Salt beef, red onion & potato salad with anchovies & capers

Preparation info
  • Serves


    • Difficulty


Appears in
The Ginger & White Cookbook

By Tonia George

Published 2014

  • About

We introduced meltingly tender salt beef to our menu when we opened our café in Hampstead. We slowly braise our own salt beef for hours until tender, then shred it for this wintry weekend lunch salad. The capers and anchovies add piquancy, but it’s the salt beef that takes the limelight.


  • 1 kg baby potatoes, halved
  • 3 red onions, each cut into 8 wedges
  • 4 tbsp


Preheat the oven to 200°C/fan 180°C/gas mark 6.

Put the potatoes and onions into a roasting tin. Add the oil and anchovy fillets and toss well. Roast for