I don't know if you have had a crack at the salt beef yet but I'd nominate this recipe. I haven't tried it but I have used several of Hank's recipes and not one has been less than great. You can swap the venison for beef. I bought his venison book and refer to it frequently. Cheers - IHas anyone on here ever made their own salt beef?
I was in Newcastle yesterday and had an absolutely delicious bagel, it was a take on a Reubens sandwich and was so good. So I'm thinking of making my own salt beef and going on a quest for the perfect Reubens
Any tips gratefully received
I'll check it out, going to start the brining on Saturday it's not a million miles away from what I've so far got planned.I don't know if you have had a crack at the salt beef yet but I'd nominate this recipe. I haven't tried it but I have used several of Hank's recipes and not one has been less than great. You can swap the venison for beef. I bought his venison book and refer to it frequently. Cheers - I
Looking good. I started mine today but it just looks like meat in bags.First stage sorted this afternoon, into the brine it goes....
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Mate - so - from your third picture - the spices? Bay leaves, star anise, mustard seeds (?), coriander seeds, black pepper, ginger, chilli flakes and what's the green stuff next to the bay? Thyme. Do you juice the orange or use the peel? Is the paprika dulce or picante? cheers - I.First stage sorted this afternoon, into the brine it goes....
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Mate - so - from your third picture - the spices? Bay leaves, star anise, mustard seeds (?), coriander seeds, black pepper, ginger, chilli flakes and what's the green stuff next to the bay? Thyme. Do you juice the orange or use the peel? Is the paprika dulce or picante? cheers - I.
Sorry - dulce is sweet and picante is hot. I guess you could put pretty much anything in the brine? Cinnamon, cardamon? - I.I'm not sure what dulce or picante
Aah, picante thenSorry - dulce is sweet and picante is hot. I guess you could put pretty much anything in the brine? Cinnamon, cardamon? - I.
For a year or two, I had an office above a Jewish deli/cafe in the Charing Cross Road, and the salt beef sandwiches were superb, as were the chopped liver. They weren't that cheap, though, and the 15 pence a day staff Luncheon Vouchers didn't cover it.There were some great places in London, and the London racecourses always used to always have a Salt Beef Bar...