Home-Made Salt Beef

Name: Home-Made Salt Beef
Yield: Serves 8
Ingredients: 5 clove garlic; 25 g/1 oz Prague Powder No 1 (this is the saltpetre, and optional); 2 cloves; 2 sprigs of thyme; 10 black peppercorns; 2 star anise; 2.5 kg/5 lb 8 oz rolled brisket; 1 dried habanero chilli (optional); 300 g/10½ oz demerara sugar; 3 bay leaves; 3 small dried chillies; boiled potatoes, to serve; 4 parsley leaves, stalks and, if possible, roots, too – all tied together in a piece of cheesecloth); 700 g/1 lb 9 oz rock salt; freshly grated horseradish, to serve; 2 bay leaves; 1 bouquet garni; 3 sprigs of thyme; 1 sprig of celery leaves; 2 onions, roughly chopped; 2 carrots, roughly chopped; 4 clove garlic; 1 celery stalk, roughly chopped

Preparation info

Serves
8

Difficulty
Medium

Appears in

Let's Eat

By Tom Parker Bowles

Published 2013

About

This is an epic recipe, but it’s more Independence Day than Odyssey as the action takes place over about eight or so days. Home-made salt beef is miles removed from the bland, chewy, pre-sliced stuff you get in the shops. It’s rich and luscious, scented with spices and falls apart in great chunks.

As to its history, there are the usual debates, arguments and polite exchanges of opinion. A recipe for pickled beef, in Rob

Ingredients

Starter
Main course
May
Gluten-free

Ingredients

Method