Classic salt beef

Combine the traditions of Christmas and Chanukah with a ‘Chrismukkah’ menu to mark both holidays. Why not serve this soft, salty beef with mustardy roast potatoes as a plated roast dinner? If you don’t have time to brine the beef brisket joint yourself you can buy it from specialist butchers

Prep:15 mins
Cook:2 hrs 30 mins
plus cooling

Serves 4
Easy

Nutrition per serving

kcal 281
fat 12g
saturates 4g
carbs 0.4g
sugars 0g
fibre 0g
protein 43g
salt 3.99g

Ingredients

1-1.3kg brined kosher salt beef
2 bay leaves
10 whole black peppercorns
2 white onions , peeled and halved
2 celery sticks , each chopped into 4 pieces
2 carrots , each chopped into 4 pieces

Method

Rinse the beef for 30 seconds to remove the brine, then transfer to a large, deep saucepan or stock pot and cover with water, ensuring it doesn’t spill over. Bring to the boil over a medium-high heat and skim off any scum that rises to the surface using a ladle or spoon. Repeat for about 10 mins until the water is clearer with no scum.
Add the bay leaves, peppercorns and veg to the pot and cover with the lid, leaving a slight gap to allow steam to escape. Turn the heat down to low and simmer for 2 hrs 30 mins. If the beef is larger or smaller than 1.3kg, you may need to adjust this time. Remove from the heat and leave the beef to cool in the liquid for 30 mins before slicing and serving warm. Or, to serve cold in sandwiches, cool fully in the liquid for a few hours, then transfer to a container in the fridge to slice and serve as needed. For best results, slice using a serrated knife to ensure the thinnest slices possible.