Braised salt beef

Preparation info

  • Makes

    1 kg

    • Difficulty


Appears in

The Ginger & White Cookbook

The Ginger & White Cookbook

By Tonia George

Published 2014

  • About

Brisket is our preferred cut for making salt beef. We ask the butcher to salt it for us so all we have to do is slowly braise it until meltingly tender. We sometimes make a hash out of leftover salt beef, frying it with chopped cooked potatoes, softened onions and a handful of parsley. Otherwise, it’s perfect in a sandwich, with cucumber pickles.