Home-Made Salt Beef

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

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

Main course
Starter
Gluten-free
May

Ingredients

Method