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Peter Gordon

Home-cured Beef Fillet with Cucumber and Ginger Pickle

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Preparation info
  • Serves

    6

    • Difficulty

      Medium

Appears in
A World in My Kitchen
A World in My Kitchen

By Peter Gordon

Published 2003

  • About

Cure the beef for this entrée in advance as it will keep for up to two weeks. And don’t be put off by this recipe’s long method — the effort is well worth it.

Ingredients

  • 500 g (1 lb) brown sugar
  • 400 g (14

Method

Begin curing beef at least four days before you want to serve it. Put two layers of 45 × 30 cm (18 × 12 in) plastic wrap on a bench. Mix sugar, salt and vinegar together in a bowl and add beef. Rub salt mi

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