopped carrots, celery, black peppercorns, and bay leaves to the pot with the beef. Bring to a gentle simmer over medium heat, then reduce the heat to low and cover. Simmer for 3-4 hours, or until the beef is tender and easily pierced with a fork.

Step 5: Serve

Remove the beef from the pot and let it rest for a few minutes before slicing. Serve warm with mustard and pickles, or use it to make classic salt beef sandwiches. The beef can also be refrigerated and served cold.

What to Serve with Jamie Oliver’s Salt Beef

Rye Bread and Mustard: Perfect for making salt beef sandwiches.
Pickles: Dill pickles or gherkins are a great side for this dish.
Coleslaw: Adds crunch and balance to the saltiness of the beef.
Boiled Potatoes: Serve with parsley and butter for a hearty side.
Horseradish Sauce: A classic condiment that adds a spicy kick.

Expert Tips for Mastering Jamie Oliver’s Salt Beef

Use Pink Curing Salt (Optional): Pink curing salt keeps the beef’s color bright, but it’s optional if you prefer a natural cure.
Cure for Enough Time: Don’t rush the curing process; 5-7 days is ideal for full flavor.
Simmer Gently: Cooking at a gentle simmer keeps the beef tender and juicy.
Slice Against the Grain: This ensures each slice is tender.
Serve Hot or Cold: Salt beef tastes great warm or cold, making it versatile for various dishes.

Variations of Jamie Oliver’s Salt Beef

Add Extra Spices: Customize the brine with cloves, juniper berries, or allspice for a deeper flavor.
Use in Reuben Sandwiches: Layer with Swiss cheese, sauerkraut, and Russian dressing on rye bread.
Serve with Cabbage: Salt beef and boiled cabbage is a comforting combination.
Add Smoked Paprika to the Brine: This gives a slight smoky hint to the meat.
Serve with Pickled Vegetables: For a tangy, flavorful contrast.

How to Store Leftover Jamie Oliver’s Salt Beef

Store leftover salt beef in an airtight container in the refrigerator for up to 5 days. It can also be frozen for up to 2 months; slice before freezing for easier serving.

How to Reheat Jamie Oliver’s Salt Beef

In the Oven: Wrap in foil and heat at 150°C (300°F) for 20-25 minutes until warmed through.
On the Stovetop: Reheat gently in a pot of simmering water for 10-15 minutes.

Nutrition Value (Per Serving)

Calories: 350 kcal
Protein: 30g
Fat: 20g
Carbohydrates: 8g
Fiber: 1g

FAQs

How long should I cure salt beef before cooking?

Salt beef should be cured for 5-7 days for optimal flavor. This allows the beef to absorb the flavors from the brine and develop a tender texture.

Can I freeze salt beef before or after cooking?

Yes, you can freeze salt beef after curing and cooking. Allow it to cool completely, then wrap tightly and freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.

How do I know when salt beef is fully cooked?

Salt beef is fully cooked when it is tender and can be easily pierced with a fork, typically after 3-4 hours of simmering. The meat should be moist and pulled apart with ease.

What cuts of beef are best for making salt beef?

Beef brisket is traditionally used for salt beef due to its marbling and flavor. However, cuts like silverside or a boneless short rib can also be used if brisket is unavailable.

Final Words

Jamie Oliver’s Salt Beef is a classic and flavorful dish that’s worth the time and patience it requires. With its rich, savory taste and tender texture, this salt beef is perfect for everything from sandwiches to hearty dinners. Enjoy this delicious and traditional recipe with family and friends for an authentic, comforting meal.

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