2490 Boeuf Sale

Salt Beef

Preparation info

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

The usual joints of beef selected for salting are silverside, brisket and the round.

Salt beef should always be well soaked in cold running water well in advance of use then simmered gently in plenty of boiling water; the cooking time will depend on the quality of the beef and the size and shape of the joint.

All the garnishes for boiled beef are suitable but especially Choucroute, red cabbage, braised cabbage or braised stuffed cabbage.