Description
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 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
Instructions
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.
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.
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.
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.
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.