Cooking Salt Beef

Before refrigeration, meat was preserved by drying or salting in brine flavoured with herbs, spices and sugar. Today this is not necessary, but salt beef is still popular for its unique flavour and attractive pink colour. It is available at specialist butchers and some supermarkets.

Before cooking, soak salt beef in cold water overnight to remove excess saltiness. Drain and rinse in cold water, then place in a pan with roughly chopped vegetables, such as carrots, parsnips and potatoes, and freshly ground pepper. Cover with water and bring to the boil, then cover and simmer gently for 2 hours or until tender.