Salt beef with beetroot & horseradish relish

A relish inspired by the fiery Jewish condiment chrain, perfect served with salted meats, and sparingly with smoked fish

  • Prep:30 mins
    Cook:2 hrs
  • Serves 6
  • More effort

Nutrition per serving

  • kcal 542
  • fat 30g
  • saturates 13g
  • carbs 21g
  • sugars 19g
  • fibre 6g
  • protein 50g
  • salt 4.14g


  • 1½ g piece of salted brisket or silverside of beef
  • 1 large onion, halved
  • large bunch parsley
  • 6 young carrots, scrubbed and left whole
  • 6 small leeks
  • 3 large homecooked beetroot, coarsely grated
  • 3 tbsp freshly grated horseradish
  • 2 tsp golden caster sugar
  • 2 tbsp balsamic vinegar


  1. Put the beef in a pan that is big enough to fit it and all the vegetables. Cover it with water and bring to the boil, skimming off the froth that comes to the surface. Tip the onion and parsley into the pot and simmer gently for 1 hr, skimming as necessary. Add the carrots and simmer for 30 mins. Finally, add the leeks and simmer for 30 mins longer. The meat is ready when it feels tender when prodded with a fork.

  2. While the meat cooks, mix the beetroot and horseradish with the sugar and vinegar until the sugar has dissolved. remove the beef and place it on a board. Scoop out the carrots and leeks into a serving dish. Slice the beef at the table and serve with the vegetables and beetroot relish – but warn everyone that a little goes a long way! You can also offer some cooking liquid to drizzle over if anyone wants it.

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